A nutrient-packed, vegan-friendly smoothie combining cold brew coffee and plant-based protein for sustained energy and digestive health. Rich in antioxidants and amino acids, this 5-minute recipe adapts easily to dietary preferences while delivering a morning or post-workout power boost. Tailored to avoid pork, alcohol, and animal products for a halal, non-dairy energy drink.
600ml cold brew coffee (prepared from 40g ground coffee beans in 800ml water, steeped12-24hours, non-dairy)
1scoop plant-based pea protein powder (24g, unflavored preferred)
2 tablespoonsground flaxseeds or chia seeds (12g)
1medium banana, peeled
50grolled oats (old-fashioned or steel-cut)
150ml unsweetened almond milk or water
1 teaspoonground cinnamon (optional, for extra flavor complexity)
Grind 40g coarse coffee beans to fine-grain consistency. Add to a French press, pour 800ml cold water, and let steep for 12-24 hours.
Add 300ml cold brew coffee (200ml from step 1 plus 100ml reserved), 1 scoop pea protein powder, 2 tbsp ground flaxseeds, 1 peeled banana, and 50g oats to a high-speed blender. Pulse blend for 30 seconds until smooth.
Gradually add 150ml unsweetened almond milk or water. Pulse again to adjust thickness. Add 1 tsp cinnamon for extra flavor if desired. Serve immediately.
For optimal cold brew flavor, use a coarse grind and steep 12 hours.
Store ground flaxseeds in the freezer to maintain freshness.
Measure protein powder by volume, spooning into the scoop and leveling off for accuracy.
Substitute chia seeds (1:1 ratio) for ground flaxseeds if preferred.
Add 50g frozen cauliflower rice for a low-carb variation.
Avoid grinding coffee beans too fine to prevent bitter cold brew.
Limit blending to 3-5 short pulses to avoid over-pureed oats.