Of which 19 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (whey) · Potassium (banana) · Fiber (oats)
Allergens gluten (oats), milk
Banana oat protein milkshake
Rich and thick, with blended oats and ripe banana.
Ingredients
- 200 ml (¾ cup) reduced-fat milk — for the frozen base
- 80 g (2¾ oz) low-fat Greek yogurt
- 30 g (1 oz) vanilla protein powder
- 120 g (4 oz) banana
- 20 g (¾ oz) rolled oats
- 100 ml (½ cup) reduced-fat milk — extra, to add after freezing
Method
- Blitz the oats with the immersion blender until almost powdery, so they don't clog the MILKSHAKE program.
- Add the milk, yogurt, protein powder, mashed banana and ground oats, and mix well until smooth.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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