Healthy Vegan Gingerbread Cookie Smoothie
Traditions are the things that make the holidays so special. For eleven months we tuck away certain tastes and aromas, and as the days get closer to bringing them back to life, our excitement and anticipation begins to escalate. And then, finally, the calendar tells us that it’s time. My Christmas traditions and memories belong to the flavors and the smells of peppermint, cranberries, and gingerbread. Those are my holiday triggers, and one sniff of any of them will make me feel happy and nostalgic.
Gingerbread cookies are one of my all-time favorite things to bake. Nothing says home like the aroma of gingerbread in the oven. If I’m not feeling festive all I need to do is whip up a batch of gingerbread cookies and the Christmas carols start rolling off of my tongue, and they won’t stop until December 26th.
This year the holiday bug hit me early enough, so I haven’t baked any cookies yet. Lies. I baked a batch of my famous cranberry pistachio biscotti, but not gingerbread. Yet. However, a few days ago I had a huge craving for gingerbread, but no time to bake. As I typed away at the computer the urge got stronger, so I went for a run. When I got home that craving was still tugging at my sleeve, and I knew that it wasn’t going to let go until I satisfied it.
I always make a healthy post-workout smoothie after a run, so instead of making my usual green smoothie, I experimented a bit and came up with this decadent tasting concoction.
To say that this frozen treat is good would be an understatement. It’s outstanding! It tastes like a gingerbread cookie, only it doesn’t have anything in the ingredients that would make you feel guilty about. I mean, let’s face it, cookies are good, but don’t you always feel a little crummy (pun intended) after eating cookies?
Make a Healthy Gingerbread Smoothie with Just Eight Ingredients!
Thankfully, this gingerbread smoothie is guilt free. In fact, it’s incredibly good for you. It’s a blend of eight healthy ingredients: almond milk, frozen banana, oats, fresh ginger, molasses, cinnamon, nutmeg, and cloves. All natural, all good for you!
This is a healthy breakfast in a glass.
If it sounds strange to put rolled oats in a glass, I get it. I wasn’t sure how it would turn out, but I was pleasantly surprised that they helped make the smoothie a little thicker and creamier. They also add a lot of protein, iron, magnesium, and fiber.
I used frozen bananas because I don’t like ice in my smoothies. It waters them down. If you don’t have frozen bananas you can use one that’s room temperature and add a cup of ice.
Don’t skip the molasses! It is an important ingredient to gingerbread cookies and this smoothie. It’s also really good for you. Check this out.
Now that I’m totally hooked on this vegan gingerbread smoothie it’s going to be my post-workout smoothie for the entire holiday season, maybe longer. It would also make a great afternoon snack. Make it for your kids' after school snack. They’ll think they’re getting something naughty, but you’ll know that it’s nothing but nice.
I topped mine with some leftover So Delicious Coco Whip. YUM!
Some of the products that I used to make this delicious treat
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Healthy Vegan Gingerbread Cookie Smoothie
- 1 cup of unsweetened almond milk
- 1 frozen banana
- ½ cup of rolled oats do not use steel cut oats
- 2 teaspoons of black strap molasses
- ½ teaspoon of ground cinnamon
- ½ teaspoon of fresh ground ginger or ¼ teaspoon of dried ground ginger
- ¼ teaspoon of ground nutmeg
- 1/8 teaspoon of ground cloves
- Put the ingredients in a high powered blender and blend until smooth and creamy. Top with vegan whipped cream and a sprinkle of nutmeg.