Start your morning with a creamy coffee smoothie that combines the best of both worlds: coffee and a filling breakfast in one glass. This blend uses strong brewed coffee, oats, flaxseed, banana, cocoa powder, milk, and a touch of honey for a smooth, satisfying drink that’s quick to make and easy to enjoy.
On busy mornings I blend this coffee smoothie, grab a cookie or muffin, and head out the door. It’s a dependable, energizing option when time is short and pairs well with simple baked goods if you want something extra alongside your smoothie.
This coffee smoothie is especially handy during hectic seasons, like back-to-school mornings. I often prepare quick egg bites for the kids and blend a coffee smoothie for myself—it’s a creamy, flavorful option that tastes like a frappe but fills you up. You can also enjoy this with a donut or turn it into a café-style treat when you have a little more time.
Why start your day with this coffee smoothie
- Rich coffee flavor. The smoothie has a subtle mocha note and can be made stronger or milder by adjusting the brewed coffee or using espresso.
- Nourishing ingredients. Oats, flaxseed, and banana create a creamy texture and add fiber and healthy fats—making this both a coffee and a breakfast option.
- Flexible and adaptable. Make a decaf version, use plant-based milk to keep it vegan, or swap ingredients to suit dietary needs like gluten-free oats.
What you’ll need
Below are the main ingredients and some quick notes. Scroll to the recipe card for exact amounts and instructions.
- Brewed coffee – strong coffee works best; you can also use espresso.
- Banana – ripe bananas add natural sweetness and a creamy texture.
- Oats – old-fashioned or quick oats blend smoothly; avoid steel-cut oats.
- Cocoa powder – natural or Dutch-processed for a fudgier taste.
- Flaxseed meal – swap with chia, hemp, or nut butter if preferred.
- Cinnamon – optional, but adds a warm flavor; use Ceylon if available.
- Milk – any milk works, including soy, oat, almond, or dairy.
- Honey or sweetener – adjust to taste with maple or agave as alternatives.
Tips for best results
- Blend thoroughly. Blend the oats and flaxseed well to avoid grittiness.
- Make it thicker. Use frozen banana or extra coffee ice cubes for a creamier, thicker texture.
- Use a strong blender. A high-powered blender makes the process faster and smoother. If your blender is less powerful, chop ingredients smaller before blending.
Variations to try
- Add a scoop of protein powder to make a protein-rich post-workout smoothie.
- Stir in a tablespoon of nut butter for extra richness and flavor.
- Use plant-based milk and agave to make the smoothie vegan.
- Choose certified gluten-free oats if you need a gluten-free option.
- Add half an avocado for extra creaminess and healthy fats.
- Enhance flavor with a dash of vanilla extract or vanilla paste.
Coffee Smoothie
Ingredients
- 1 cup strong brewed coffee
- 1 ripe banana
- ¼ cup rolled oats
- 1 tablespoon cocoa powder
- 1 tablespoon flaxseed meal
- ⅛ teaspoon ground cinnamon
- 1 cup milk (any milk, including soy or almond)
- 1 teaspoon honey
Instructions
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Freeze the coffee. Pour brewed coffee into an ice cube tray and freeze for several hours or overnight.
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Blend the smoothie. Add the coffee ice cubes, banana, oats, cocoa powder, flaxseed meal, cinnamon, milk, and honey to a blender. Blend until smooth.
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Finish and serve. Taste and adjust sweetness if needed, then pour into glasses and enjoy.
Equipment
- High-powered blender recommended
Notes
- Blend in stages: For an extra-smooth result, blend oats and flaxseed with milk first, then add the frozen coffee and banana.
- Ripe banana: A ripe banana adds natural sweetness and creaminess; you may not need additional sweetener.
- Freeze coffee ahead: Coffee ice cubes chill the smoothie without diluting flavor—freeze overnight for best results.
- Customize: Add protein powder, toppings like cacao nibs or granola, or swap ingredients to match dietary needs.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and portions.
How to blend this coffee smoothie
Freezing brewed coffee into ice cubes is an easy trick to get a thick, cold coffee smoothie without watering it down. Plan to freeze the coffee several hours ahead or the night before.
- Freeze the brewed coffee. Pour a strong batch of coffee into ice cube trays and freeze until solid.
- Blend in stages. Start by blending oats and flaxseed with milk, then add the coffee cubes, banana, and remaining ingredients. Blend until smooth; this is easier with a powerful blender.
- Taste and serve. Adjust sweetness if necessary, pour into a glass, and enjoy immediately.
Pro tip: If you forget to freeze coffee, use freshly brewed coffee and a handful of regular ice cubes—blend until smooth.
Make a smoothie bowl instead
For a slower morning, turn this coffee smoothie into a bowl. Blend until thick, transfer to a bowl, and top with granola, chia seeds, fresh berries, cacao nibs, or a drizzle of nut butter for extra texture and flavor.
More smoothie recipes
- Banana Mango Smoothies
- Kale Smoothie
- Raspberry Mango Smoothie
- Blueberry Pomegranate Smoothie