Add the Liquids First: Pour the 180ml of milk into your blender jug. Add the 150g of Greek yoghurt, 1-2 teaspoons of honey or maple syrup (if using), and the 1/2 teaspoon of vanilla extract. I find that adding the liquids first helps the blender blades move freely and prevents the thicker ingredients from getting stuck.

Add Powders and Seeds: Next, add the 2 tablespoons of peanut butter, the pinch of salt, and any optional dry ingredients like the rolled oats, chia seeds, or protein powder.

Add the Frozen Banana: Add the frozen banana slices last. Placing the heaviest, frozen ingredient on top helps weigh everything down and encourages a smooth blending vortex.

Blend Until Smooth: Secure the lid on your blender. Start blending on a low speed for about 15-20 seconds to break everything up, then increase the speed to high and blend for a further 45-60 seconds, or until the smoothie is completely smooth and creamy. You shouldn't see any chunks of banana or oats remaining.

Check Consistency: Stop the blender and check the texture. If it's too thick for your liking, add another splash of milk and blend for 10 seconds to combine. If you'd prefer it thicker, you can add a few more frozen banana slices or a teaspoon more chia seeds.

Serve Immediately: Pour your creamy peanut butter smoothie into a tall glass. If you fancy, you can garnish with a sprinkle of chia seeds, some chopped peanuts, or a drizzle of honey before enjoying straight away.