Healthy Gingerbread Smoothies

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Gingerbread smoothies are a great way to satisfy your sweet tooth. They’re low in fat, high in fiber, protein, and calcium, and a good source of vitamin C and iron.Gingerbread Smoothies

Christmas was almost two weeks ago and we’re already well into the new year, but I’m not quite ready to say good-bye to that magical time of year when eating cookies for breakfast is socially acceptable.

Unfortunately I need to get a handle on this sweet tooth that I’ve developed before it gets completely out of control, so I took matters into my own hands and created a healthy gingerbread smoothie with all of the spicy sweet flavor of my favorite cookies. It was love at first sip and I’ve been drinking them all week. They’re completely crave-able and are just as delicious for breakfast as they are for dessert. (I’d whip up another batch right now, if I wasn’t all out of bananas.)

These gingerbread smoothies are made with lots of molasses, which gives them a complex flavor, and plenty of fresh ginger for a spicy kick. Banana and Greek yogurt make them nice and thick, and there’s just enough ice to give them a milkshake-like texture without making them too icy cold. If you must, you can add a hand full of baby spinach, but I think these gingerbread smoothies are pretty perfect just the way they are.

Gingerbread Smoothies

For more gingerbread recipes, try: Gingerbread Hot Chocolate // Gingerbread Creme Brûlée // Double Ginger Apple Gingerbread // Chocolate Gingerbread Crumb Cake // Caramel Gingerbread Thumbprint Cookies

Gingerbread Smoothies

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Prep Time 5 min Total Time 0:05
Serves 2

Ingredients

  • 1/2 cup Greek yogurt
  • 1/2 cup milk or nondairy milk of your choice (I use unsweetened coconut milk)
  • 1 banana
  • 4 Tablespoons rolled oats (uncooked)
  • 2 Tablespoons molasses
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 pinch allspice
  • 1 cup ice

Directions

  1. Add all of the ingredients, except the ice, to your blender. Cover and blend on high for 15-20 seconds, or until very smooth.
  2. Add the ice. Cover and blend on high for another 20-30 seconds, using the tamper to press the ice down into the blades.
  3. Pour into two glasses and serve immediately.

Recipe Notes

Click here for nutrition information

2 reviews
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I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

Gingerbread Smoothies

Comments

  1. Is it still acceptable to drink and eat gingerbread things in April? I have so much molasses leftover from my holiday baking and this smoothie looks like the perfect way to use it up!

    Reply

    • I use old fashioned since it’s what I keep around, but instant will work too. Just don’t use steel cut! 🙂

      Reply

  14. I love the flavor of gingerbread and could enjoy it year-round. Although I really hate to give up cookies for breakfast, I think I could really get on board with a gingerbread smoothie!

    Reply

  18. I think smoothies are a great way to curb the sweet tooth! Sugar is one of my weaknesses (though in moderation I am totally fine with it, however, I like to go overboard…) I love that Christmas is still alive in this gingerbread smoothie 🙂

    Reply

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