Gingerbread Breakfast Smoothie

Gingerbread Breakfast Smoothie

Prep Time

10 minutes

Serves

1 serving(s)

Calories: 305

Fat: 11.8g

Protein: 8.3g

Carbs: 38.9g

Prep Time

10 minutes

Serves

1 serving(s)

Calories: 305

Fat: 11.8g

Protein: 8.3g

Carbs: 38.9g

Ingredients

1 cup unsweetened vanilla almond milk (but any other would do)

1 Tbsp almond butter

1 – 2 Tbsp. unsulphured blackstrap molasses

1/3 cup rolled oats

1/2 tsp ground cinnamon

1/2 tsp ground ginger

½ tsp. vanilla extract

pinch of salt (optional, but recommended)

Directions

The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. This step isn’t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.

When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.

Transfer the smoothie to a small saucepan set over medium heat and bring to a simmer or boil, depending on how hot you want it. If the smoothie is too thick, add an extra splash of almond milk until desired consistency is reached.

When your smoothie reaches your preferred temperature, transfer it to a heat-safe glass, garnish with toppings of choice, and enjoy!

Ingredients

1 cup unsweetened vanilla almond milk (but any other would do)

1 Tbsp almond butter

1 – 2 Tbsp. unsulphured blackstrap molasses

1/3 cup rolled oats

1/2 tsp ground cinnamon

1/2 tsp ground ginger

½ tsp. vanilla extract

pinch of salt (optional, but recommended)

Directions

The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. This step isn’t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.

When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.

Transfer the smoothie to a small saucepan set over medium heat and bring to a simmer or boil, depending on how hot you want it. If the smoothie is too thick, add an extra splash of almond milk until desired consistency is reached.

When your smoothie reaches your preferred temperature, transfer it to a heat-safe glass, garnish with toppings of choice, and enjoy!

Source: https://www.runningwithspoons.com/warm-and-creamy-gingerbread-breakfast-smoothie/