Green Monster Oatmeal

I’ve made a green monster smoothie with oats before. That’s not what this is.


THIS recipe is for green monster oatmeal. As in…a warm, cozy bowl of porridge, laced with nutritious leafy greens. 🙂


Do you taste the spinach? No. Does it taste like grass? No. Does it look like a bowl of baby diarrhea? ….Maybe. But you’ll come to appreciate its alarming hue after a while.


I used spinach, but feel free to use whatever green you want! Oh, and you could take this concept and apply it to a variety of different oatmeal recipes (especially if they contain banana, like this one), but this is my favorite way to prepare it. 🙂 Check out my banana oatmeal recipes from yesterday!

I hope you like it! (Oh, and remind me to eat this for St. Patrick’s Day next year.)

In other news, today I was featured in Babble’s 21 Dessert-Inspired Oatmeal recipes. But I wasn’t just featured once… They highlighted SIX of my recipes! 😀 I’m so overjoyed! Thanks to everyone for reading, trying my recipes, sharing my blog with others, and commenting. I am so appreciative of my “audience” (and absolutely delighted that other people love oatmeal as much as I do)!

Green Monster Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1 overripe banana
  • 1-2 cups of fresh spinach, stems removed
  • 1-2 tbsp nut butter
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch of nutmeg (optional)
  • pinch of salt

How to make it:

  1. Bring 1 cup liquid (I use an equal mixture of almond milk and water) to a boil.
  2. Meanwhile, in a blender (or using an immersion blender), blend banana with spinach and nut butter. You may need to add some liquid to help it blend.
  3. Once your liquid begins to boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
  4. Wait about a minute, and then stir the banana-spinach blend into the oatmeal. (If you add the blend--which is pretty thick--too early, then the oatmeal will just kind of gurgle instead of simmering normally.)
  5. Once more of the liquid has absorbed, add vanilla extract, cinnamon, salt, and optional nutmeg.
  6. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  7. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

14 Responses to Green Monster Oatmeal

  1. Sosa07ac says:

    I’m so going to try this!!! Looks very interesting

  2. I’ve been making my way through your oatmeal recipes – they’re awesome 🙂

    Also, I thought you might like to know, the ‘Recipe Index’ link doesn’t seem to be working 🙂

    • Lauren Smith says:

      Thanks so much!

      I noticed that the other day. Not sure what was wrong, but it appears to be working now. All I did was open the page editor and save it–didn’t change a thing! 🙂

  3. Unknown says:

    This recipe looks amazing! I love green monsters and I love oatmeal. Two of my favorite breakfast foods combined. GENIUS!!

  4. Cheeky says:

    This looks awesome! I’m going to be an oatmeal making machine this weekend!

  5. Sharon says:

    “Does it look like a bowl of baby diarrhea?”
    HAHAHA that cracked me up.

  6. Laura says:

    Wow this has pretty much everything I like! Can’t believe I didn’t think about this before. Thanks for sharing! Just stumbled upon your blog and will be following you on Pinterest 🙂

  7. Maureen says:

    This oatmeal is a nutritional powerhouse. I used it to prep and recover from my mastectomy surgery with the following tweaks.
    1. Don’t puree the spinach. Then you can actually look at it and eat it. Go with two cups of spinach. Five extra calories is worth the nutritional splurge. 🙂
    2. Add 1/4 of orange juice to the recipe. Not only does this improve the flavor but it makes the iron in the spinach more bio-available.
    3. I used unsweetened almond milk because it’s low in calories and fortified with Vitamin D, which is hard to get from non-meat sources.

  8. Kristin says:

    I made this recipe as is, except using kale instead of spinach. I was worried the stronger taste of kale would overpower, but the sweetness of the banana really came through. Good stuff!

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