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Two glasses of creamy pale-gold apple smoothie with cinnamon speckles, thin apple slices and a small oat garnish, natural thick pour and soft morning light. The lower title bubble reads Apple Smoothie Recipe.
Good Fork Daily Editorial Kitchen

Apple Smoothie Recipe

A creamy apple smoothie with Greek yogurt, oats, cinnamon and frozen banana, blended in an order that avoids gritty fruit or dry oat pockets.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium crisp sweet-tart apple cored and cut into 1/2-inch pieces
  • 1 medium frozen ripe banana sliced
  • 3/4 cup plain Greek yogurt
  • 3/4 cup milk of choice plus more as needed
  • 1/4 cup old-fashioned rolled oats
  • 1 tablespoon almond or peanut butter optional
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice optional
  • 1 pinch fine salt

Equipment

  • High-speed blender
  • Cutting board
  • Chef's knife
  • Measuring cups

Method
 

  1. Wash the apple, remove the stem, core and seeds, and cut the flesh into small pieces. Peeling is optional for a high-speed blender.
  2. Add milk, Greek yogurt and apple pieces to the blender. Blend 30 to 45 seconds until the peel is finely broken down.
  3. Add frozen banana, oats, nut butter, cinnamon, vanilla, lemon juice and salt.
  4. Blend on high for 45 to 60 seconds, stopping once to scrape the sides if needed.
  5. For a thinner smoothie, add milk 1 tablespoon at a time. For a colder smoothie, add a few ice cubes and blend briefly.
  6. Divide between two glasses and drink promptly, before the apple and oats continue thickening.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov recommends washing produce under running water and refrigerating perishable prepared foods promptly.
  • This recipe was developed through culinary research and editorial review.