I am not above having cookies for breakfast, I may have done that a time or two. But, generally I prefer smoothies in the mornings. They are so quick to put together and the variations on flavors and add-ins are really endless. So, why not combine the two and make a smoothie inspired by a cookie?
Up the street from my house is a smoothie/juice shop that is pretty amazing and so convenient. Meg and I love taking walks there to grab a couple smoothies and to catch up since we saw each other last. Most of the time, I have instant guilt when I spend $7 – $10 on a smoothie that I could easily make myself at home, but it’s a great convenience for when I don’t have the desire to or when I want something a little different.
In early February the smoothie shop featured a Snickerdoodle Smoothie that I had to try and I instantly both fell in love and also realized that I should be making something similar at home. My version is made with different ingredients, but that same flavor is there. Theirs included Maca which I can’t seem to consume at all and I think they may have also added hemp seeds to it, I honestly can’t recall what was in there. I decided to simplify it to what I had on hand and what I like best. I am just gonna go ahead and say it, mine is way better! There!
To me, the best part of this smoothie is the flavor and texture from the rolled oats, not something I usually put in my smoothies (since I prefer to limit my grains whenever possible) but a really nice addition. The oats really brings the cookie flavor to life, the texture makes it different from other smoothies and it ends up being a bit more substantial.
Of course the spices are what really bring the Snickerdoodle flavor to life. I put a lot of cinnamon in this smoothie, both for the flavor and all of the amazing benefits.
- 1 1/2 cups non-dairy milk – I went with 1 cup almond milk and 1/2 cup coconut milk
- 1/2 frozen banana*
- 1/3 cup gluten-free rolled oats**
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 medjool date, pit removed
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- 1/4 cup shredded unsweetened coconut, optional
- pinch of sea salt
Add all of the ingredients to a blender and puree until smooth and creamy. Serve immediately. Top with ground cinnamon and/or nutmeg, if you wish.
*If you can’t have banana, leave it out and add another date or two.
** If you want to skip the oats, you substitute unsweetened shredded coconut or some raw nuts, like almond or pecans
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