Brew and chill your coffee: If you’re not using cold brew, make a strong cup of coffee and let it cool completely. Warm coffee will thin the smoothie and melt the ice.

Soften the oats: Add 1/3 to 1/2 cup rolled oats to the blender first. Let them sit in 1/2 cup milk for 5 minutes to soften, or soak overnight for an ultra-smooth texture.

Load the blender: Add 1 banana, 1/2 to 3/4 cup chilled coffee, 1/2 to 1 cup milk, and 1/4 cup Greek yogurt if using. Toss in 1 tablespoon nut or seed butter for healthy fats.

Flavor and sweeten: Add 1/2 to 1 teaspoon vanilla extract, a pinch of cinnamon or 1 teaspoon cocoa powder, and 1 to 2 teaspoons maple syrup or honey if needed. Include a tiny pinch of salt to enhance the flavors.

Adjust the chill: Add a handful of ice if you want it colder and thicker, especially if your banana isn’t frozen.

Blend until silky: Start low, then go high for 30 to 60 seconds. Scrape the sides if needed. You want a creamy, pourable texture without visible oat bits.

Taste and tweak: Too thick? Add a splash of milk. Too thin? Add a few more oats or more ice. Not sweet enough? A little extra banana or sweetener will do.

Serve right away: Pour into a tall glass or a to-go bottle. Top with a sprinkle of cinnamon or cocoa for a café-style finish.