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Drink recipe · from the recipe book

Maple Pecan Espresso Oat Protein Shake

A thick, frosty shake with bold espresso, toasty pecans and warm maple, blended smooth with a creamy homemade oat milk and tangy Greek yogurt.

Maple Pecan Espresso Oat Protein Shake

Ingredients

  • ½ cup40 gOld-fashioned rolled oats
  • 1¼ cups300 gWatercold
  • 4 shots120 gEspressochilled
  • 7 oz200 gPlain Greek yogurt, nonfatcold
  • 1½ scoops30 gWhey protein powdervanilla or unflavored
  • 3½ tbsp chopped24 gPecans
  • 1 tbsp24 gMaple syrup
  • ½ tsp1 gGround cinnamon

Steps

  1. The night before, make the oat milk base: stir the oats into the cold water in a jar, cover and soak in the fridge for at least 8 hours.
  2. Brew the espresso, let it cool, and chill it in the fridge alongside the soaked oats.
  3. When ready to serve, pour the soaked oats with all of their soaking water into a blender and blend on high for about 1 minute until smooth and milky; this is your oat milk.
  4. Add the chilled espresso, Greek yogurt, pecans, maple syrup and cinnamon to the oat milk in the blender.
  5. Add the whey protein powder last, on top of the other ingredients, so it doesn't stick to the bottom of the blender.
  6. Blend on high for 45 to 60 seconds until thick and completely smooth, scraping down the sides once if needed.
  7. Divide the shake evenly between 2 glasses, half in each, and serve cold, over ice if you like.

Check labels: Gluten-free when you buy old-fashioned rolled oats and whey protein powder labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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