For simple breakfast bliss, you can knock up this thick and frothy dairy-free banana matcha smoothie in a trice. Full of healthy antioxidants and superfood vitality, it’s a delicious but filling start to the day. Swap the honey for date or maple syrup and it’s vegan too.
Although I can often be seen running down the road with a piece of toast in my hand first thing in the morning, I’ve had a bit of a love affair with breakfast smoothies recently. As they’re packed full of healthy and delicious ingredients, they can be a great way to start the day. If I’m at home on my own, I sometimes have one as an easy lunch option.
Normally I use raw dairy milk or kefir, but when given the opportunity to try some unsweetened Almond Breeze recently, I thought I’d take the chance to reacquaint myself with almond milk.
Made from Californian almonds, Almond Breeze is dairy-free and soy-free. It’s very low in calories with only fourteen per 100 ml, which makes it ideal for those on the 5:2 fasting diet. 100 ml also provides 15% of the recommended daily allowance of calcium.
Foodies 100 set a challenge to use it in an “easy to make but incredibly scrumptious breakfast smoothie”. Well, I had this one sorted without even having to think about it. I’ve honed my matcha smoothie to the point of perfection and for optimum nutrition, it was just a matter of swapping the kefir for Almond Breeze.
Banana Matcha Green Tea Breakfast Smoothie
The ingredients are few, but they all provide something in terms of flavour, substance or nutrition. In the case of banana, that’s all three. There are oats and chia seeds for substance and nutrition, matcha for antioxidants and honey for sweetness and another nutrient boost.
When it comes to honey, I usually use Cornish. However, I had some Beech Forest Honeydew from the New Zealand Honey Co, so I thought I’d use that to give an extra boost with its 10+ pre-biotic factor. For a vegan alternative, replace the honey with date syrup, maple syrup or agave nectar. Or just leave it out all together.
As long as you have a blender, it’s a super simple process of whizzing all of the ingredients together until you have a smooth and frothy drink. I use my Froothie blender* which does a marvellous job of blitzing pretty much anything into smoothness.
Pure breakfast bliss and so simple. It was thick and frothy, just as I’d expected. The matcha green tea gave a pleasant green colour and infused the smoothie with its distinctive taste and high density of antioxidants. The chia seeds gave a lovely speckled look and added additional powerful nutrients.
I like to add a little grated dark chocolate on the top. It gives a sense of luxury, even though I only use 100% chocolate. You get a real burst of intense cocoa with every sip. And without the addition of sugar it’s super healthy too.
Banana Matcha Smoothie Top Tip
In order to make this banana matcha smoothie nice and thick. I soak the oats and chia seeds in the milk for fifteen minutes, before adding the other ingredients and blending. The oats and chia seeds swell and you end up with a delicious smoothie with substance.
Other Dairy-Free Smoothie Recipes You Might Like
- Chocolate avocado smoothie
- Green goddess smoothie
- Green smoothie bowl with pear, avocado & almonds
- Raspberry cashew smoothie
- Tropical smoothie with coconut, mango & banana
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these cabbage and cheddar muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more matcha recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Banana Matcha Smoothie. PIN IT.
Banana Matcha Smoothie – The Recipe
Banana Matcha Smoothie
- 1 tbsp porridge oats
- 1 tsp chia seeds
- 500 ml unsweetened almond milk
- 1 fairtrade banana
- 1 tsp matcha green tea powder
- 2 tsp honey (can swap for maple or date syrup if vegan)
- 5 g 100% chocolate – shaved or grated
- Spoon the oats and chia seeds into a blender and pour in the almond milk. Leave to soak for fifteen minutes so that the oats and chia swell in order to thicken the smoothie.
- Add the banana, matcha powder and maple syrup.
- Whiz for a minute or two until smooth and frothy. This will depend on how powerful your blender is.
- Pour into two glasses and top with the chocolate shavings.
I was sent two litres of almond milk to try. As always, all opinions expressed are my own. This post contains affiliate links which are marked with an asterisk*. If you buy through a link, it will not cost you any more, but I will get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.