Super Creamy Peanut Butter Smoothie with Greek Yogurt and Cottage Cheese
This creamy peanut butter smoothie is thick, smooth, and naturally sweetened with banana, medjool date, and a hint of vanilla for a classic, comforting flavor. Made with peanut butter, Greek yogurt, cottage cheese, and milk, it’s an easy breakfast smoothie or afternoon pick-me-up that blends up perfectly in just minutes.
If you’re a peanut butter lover, this smoothie is one you’ll find yourself making on repeat. It’s thick, creamy, and has that classic peanut butter and banana flavor that feels both comforting and energizing, the kind of smoothie that works just as well for a quick breakfast as it does for a mid-afternoon pick-me-up. I love how easy it is to toss everything into the blender and have something satisfying ready in minutes, especially on busy mornings when cooking isn’t happening.
This peanut butter smoothie also pairs perfectly with something baked on the side, like one of my cottage cheese muffins or banana-based breakfasts when you want to make it a little more filling. And if you’re already in a peanut butter mood, you’d probably also love my no bake Peanut Butter Chocolate Granola Bark or any of my Peanut Butter Banana Breakfast Cookies, they all have that same cozy, familiar flavor that just never gets old.
How to Make
Add all ingredients to a high-speed blender.
Blend until smooth and creamy, scraping down the sides as needed. Add more milk for a thinner smoothie or more ice for a thicker texture.
Garnish glass with peanut butter drizzle, banana slices and cacao nibs on top.
Tips and Tricks
- Use a fully frozen banana: This gives the smoothie that thick, creamy texture without needing a ton of ice or watering it down.
- Start with less liquid, then adjust: Begin with the smaller amount of milk and add more as needed to control thickness.
- Blend the dairy first if needed: If your blender isn’t super powerful, blending the milk, yogurt, and cottage cheese first helps everything turn ultra-smooth before adding the rest.
- Scrape and re-blend: Peanut butter loves to stick to the sides — a quick scrape halfway through makes a big difference.
- Chill your glass: A cold glass keeps the smoothie thicker and more refreshing, especially if you’re garnishing.
Save and Store
This smoothie is best enjoyed fresh, but you can store leftovers in an airtight jar or bottle in the refrigerator for up to 24 hours. Give it a good shake or quick re-blend before drinking, as some separation is normal.
For longer storage, you can freeze the smoothie in a freezer-safe jar or silicone molds for up to 1 month, then thaw overnight in the fridge or blend straight from frozen with a splash of milk to bring it back to a smooth, creamy texture.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make the Peanut Butter Smoothie, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Super Creamy Peanut Butter Smoothie with Greek Yogurt and Cottage Cheese
Ingredients
- 1 frozen banana
- 2 tbsp natural peanut butter
- 1 pitted medjool date (sub maple syrup or honey)
- ¾ cup milk
- 1/4 cup plain Greek yogurt
- 1/4 cup cottage cheese
- 1 scoop vanilla protein powder (i used ritual )
- ½ tsp vanilla extract
- Ice (as needed for thickness, start with ½ cup.)
Instructions
- Add all ingredients to a high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Add more milk for a thinner smoothie or more ice for a thicker texture.
- Garnish glass with peanut butter drizzle, banana slices and cacao nibs on top
Notes
- Natural peanut butter works best for flavor and consistency; avoid overly dry or heavily sweetened varieties.
- The sweetness will vary depending on the ripeness of your banana, so adjust by adding in another date, maple syrup or honey to taste.
- This smoothie thickens as it sits, especially if made with frozen fruit, so add a splash of milk before serving if needed.
While I haven’t tried the recipe yet, I am curious to know the “scoop” size. I find that all protein powders can be different with their scoops, and I would like to avoid the trial-and-error period that comes with recipes, if possible. Thank you so much for sharing your wisdom and your recipes.
Such a great question! When I say “scoop” in the recipe I’m referring to a standard serving of protein powder. I personally use Ritual protein which measures out to about ¼ cup per scoop, but different brands can vary. I’ll make a note in the recipe to clarify that for future readers — thanks for pointing it out!