Oatmeal Cookie Smoothie Bowl
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Start your day with the cozy flavors of an oatmeal cookie in a creamy, satisfying smoothie bowl. This vegan smoothie bowl recipe combines simple, wholesome ingredients like frozen bananas, peanut butter, and oats, making it both indulgent and nutritious. The toasted oat topping takes it to the next level of deliciousness!
This oatmeal cookie smoothie bowl hits all the right notes for taste, texture, and wholesome ingredients.
It’s sweetened naturally with frozen bananas and Medjool dates. The oats and flaxseed add fiber, while peanut butter brings richness and protein, making this a balanced, filling option for any time of day.
The toasted oat topping is the game-changer here—adding a nutty crunch that contrasts perfectly with the creamy base, and the whole thing reminds me of an oatmeal cookie.
It’s also customizable. You can adjust the sweetness, switch up the toppings, or even make it nut-free depending on your preferences.
Plus, it’s made from scratch in just minutes, with ingredients you likely already have on hand.
If you love smoothie bowls try this banana tahini smoothie bowl next!
Ingredients
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
Smoothie Bowl Ingredients
- Bananas: The base of the smoothie bowl, frozen bananas provide a creamy, ice-cream-like texture and natural sweetness.
- Oats: Rolled oats add thickness and a mild nuttiness to the smoothie while making it more filling.
- Oat milk: A creamy, plant-based milk.
- Medjool dates: For a caramel-like sweetness and a similar effect to raisins in oatmeal raisin cookies.
- Peanut butter: For a rich, nutty flavor that pairs well with oats and bananas.
- Ground flaxseed: Packed with fiber and healthy fats, flaxseed also helps thicken the smoothie.
- Vanilla extract: Brings out the sweetness of the other ingredients while enhancing the cookie-like flavor.
- Cinnamon: A key spice that delivers warmth and the signature oatmeal cookie taste.
Topping Ingredients:
- Toasted oats: Lightly toast large flake oats in plant-based butter and sweeten with maple syrup. These crunchy oats are the perfect topping for texture and flavor.
- Medjool date: Adds chewy sweetness to the topping.
- Melted peanut butter: Drizzled on top, it adds richness and ties all the flavors together.
Substitutions
To flash-freeze bananas, slice them and lay them in a single layer on a parchment-lined baking sheet. Place in the freezer for 2 hours. Transfer frozen banana slices to a container with a lid or a zip-top bag and freeze. Use within 2 months.
Instructions
Prep Tips
First, make the toasted oat topping so it can cool.
- Heat a skillet over medium heat.
- Melt the butter and add the oats, toasting while stirring for 4-5 minutes.
- Add the maple syrup, cinnamon, nutmeg, and salt. Heat through, stirring, for about a minute.
- Transfer to a bowl or plate and allow to cool to room temperature.
- Add the oats and date to the blender and blend for about 60 seconds to blitz the oats and chop the date.
- Add the rest of the ingredients and blend for about 60 seconds or until smooth and fully blended. Pause to scrape the sides down as needed. Add extra liquid only a tablespoon at a time if needed to help with blending.
Pour the smoothie mixture into a bowl and top with a tablespoon of the cooled oats. Add a chopped date and swirl of melted peanut butter if you want to garnish it more, or just serve.
Tips for Making Smoothie Bowls
What to serve with an oatmeal Cookie Smoothie Bowl
The simple oat topping adds great texture to the smoothie bowl. You can also add fresh fruit like bananas. Try this easy 15-minute Skillet Granola with Coconut for another crunchy topping idea!
Storage
It’s best to make smoothie bowls as needed, they will melt when kept in the fridge. The oat toppings can be made in advance and stored at room temperature for a few weeks.
More Smoothie Bowl Recipes
Frequently asked questions
Yes! To make this smoothie bowl nut-free try tahini, pumpkin seed butter, or sunflower seed butter in place of the peanut butter, or skip it altogether.
Oatmeal Cookie Smoothie Bowl
Equipment
Ingredients
For the Smoothie Bowl
- 2 bananas - sliced and frozen
- 1/4 cups oats
- 1/4 cup oat milk
- 1 Medjool dates - pitted
- 1 tablespoon peanut butter
- 1 tablespoon ground flaxseed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
For the Toasted Oats:
- 1 tablespoon butter - plant-based
- 1/4 cup large flake oats
- 1 tablespoon maple syrup
- 1/8 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch salt
Topping
- 1 medjool date - chopped, optional
- 2 teaspoons peanut butter - melted, optional
Instructions
For the Toasted Oats
- Heat a small skillet over medium heat. Melt the butter and add the oats. Toast for 4-5 minutes. Add the cinnamon, nutmeg, salt, and maple syrup and heat through, for about a minute. Remove from the heat and transfer to a small bowl to cool.
For the Smoothie Bowl
- Add all smoothie ingredients to a blender and mix. This takes about 60 seconds in my Ninja blender. Pause and scrape the sides down as needed. Add additional oat milk, a tablespoon at a time, only if needed to blend.
To Serve
- Pour the smoothie mix into a bowl. Top with a tablespoon of the toasted oats, a chopped date, and 2 teaspoons of melted peanut butter. Serve.
Video
Notes
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