Orange Smoothie
This orange smoothie is thick, creamy, and bursting with fresh citrus flavor. Made with navel oranges, frozen banana, Greek yogurt, vanilla, and a touch of honey, it blends up in under five minutes for a refreshing breakfast or snack that tastes like a creamsicle.
Equipment
- High-speed blender - A Vitamix or Ninja works great to pulverize the orange fiber
- Cutting board
- Sharp knife
- Citrus zester or microplane - For the optional orange zest
- Measuring cups
- Measuring spoons
- Tall serving glasses - 16 oz / 475ml capacity recommended
- Reusable straw - Optional, for serving
Ingredients
- 2 large navel oranges - about 1 cup or 240g of orange flesh, peeled and segmented, pith removed
- 1 medium frozen banana - about 1 cup or 150g, sliced, ripe and speckled before freezing
- ½ cup plain Greek yogurt - 120g
- ½ cup almond milk - 120ml, or whole milk
- 1 tablespoon honey - 21g, or maple syrup, or to taste
- ½ teaspoon pure vanilla extract
- ½ teaspoon orange zest - optional, freshly grated
- 4-5 ice cubes - optional, for a colder smoothie
Optional Garnishes
- Thin orange slices - for rim garnish
- Orange zest curls - sprinkled on top
Instructions
- Peel the oranges, removing as much white pith as possible. If using zest, grate ½ teaspoon before peeling. Segment the oranges and measure about 1 cup (240g) of flesh.
- If not already frozen, peel a ripe banana, slice into 1-inch rounds, and freeze for at least 2 hours or overnight. Measure 1 cup (150g) of frozen banana slices.
- Add almond milk, Greek yogurt, vanilla, honey, orange segments and zest, frozen banana, and ice cubes to the blender in that order, with liquids first.
- Blend on low for 10-15 seconds, then increase to high and blend for 45-60 seconds until completely smooth and creamy. Scrape down and add a splash more milk if needed.
- Taste and adjust sweetness with extra honey or tang with a squeeze of fresh orange juice. Blend briefly to combine.
- Pour into two tall glasses, garnish with an orange slice or zest curl, and serve immediately with a straw.
Notes
- Ripe bananas are key: Use bananas with brown speckles for maximum sweetness before freezing. Unripe bananas can taste starchy and slightly bitter.
- Remove the pith: The white spongy layer between the peel and flesh adds bitterness. Take an extra 30 seconds to peel it off completely.
- Zest before peeling: Always grate the orange zest before you peel and segment the orange—it's nearly impossible to zest a peeled orange.
- Liquids first: Adding milk and yogurt to the blender first protects the motor and helps everything blend more smoothly.
- Make it vegan: Swap Greek yogurt for full-fat coconut yogurt and use maple syrup instead of honey. Almond milk is already plant-based.
- High-protein boost: Add a scoop of vanilla or unflavored whey protein powder for a post-workout recovery smoothie.
- Add greens: Toss in a handful of fresh baby spinach—you won't taste it, but you'll get an iron and folate boost.
- Storage: Store leftovers in an airtight jar in the fridge for up to 24 hours. Shake or re-blend before drinking, as separation is natural.
- Freeze for later: Pour into ice cube trays or popsicle molds for a frozen treat. Blend the cubes directly from frozen for a quick smoothie.
- Not too sweet? The sweetness depends on your oranges and banana. Taste before adding honey and add only what you need.