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Gingerbread Breakfast Smoothie

  • Author: Amanda @ Running with Spoons
  • Total Time: 10 mins
  • Yield: 1 serving 1x


  • 1 cup unsweetened vanilla almond milk
  • 1 Tbsp. nut/seed butter*
  • 12 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)


  1. 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.***
  2. When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.
  3. 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.
  4. When your smoothie reaches your preferred temperature, transfer it to a heat-safe glass, garnish with toppings of choice, and enjoy!


* I used almond butter because it has a sweet and mild taste, but feel free to use whichever nut/seed butter you prefer. ** start with 1 Tbsp. and add more to taste. *** if you have no time to let your oats soak, you can simply skip to step 2 and 3, but then transfer your warm smoothie back to your blender and blend until it becomes creamy.

  • Prep Time: 5 mins
  • Cook Time: 5 mins

Keywords: breakfast, gingerbread, gingerbread smoothie, gluten-free, health, molasses, recipe, smoothie, snack, vegan