Cinnamon Roll Smoothie with Almond Milk
A rich, vegan smoothie blending oats, banana, cinnamon, and almond milk for a creamy, comforting, and bakery-inspired breakfast in a glass.
Ingredients
- Unsweetened almond milk – 1½ cups
- Rolled oats – ¼ cup
- Frozen banana – 1 large
- Maple syrup – 1 tbsp
- Ground cinnamon – 1 tsp
- Almond butter – 1 tbsp
- Vanilla extract – ½ tsp
- Ice cubes – 5
- Pinch of sea salt optional
Instructions
- Pour almond milk and rolled oats into your blender—because breakfast needs a creamy start.
- Add frozen banana and almond butter for smooth texture and nutty flavor.
- Mix in cinnamon, maple syrup, and vanilla extract—your ticket to cinnamon roll heaven.
- Drop in ice cubes and blend until thick, silky, and perfectly spiced.
- Pour into glasses, sprinkle extra cinnamon on top, and sip like self-care in liquid form.
Notes
Nutritional Values (Per Serving)
- Calories: 220 kcal
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Calcium: 13%
- Iron: 10%
- Magnesium: 14%
- Potassium: 11%
- Vitamin E: 9%
Additional Notes / Tips
- Add a shot of espresso for a “cinnamon latte” upgrade.
- Use oat milk instead of almond milk for extra creaminess.
- Toss in a pinch of nutmeg for bakery-level spice balance.
- Freeze leftovers in popsicle molds for guilt-free dessert moments.
- Serve chilled with a sprinkle of crushed nuts for café-worthy presentation.