My favorite thing about this matcha banana smoothie is that it’s not too sweet! Rolled oats, toasted pecans, and plain vegan yogurt add to the heartiness and also enhance the naturally earthy matcha flavor. It’s similar in formula to my chocolate banana oat breakfast smoothie! In every sip there’s the perfect hint of mellow banana, nuttiness, warm cinnamon and vanilla, and that unmistakable, slightly vegetal matcha flavor. The caffeine boost makes it an extra nice breakfast smoothie. Everything you need to get going in the morning!

Matcha and banana are the best of flavor friends. That creamy-sweet and slightly bitter combination works so beautifully in a thick smoothie. I wanted to give it a bit more oomph, but was feeling uninspired by a nut or seed butter addition. Toasted pecan halves were the ideal solution! Of course if you have toasted pecan butter, go right ahead with that. I enjoy the teeny flecks that the whole nuts provide though.

I like adding oats and plain yogurt to a breakfast smoothie because they do contribute to a more filling experience. Nothing worse than chugging down a smoothie and then feeling hungry an hour later, right? The pecans help with this as well!

If you’ve made any of my smoothies before, you’ll already know: salt is a must. A little pinch just elevates all of the other flavors. In this matcha banana smoothie, you kind of notice it a bit more! Every sip is a little different–a sparkle of salt, lightly sweet, the whisper of bitter matcha, caramelized/nutty tones… I’ve never made a smoothie that drinks like this one honestly.

Hope the lovers of all things not-too-sweet dig this one! Big hug.

Matcha Banana Breakfast Smoothie

You're going to love the little morning boost from this matcha banana smoothie. Filled out with rolled oats and toasted pecans, it's lusciously creamy without being too sweet.

5 from 1 vote

Print Recipe

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings 1

Ingredients

• ¾ cup non-dairy milk (I like unsweetened soy)
• ¼ cup plain yogurt of choice
• 3 tablespoons rolled oats
• 2 tablespoons toasted pecans
• 1 teaspoon matcha
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ¼ teaspoon vanilla extract or paste
• 1 large frozen banana
• 1 scoop vegan vanilla protein powder, optional
• handful ice, optional

Equipment

• Blender

Notes

• Here’s how I got the swirl effect on the glass: smeared a bit of yogurt on the inside edges with the back of a spoon. Made koicha (thick matcha) and spooned a bit into the bottom of the glass. As you pour the smoothie in, you get the deep and light green swirls. Using koicha will really bump up the earthy flavor and caffeine content though!

Instructions

• In an upright high speed blender, combine the non-dairy milk, yogurt, oats, pecans, matcha, cinnamon, salt, vanilla, frozen banana, protein powder (if using), and ice (if using). Blend on high until completely smooth, about 1 minute. Enjoy immediately.

Author: Laura Wright

Course: Breakfast

Diet: Gluten Free, Vegan

Keyword: almond milk, banana, blender, breakfast, cinnamon, fall, matcha, non-dairy milk, pecans, rolled oats, salt, smoothie, soy milk, spring, summer, vanilla, vegan yogurt, winter, yogurt