Serves 2


  • 2 ripe bananas, peeled and frozen
  • 1 cup ice
  • 1 cup unsweetened almond milk
  • 1/2 cup brewed cold-brew coffee
  • 1/2 cup uncooked regular rolled oats
  • 3 Tbsp. honey
  • 2 Tbsp. almond butter
  • 2 Tbsp. chopped chocolate-covered espresso beans
  • 1 Tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • Chocolate-covered espresso beans, for serving
  • 2 mint sprigs, for serving (optional)


    Process the bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, coconut oil and vanilla in a blender until smooth. Pour evenly into 2 glasses. Garnish with the chocolate-covered espresso beans and a sprig of mint, if you wish.

    From Valerie's Home Cooking (Oxmoor House) by Valerie Bertinelli.

    Next Story