This peanut butter banana oat smoothie is a fast and nutritious snack or breakfast. It is high in calories, protein and fat so it won’t leave you feeling hungry soon after. It is also gluten-free, dairy-free/vegan and soy-free.
Below, I also provide options for ingredient substitutions, as well as directions on making it peanut-free, lower in calories, sugar-free and higher protein. Nutritional information Banana substitutions: Make this recipe lower calorie/fat: 
Peanut butter banana oat smoothie recipe
Ingredients
Instructions
Notes
Carbohydrates: 69.4 g
Protein: 13.6 g
Fat: 24.3 g
Fiber: 11.3 g
instead of using a fresh whole banana, you can also use frozen banana slices (about Âľ cup worth).
Coconut milk substitutions:
instead of using coconut milk, you can use unsweetened or vanilla oat milk to bring out more of the oat flavour.
Peanut butter substitutions:
If you have an allergy to peanuts, you can swap it out for sunflower seed butter or any other type of nut butter.
Oat flour substitutions:
instead of using ground oat flour, you can also use rolled or quick oats. You may want to soak the oats first so you don’t end up with little oat chunks in your smoothie.
Maple syrup substitutions:
instead of maple syrup, you could also use honey. Alternatively to make this recipe sugar-free, simply omit the maple syrup altogether.
Reduce the amount of peanut butter to 1 tbsp instead of 2 and omit the maple syrup.
Make this recipe sugar-free:
Omit the maple syrup.
Make this recipe peanut free:
Swap out the peanut butter with sunflower seed butter (to make it nut-free) or use any other type of nut butter.
Make this recipe higher protein:
Add one scoop of protein powder or collagen powder to increase the amount of protein in this smoothie.
If you try my recipe, feel free to post a picture of the dish to Instagram and tag me at @foodsnfeels
