Ingredients

• 200 g plain greek yogurt 2 percent — chilled
• 40 g whey protein powder vanilla — scoop and level
• 250 ml unsweetened almond milk — chilled
• 80 g frozen banana — sliced
• 24 g almond butter — smooth
• 20 g rolled oats — dry
• 10 g ground flaxseed — ground optional

Instructions

1. Add the almond milk to the blender first so the blades can move easily.
2. Add the greek yogurt, vanilla whey protein powder, almond butter, rolled oats, frozen banana slices, and ground flaxseed if using.
3. Blend on low speed for 20–30 seconds, then increase to high and blend until completely smooth and creamy, stopping to scrape down the sides if needed.
4. If the smoothie is too thick to sip comfortably, add 30–50 ml more almond milk and blend again until it reaches a drinkable, milkshake-like texture.
5. Taste and, if desired, add a small splash of additional almond milk or a few ice cubes to further dilute the flavor if your appetite or nausea is very low, then blend briefly to combine.
6. Pour into small glasses; sip slowly over 10–20 minutes, refrigerating between sips if needed to keep it chilled.