Gingerbread Smoothie
Here’s a Vegan & Dairy-Free Gingerbread Smoothie recipe that is full of seasonal flavors like molasses, cinnamon, and ginger. Serve this blended drink for an easy breakfast or dessert.
Even though it’s served cold, this Gingerbread Smoothie channels the warming flavors from a fresh batch of gingerbread cookies. It’s a healthy breakfast smoothie or snack smoothie that tastes great even during wintertime.
Why You Need This Recipe
- As written, this recipe is dairy-free, gluten-free, vegan, vegetarian, and paleo. This means that it’s appropriate for all types of dietary needs.
- Serve it at anytime of year when you’re craving spices like cinnamon and ginger.
- Feel free to add a scoop of protein powder to make this a full meal instead of just a holiday treat.
Key Ingredients
Bananas offer up potassium and vitamins, and they make for a super creamy smoothie when used frozen.
Molasses adds sweetness and also a ton of nutrients. This flavor really combines well with the spices to give the gingerbread taste. I recommend blackstrap molasses which is a great source of plant-based iron. This natural sweetener is perfect during the holiday season.
Chia seeds bring fiber to the smoothie and help thicken it up.
Milk is the basis for this drink. I used unsweetened almond milk. You can choose any variety of plant-based options including oat milk, coconut milk, or whatever type of milk you like. If you aren’t vegan or dairy-free, feel free to use regular milk.
Vanilla wafers are great for topping this holiday smoothie. Be sure to use gluten-free or vegan wafer cookies if you need to. Ginger cookies would also be great!
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Combine your plant milk, frozen banana, chia seeds, blackstrap molasses, cinnamon, ginger, and allspice in the base of a high-speed blender like a Vitamix.
Be sure to check out my tutorials on the best way to freeze bananas.
Step Two
Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
Step Three
Once you’ve blended your gingerbread smoothie, then you can serve it right out of the blender.
I hope you love this healthy Gingerbread Smoothie as much as I do! It has classic gingerbread flavor and is a great way to start the day.
Recipe Tips & Substitutions
- You can easily double or triple this recipe depending on how many servings you want.
- Feel free to add 1/2 cup of frozen cauliflower rice if you want even more nutrition (see how to steam and freeze cauliflower for smoothies).
- Be sure to use Blackstrap Molasses which is very high nutritious. If you don’t have it, you can use maple syrup instead.
- Use a Vitamix to ensure that the smoothie gets very creamy and fully blended.
- Top the smoothie with some dairy-free coconut whipped cream or dairy-free marshmallows.
Recipe FAQs
You can leave it out. It is not absolutely necessary.
Yes, you can! It may not be as smooth, but it will still be delicious.
Yes, you can use regular dairy milk to make this recipe.
More Healthy Smoothie Recipes You Might Like
- Anti-Cancer Green Breakfast Smoothie
- Peanut Butter Cauliflower Smoothie
- Mango Peach Smoothie
- Orange Banana Smoothie
- Pineapple Orange Smoothie
- Vegan Strawberry Cheesecake Smoothie
Or, check out my entire list of healthy smoothies, all made with no dairy!
Don’t Miss These Smoothie Resources
Gingerbread Smoothie
Here’s a Vegan & Dairy-Free Gingerbread Smoothie recipe that is full of seasonal flavors like molasses, cinnamon, and ginger. Serve this blended drink for an easy breakfast or dessert. You only need six ingredients!
- Total Time: 7 minutes
- Yield: 2 1x
Ingredients
- 1 1/2 cups unsweetened plant milk (I like coconut beverage, oat milk, or almond milk)
- 2 frozen bananas, broken into chunks (see my guide on how to freeze bananas for smoothies)
- 2 tablespoons chia seeds
- 1 tablespoon blackstrap molasses
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- Vanilla wafer cookies, crushed (optional, for topping)
- Coconut whipped cream (optional, for topping)
Instructions
- Combine your plant milk, frozen banana, molasses, cinnamon, ginger, and allspice in the base of a high-speed blender.
- Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
- Serve your smoothie immediately, or store it in a covered container in the refrigerator for up to 48 hours.
- Feel free to top your smoothie with crushed wafer cookies and/or whipped cream.
Equipment
Buy Now → Notes
- You can use whatever type of milk you like for this recipe. I recommend unsweetened coconut beverage, oat milk, or almond milk. If you aren’t vegan or dairy-free, you can use regular milk.
- Feel free to add a scoop of unsweetened protein powder to this smoothie if you want to increase the protein content.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Smoothie
- Method: Blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 231
- Sugar: 22.3 g
- Sodium: 146.9 mg
- Fat: 6.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 42 g
- Fiber: 7.8 g
- Protein: 4.7 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Would it be possible to double the cauliflower and not use banana? Banana increase my blood glucose too much.
I would really have to test the recipe to know for sure. Can you do any kind of fruit, such as frozen mango?
I will be making this again and again. It’s sooooo good!