Description
Have your cake (or cinnamon roll) and eat it too… for breakfast! This Cinnamon Roll Smoothie is packed with protein and fibre from oats and almond butter, whips up in minutes, and is soooo yummy! It also happens to be dairy-free.
Ingredients
Scale
- 1 frozen banana, broken into chunks
- 1 cup unsweetened almond milk (or other milk)
- 1/4 cup large flake rolled oats (use certified gluten-free if needed)
- 1 tablespoon almond butter (or other nut/seed butter)
- 2 pitted Medjool dates (or more, to taste)
- 1/2 teaspoon ground cinnamon
- 2 pinches ground nutmeg
- 1/2 cup ice cubes
Instructions
- Combine Ingredients: Add the frozen banana chunks, almond milk, rolled oats, almond butter, pitted dates, cinnamon, nutmeg, and ice cubes to a high-speed blender.
- Blend: Secure the lid and blend on high speed for approximately 45 seconds, or until the mixture is completely smooth and creamy. If needed, stop and scrape down the sides.
- Adjust and Serve: Taste and add another date or a touch of maple syrup if you prefer more sweetness. If too thick, add a splash more almond milk; if too thin, add a few more ice cubes. Blend again briefly. Pour into 2 glasses and enjoy immediately.
Notes
- Frozen Banana: Using a frozen banana is key for a thick, creamy, cold smoothie texture.
- Oats: Large flake rolled oats add fibre and creaminess. Use certified gluten-free oats if necessary.
- Nut Butter: Almond butter adds protein and healthy fats. Peanut butter, cashew butter, or sunflower seed butter can be substituted.
- Dates: Medjool dates are soft and blend easily. If your dates are dry, soak them in hot water for 5-10 minutes, then drain before using. Adjust the number of dates based on desired sweetness. Maple syrup or another sweetener can be substituted.
- Milk: Any dairy or non-dairy milk works. Unsweetened almond milk is used here.
- Variations: Add a scoop of vanilla protein powder for an extra protein boost, or 1/2 teaspoon of vanilla extract for more flavor.
- Storage: Smoothies are best consumed immediately after blending.