Vegan Cinnamon Roll Smoothie
Imagine all the warm, spiced comfort of a fresh cinnamon roll — in a thick, creamy smoothie you can blend together in under two minutes. Frozen bananas do the heavy lifting here, creating that rich, frosty texture without a drop of dairy, while oat milk and rolled oats add body and a subtle wholesome depth. Almond butter brings a nutty creaminess, and the combination of cinnamon, nutmeg, ginger, and vanilla makes every sip taste like it came straight out of a bakery. Maple syrup keeps the sweetness completely plant-based, so there's no honey or refined syrups to second-guess. If you want to lean even further into the pastry experience, a spoonful of vegan cream cheese blended in at the end adds a tangy richness that is genuinely hard to believe. This recipe makes two generous glasses, so it's perfect for a quick breakfast for two or an afternoon treat you don't have to feel guilty about sharing — or not sharing.
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Learn more →Ingredients
2 servings
- 2 medium bananas, peeled, sliced, and frozen
- 1 cup oat milk
- ½ cup rolled oats
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 ½ tsp ground cinnamon
- ¼ tsp vanilla extract
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 pinch salt
- ½ cup ice cubes
- 1 tbsp vegan cream cheese (optional)
Instructions
- 1
Add the frozen banana slices, oat milk, rolled oats, almond butter, maple syrup, ground cinnamon, vanilla extract, ground nutmeg, ground ginger, salt, and ice to a blender.
- 2
Blend on high speed for 45–60 seconds until completely smooth and thick, with no visible oat or banana chunks. If the blender stalls, add oat milk 1 tbsp at a time and blend again.
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