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Oatmeal Cookie Protein Shake - A Cozy, Nutrient-Packed Treat

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup unsweetened milk of choice (almond, oat, dairy, or soy)
  • 1/2 cup old-fashioned rolled oats (use certified gluten-free if needed)
  • 1 ripe banana, frozen for creaminess
  • 1 scoop vanilla protein powder (whey or plant-based)
  • 1 tablespoon almond butter or peanut butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons maple syrup or honey (optional, to taste)
  • Pinch of sea salt
  • 4–6 ice cubes (adjust for desired thickness)

Method
 

  1. Soften the oats: Add the milk and oats to the blender first. Let them sit for 2–3 minutes to hydrate slightly. This helps the oats blend ultra-smooth and reduces any gritty texture.
  2. Layer for easy blending: Add the frozen banana, protein powder, nut butter, cinnamon, vanilla, sweetener (if using), and a pinch of salt. Place ice cubes on top.
  3. Blend until silky: Start on low, then increase to high for 30–45 seconds, or until completely smooth. Scrape down the sides if needed and blend again.
  4. Taste and tweak: If you want it sweeter, add a touch more maple or a date. For a thinner shake, add a splash of milk. For thicker, add more ice or a few extra oats.
  5. Serve immediately: Pour into a tall glass. Optional: top with a sprinkle of cinnamon or a few oat flakes for that oatmeal-cookie vibe.