Coffee Smoothie

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  1 Banana(118g)
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  0.5 cup ½ cup brewed coffee (cold or at room temperature)
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  2 Dates, Medjool(48g)
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  2 tbsp Oats, Rolled, Dry

  Old-fashioned rolled oats (not instant, not steel-cut). Quaker is standard.

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  1 tbsp Almond Butter, Natural
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  1 tsp Cocoa Powder, Unsweetened
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  1 Whey protein powder (vanilla)(30g)

  Use whey isolate for cooking. Vanilla flavor is most versatile.

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  Ice (as needed)

Instructions

1. 1Brew the coffee over medium-high heat for 5–7 minutes until strong and dark, then transfer to a container and let cool to room temperature, about 10–15 minutes.
2. 2While the coffee cools, peel and slice the banana, pit the dates, and measure out the rolled oats, almond butter, cocoa powder, and vanilla whey protein powder into separate prep bowls.
3. 3Add the banana, dates, rolled oats, almond butter, cocoa powder, and vanilla whey protein powder to a high-speed blender.
4. 4Pour the cooled coffee into the blender and blend on high speed for 45–60 seconds until completely smooth with no visible oat pieces and the mixture is uniform in color.
5. 5Add ice cubes a handful at a time, blending for 10–15 seconds between additions, until the smoothie reaches your desired thickness and appears frothy on top.
6. 6Pour into a serving glass immediately and consume while cold.