Everything you love about gingerbread cookies transformed into a creamy, protein-packed Gingerbread Cookie Smoothie filled with ginger, molasses and cloves.
I felt a little guilty sharing my first gingerbread recipe of the season last week but now that November has arrived, I feel zero guilt! Bring on all things warm, spicy, sweet, and gingery!!
With the holidays quickly approaching, there will be no shortage of indulgences available at work gatherings, holiday parties, and happy hours downtown. I know my husband will be making another big batch of his famous chewy hermit bars any day now!
To help provide a little balance, I’m sharing a thick and creamy Gingerbread Cookie Smoothie that has everything you love about the traditional holiday treat, without the added fat and calories.
Made with protein-rich plain Greek yogurt, cinnamon, cloves, and a hint of dark molasses, this gingerbread cookie smoothie is the ideal healthy indulgence any time of day. The whole grains from the oats combined with the protein in the yogurt will keep you satisfied and (hopefully) not reaching for the cookie jar all afternoon.
Your straw is waiting.
Gingerbread Cookie Smoothie
- 1 banana
- 1 cup plain Greek yogurt
- 1/2 cup protein powder I use Bob’s Red Mill unsweetened
- 1/4 cup oats old fashioned or quick cooking
- 2 tablespoons molasses
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt
- several scoops ice – more or less to taste
- Place all ingredients in a high speed blender and puree until smooth. Add more ice until you’ve reached designed thickness.
Want even more? Check out my Smoothies board on Pinterest!