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Cinnamon Roll Smoothie - A Cozy, Creamy Breakfast Treat

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 frozen ripe banana (sliced before freezing for easier blending)
  • 3/4 cup milk of choice (almond, oat, dairy, or cashew)
  • 1/2 cup plain Greek yogurt (or a thick dairy-free yogurt)
  • 1/4 cup rolled oats (quick oats work too)
  • 1 tablespoon almond butter (or cashew butter for a more “frosting-like” vibe)
  • 1–1.5 tablespoons maple syrup or honey (adjust to taste)
  • 1 teaspoon ground cinnamon (plus a pinch more for garnish)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of fine sea salt (don’t skip—this makes the flavors pop)
  • Optional add-ins: 1–2 teaspoons chia seeds or ground flax, a few ice cubes for a thicker texture, a scoop of vanilla protein powder, or a dollop of cream cheese for a “frosting” note
  • Optional toppings: whipped cream or coconut whip, a light drizzle of maple syrup, crushed pecans, or a dusting of cinnamon

Method
 

  1. Prep your banana: If you haven’t already, peel, slice, and freeze a ripe banana. Frozen fruit is key for a thick, milkshake-like texture.
  2. Layer the blender: Add milk first, then yogurt, oats, almond butter, maple syrup, cinnamon, vanilla, salt, and the frozen banana on top. This order helps the blades catch easily.
  3. Blend until smooth: Start on low, then move to high for 30–45 seconds. If it’s too thick, add a splash of milk. If it’s too thin, add a few ice cubes or a bit more frozen banana.
  4. Taste and adjust: Add more cinnamon for warmth, a touch more maple for sweetness, or a tiny pinch more salt to sharpen the flavors.
  5. Serve: Pour into a chilled glass. Garnish with a swirl of whipped cream, a dusting of cinnamon, and a few crushed pecans if you want the full “bakery” feel.