30 g honey
30 g peanut butter
500 g milk, either low fat or full cream
250 g natural yoghurt, either full fat or low fat
2 bananas, approx 200 g, cut in pieces
50 g rolled oats


  • Place all ingredients into TM bowl. Blend 30 sec/speed 10.
  • Pour into glasses and serve immediately. Best served cold.

Cook’s Tips

  • For a vegan smoothie or for someone with lactose intolerance, substitute milk for nut milk or lactose free milk.
  • Substitute the yoghurt by freezing nut milk or lactose free milk into ice cubes and place 250 g frozen milk cubes into the smoothie.
  • Substitute the peanut butter for any nut butter.
  • When bananas are getting over ripe, cut into pieces and freeze. Use the frozen bananas in the smoothie.
  • For a gluten-free smoothie, substitute the oats for gluten-free oats, available at health shops.
  • For a slightly nutty flavor, toast a batch of oats lightly in the oven and store. Use when necessary.
  • For a less sweet smoothie, omit the honey.

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Banana, Oat, Peanut Butter and Honey Smoothie