Start your day with this Chocolate Banana Peanut Butter Coffee Smoothie, a delicious vegan drink blended with banana, peanut butter, coffee, cocoa, and oatmeal for a thick and filling breakfast.
This easy dairy-free recipe tastes like an indulgent chocolate mocha milkshake while giving you the perfect boost to power through busy mornings.
Love chocolate smoothies? Try my chocolate avocado smoothie or chocolate banana protein smoothie next.
Chocolate banana peanut butter coffee smoothie has become one of those smoothie recipes I keep making on repeat because it feels both comforting and nourishing at the same time.
I especially love sipping it slowly while writing or editing photos since the cozy coffee aroma and rich chocolate flavor make mornings feel a little more special.
It actually reminds me of my peanut butter banana oatmeal smoothie, but with a bold coffee twist that makes it taste even more irresistible.
I love how the rich coffee flavor blends perfectly with sweet banana, chocolatey cocoa, and creamy peanut butter to create a thick, smooth texture that tastes like a frosty mocha dessert in a glass.
The oatmeal and chia seeds make this smoothie extra filling and satisfying, so you can enjoy a quick breakfast that keeps you energized, focused, and full for hours.
Jump to:
☕Ingredients
- Brewed coffee (or ½ cup strong instant coffee)
- Banana
- Rolled oats
- Chia seeds
- Natural peanut butter (or nut butter of choice)
- Cocoa powder
- Vanilla extract
- Plant-based milk (I used homemade oat milk; feel free to use your favorite)
- Date (optional, but great for extra natural sweetness)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Chocolate Banana Peanut Butter Coffee Smoothie
Step 1: Start by brewing your coffee and letting it cool completely, or prepare a strong cup of instant coffee. Add the cooled coffee to a blender along with frozen banana, oats, chia seeds, peanut butter, cocoa, vanilla, plant milk, and the optional date. Blend until completely smooth and creamy.
Step 2: Taste and adjust sweetness or thickness by adding a little more milk or an extra date if desired. Pour into a glass and enjoy immediately.
📋Variations
- Extra protein: Add a scoop of vegan protein powder.
- Different nut butters: Try almond butter, cashew butter, or chocolate hazelnut butter instead of peanut butter.
- Sweeter taste: Add an extra date, maple syrup, or a splash of agave.
- Oat-free option: Skip oats or replace with extra chia seeds or flaxseeds for texture.
💡Marinela's Tips
- Freeze your banana in slices ahead of time for an extra-thick, creamy texture.
- Adjust the milk as needed if the smoothie is too thick.
❓Frequently Asked Questions (FAQ's)
It's best enjoyed fresh, but you can store it in the fridge for up to 24 hours and shake or re-blend before drinking.
Yes, replace peanut butter with sunflower seed butter or tahini for a nut-free version.
📖 Recipe
Chocolate Banana Peanut Butter Coffee Smoothie
Equipment
- 1 high speed blender
Ingredients
- ½ cup brewed coffee cooled (or use ½ cup strong instant coffee)
- 1 banana frozen or fresh
- ¼ cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon natural peanut butter
- 1 + ½ teaspoon unsweetened cocoa powder
- ½ teaspoon pure vanilla extract
- ¼ cup unsweetened oat milk or any plant-based milk
- 1 date pitted (optional)
Instructions
- Add all ingredients to a blender.
- Blend until smooth and creamy.
Notes
- Use frozen bananas for extra thickness.
- Adjust the plant milk to reach your preferred consistency.
- For more sweetness, add an extra date, maple syrup, or agave.
- Enjoy immediately for the best texture, or store in the fridge for up to 24 hours and re-blend or shake well before serving.
Nutrition
If you try this chocolate banana peanut butter coffee smoothie, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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