CINNAMON ROLL BREAKFAST SMOOTHIE
Cinnamon rolls are one of the breakfast favourites, but they do take time to make, and sometimes mornings can get hectic. This smoothie version is just as delicious and rich, but it takes a fragment of time to make, and if you opt for maple syrup, it is completely suitable for vegans. It could not be easier to make – just blend everything, and enjoy.
It really does taste like a cinnamon roll ice-cream, and it is all because it starts off with frozen ripe bananas, and the smooth vanilla yogurt. Because it has a thicker texture, serve it with a large straw, or even as a smoothie bowl, with some additional banana slices on top. Otherwise, feel free to add more milk if you like your smoothies on a thinner side.
Ingredients
250 grams frozen ripe bananas
120 grams dairy-free vanilla yogurt
50 grams old-fashioned oats
250 ml oat milk
1 teaspoon cinnamon
1 tablespoon caramel sauce or maple syrup
1 tablespoon raw honey
Preparation
Place the chopped bananas and the yogurt in a blender and let it run until completely smooth. Add in the oats, and let the blender run again until they are fully blended. Pour in the milk, honey, caramel sauce, and the cinnamon, and blend really well again.
Pour into two tall glasses and serve immediately, or place them in the refrigerator for 15 minutes, or in the freezer for 5-10 minutes, to chill the smoothie further, giving it more of an ice-cream texture. Yields 2 large servings.
By Tina Vesić
