Photo: Maryjeanne.li · CC BY-SA 3.0 · Wikimedia Commons

Overhead view of a frothy beige smoothie in a clear glass with a swirl of caramel-colored syrup on top, set on a granite counter. — Photo: Maryjeanne.li · CC BY-SA 3.0 · Wikimedia Commons

Mexican · Breakfast · Snack

Mexican Banana Oat Smoothie

Name: Mexican Banana Oat Smoothie
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 2 medium ripe bananas, peeled; 2 cups low-fat milk (1%); 1/4 cup rolled oats; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 4 cubes ice cubes

Licuado de plátano

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A creamy, cinnamon-scented Mexican banana shake thickened with rolled oats, the kind of quick blender breakfast sold at market stalls across Mexico. Ripe bananas bring all the sweetness, so no added sugar is needed.

Prep: 5 min
Cook: No cooking
Total: 5 min
Serves: 2

Easy
Vegetarian

13%

Per serving250kcal13% of a 2,000 kcal day

11gProtein

47gCarbs

3gFat

4gFiber

Calories come from: Carbs 71% · Fat 12% · Protein 17%

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Ingredients

For 2 servings

2 medium236 gripe bananas, peeled
2 cups488 glow-fat milk (1%)
1/4 cup20 grolled oats
1/2 tspground cinnamon
1/2 tspvanilla extract
4 cubes100 gice cubes (optional)

Steps

1
Put the rolled oats in the blender and pulse until they become a fine powder.
2
Break the bananas into chunks and add them to the blender.
3
Pour in the milk, then add most of the cinnamon and the vanilla extract, keeping back a pinch of cinnamon for the top.
4
Add the ice cubes if using.
5
Blend on high for about 1 minute until completely smooth and frothy.
6
Pour into two glasses, dust with the reserved pinch of cinnamon and serve right away.

Swaps, storage and make-ahead

Swaps

For a dairy-free version, use unsweetened soy milk instead of the low-fat milk.
To make it gluten-free, choose rolled oats labelled gluten-free, since regular oats are often cross-contaminated with wheat.
For a thicker, colder shake, use a frozen sliced banana in place of one fresh banana and skip the ice.
Swap the vanilla extract for a small pinch of ground nutmeg if you don't have vanilla on hand.

Storage

This smoothie is best enjoyed fresh, as it thickens and the banana browns as it sits. If needed, keep leftovers covered in the fridge and drink within 24 hours, shaking or re-blending first; do not freeze the finished smoothie in the glass, though you can freeze it in popsicle molds.

Make ahead

Grind the oats to a powder and bag them with the cinnamon a few days ahead, and freeze peeled banana chunks in an airtight bag for up to 2 months, so you only need to add milk and vanilla and blend.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkGluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (374 g)	Per 100 g
Calories	250 kcal	67 kcal
Protein	10.9 g	2.9 g
Carbohydrates	46.5 g	12.4 g
of which sugars	27.3 g	7.3 g
Fiber	4.4 g	1.2 g
Fat	3.4 g	0.9 g
of which saturated	1.8 g	0.5 g
Sodium	109 mg	29 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.