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When you’re craving the festive holiday flavors of gingerbread, but don’t want to fuss with baking, whip up this easy Oat Milk Gingerbread Smoothie. It’s creamy, sweet, full of flavor, and so tasty! Like Christmas in a glass! Vegan and gluten-free.
Just as we eat soup all year, even in the summer months, we also drink smoothies all year, even the winter! This Oat Milk Gingerbread Smoothie is the perfect seasonal sip to get us through the colder months.
Enjoy this smoothie for breakfast, snack, or even dessert. Pour it into an insulated tumbler and take it on-the-go.
Ingredients you need
Ingredient notes and substitutions
Milk ~ Oat milk is creamy, mild and delicious. It’s great for smoothies! As an alternative, you can use unsweetened, plain almond milk, cashew milk, soy milk, etc. A vanilla flavored non-dairy milk variety would also be tasty.
Oats ~ Oats are great in smoothies as a thickener. They also lend a subtle sweetness and are full of healthy fiber.
In this vegan gingerbread smoothie, the oats help to create the classic cookie flavor.
Be sure to look for certified gluten-free oats if you are gluten-free as oats are often processed on shared equipment with wheat.
Seeds ~ Chia seeds are high in heart-healthy omega-3 fatty acids, fiber, protein and fiber. [source]
Not only are they considered a superfood, but they also help to thicken this oat milk smoothie.
Spices ~ Cinnamon and ginger are classic gingerbread spices. You can also add a pinch of nutmeg, allspice, and/or cloves, if you like.
Fresh ginger is great if you’ve got it, but powdered ginger works just as well.
Molasses ~ Molasses is a key ingredient in gingerbread flavor. It’s thick and sticky and has notes of both sweet and bitter.
Blackstrap molasses boasts a nutrient-rich profile, including iron, calcium, potassium, magnesium, anti-oxidants and more. [source]
It’s quite a strong flavor on it’s own, but perfectly balanced when added to baked goods like my Vegan Gingerbread Cake and Chocolate Molasses Cookies, or drizzled into my easy Homemade Healthy Cookie Butter and this quick Gingerbread Smoothie!
If you prefer, you can use light molasses or dark (robust) molasses, both of which are not quite as strong as blackstrap molasses, but still provide plenty of festive gingerbread vibes! If this is what you have on hand, you may want to add up to 2 tablespoons.
Sweetener ~ A little pure maple syrup helps to balance the bitter notes of the molasses and complements the cinnamon, ginger, and oat flavors perfectly.
If you prefer to use more natural sweeteners, you can throw in a banana or 2 to 3 pitted dates for sweetness instead.
Extras ~ Feel free to add a teaspoon of pure vanilla extract or a tablespoon of vanilla protein powder. If you add protein powder, reduce the amount of oats by 1 to 2 tablespoons and adjust the amount of liquid as necessary.
This would also be great with a couple of teaspoons of instant coffee or espresso, like an iced gingerbread latte! If you like that idea, you’ll love my Pumpkin Spice Iced Latte!
How to make the recipe
For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.
Add all the ingredients to a high-speed blender.
Blend until smooth.
Storage
This gingerbread smoothie is best when enjoyed immediately. It will continue to thicken as it sits as the chia seeds absorb more of the liquid.
Fridge: If you do have some leftover, store it in an air-tight container, like a mason jar, in the fridge for 1 day.
Freezer: You could also freeze smoothie in ice cube trays. Toss the frozen cubes into the blender when ready to sip. Blend until creamy, adding extra liquid as necessasry.
Pro tips and tricks
~ Blackstrap molasses is a strong flavor. If you aren’t sure you will love it, start with just 1 tablespoon and add more to taste. You can also use light or dark (sometimes called robust) molasses instead of blackstrap.
~ Adjust the cinnamon and ginger to taste, as well.
~ Substitute 1 banana or 2 to 3 pitted dates in place of the pure maple syrup, if you prefer.
~ For an added protein boost, add a scoop of vegan protein powder if you like. Reduce the amount of oats if you do this.
~ If your smoothie is too thick, add additional milk.
~ If your smoothie is too thin, add another teaspoon or two of chia seeds.
~ For a warm, cozy drink, skip the ice and pour the blended smoothie into a saucepan and gently heat over medium-low heat.
FAQs
No. There are a few different varieties of molasses. The lighter the molasses, the sweeter it will be. Blackstrap molasses contains the most nutrients, including iron, calcium, and more. It also has the strongest flavor and can be slightly bitter. Blackstrap molasses is best used in recipes with other ingredients to balance the flavors rather than on it’s own.
Yes! If you have fresh ginger available, feel free to use that. Make sure to peel off the skin and discard it. Then chop or grate the ginger before adding it to the blender.
Sure! To turn this frothy gingerbread smoothie into a cozy, warm sip, simply omit the ice, blend, and pour into a saucepan on the stove. Gently heat the mixture over medium-low until warm. Pour it into your favorite mug. Bliss.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Oat Milk Gingerbread Smoothie
Recommended Equipment
Ingredients
- 2 cups oat milk or non-dairy milk of choice
- 1 cup old-fashioned rolled oats
- 1 tablespoon chia seeds
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoon(s) blackstrap molasses
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup ice cubes
Instructions
- Place all the ingredients in a high-speed blender.
- Blend until smooth.
- Taste and adjust flavoring to your liking, adding more molasses, maple syrup, cinnamon, or ginger, as needed.
- If needed, add more milk to make a thinner smoothie or more oats or chia seeds to make a thicker smoothie.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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