Take overnight oats to a whole new level of deliciousness with this thick and creamy Snickerdoodle Overnight Oatmeal Smoothie. Creamy and comforting, it’s got that stick-to-your-ribs feeling of a bowl of oats that’ll keep you satisfied for hours. Vegan, gluten-free, and packed with plant-based protein and fiber, this smoothie makes a perfect healthy and easy breakfast or snack!
Cookie dough for breakfast!! Kind of.
You can’t exactly scoop it up, plop it on a baking sheet, and bake yourself up a batch of cookies, but you can pour it in a glass (or jar, or bowl), grab a straw, and have a perfectly healthy and delicious breakfast or snack.
Which is to say that it’s basically a smoothie.
That tastes like [snickerdoodle] cookie dough.
With the texture of melted ice cream…
But “cookie dough for breakfast” is a way better opening line, no? 😉
Ok! So. This smoothie is basically a blended up bowl of oatmeal, which might sound a little strange if you’ve never tried putting oats in your smoothies before, but sounds perfectly routine if you have. Like… I can’t do non-oatmeal smoothies anymore. They just don’t feel substantial enough, and I always find myself missing the creamy doughiness that makes the oatmeal ones feel so comforting and dessert-y; aka perfect for this time of the year.
And even more perfect when they’re rocking that cinnamon sugar snickerdoodleness…
Can we please make that a word? Along with snickerdoodling, snickerdoodled, and snickerdoodlable? My spellcheck is going a little crazy right now, but I couldn’t pass up an opportunity to sneak some extra snickerdoodles in there. Best.word.ever.
Anyways! Oats. In smoothies. YES! Because not only do they work wonders on the creaminess front – they add a little bit of extra fibre and protein to help keep you fuller longer. There’s nothing worse than finishing a meal or snack only to start feeling peckish again 30 minutes later, but I promise you won’t have that issue with this gem.
It’s gluten-free, vegan, naturally sweetened and you could easily make it nut-free by subbing the nut butter for a seed/soy nut butter, and the almond milk for another non-dairy alternative like soy or rice. No matter which way you spin it, I have a feeling that you’re going to love the thick and creamy texture. I wasn’t kidding about the melted ice cream bit.
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- The night before, add all the ingredients*** to the bowl of your blender and give them a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight.
- The next morning, blend until a smooth and creamy consistency is reached, adding more milk if smoothie is too thick. Transfer back to a bowl or glass, add desired toppings, and enjoy!
* Cook time refers to chilling time. ** Be sure to use certified gluten-free oats if you need this to be gluten-free. You can also reduce the oats to 1/4 cup (20 g) and add a scoop of your favourite protein powder. *** If your dates are a little on the drier side or you don[t have a high-speed blender, leave them out and let them sit in water until you’re ready to blend. Make sure to drain the water before you add them to the rest of the ingredients.
Keywords: breakfast, dairy-free, gluten-free, healthy, oats, recipe, smoothie, snack, snickerdoodle, vegan
Looking for more oatmeal smoothie recipes? Try one of these!
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