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Nutrition Information

  • Calories: 290
  • Total Fat: 9 g
  • Saturated Fat: 1.5 g
  • Cholesterol: 5 mg
  • Sodium: 95 mg
  • Calcium: 20% Daily Value
  • Protein: 11 g
  • Carbohydrate: 40 g
  • Dietary Fiber: 3 g
Banana-Nut Breakfast Smoothie
VN:F [1.9.17_1161]

Ease: Easy

Prep time: 60 minutes

Cook time: 15 minutes

Yield: 2 servings


  • 1 large fully-ripened banana, peeled and sliced
  • 1 cup puffed rice cereal, such as Quaker Essentials Puffed Rice
  • 3/4 cup fat-free milk
  • 1/2 cup low-fat plain yogurt
  • 2 Tbsp creamy peanut butter (no salt or sugar added)
  • 2 tsp honey
  • 1/2 tsp vanilla extract


In a single layer on a plate, freeze the banana slices for at least 1 hour (or overnight). Add the frozen banana slices, cereal, milk, yogurt, peanut butter, honey, and vanilla to a blender container. Cover and puree until smooth. Pour into 2 chilled glasses.

Note: Freeze any leftover smoothie in popsicle molds for frozen treats anytime.

Recipe Source: Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook

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