Oatmeal Cookie Smoothie Bowl
This oatmeal cookie smoothie bowl is everything you love about oatmeal cookies but in smoothie form!
Serving Size 1
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
Adjust the thickness to your preference. Smoothie bowls are generally thicker than smoothies because you garnish them and eat them with a spoon instead of drinking with a straw.
To make it a thinner drinkable smoothie, add more liquid, skip the garnishes, and pour into a glass.
To make a thicker smoothie bowl, don’t add all of the liquid or add more frozen fruit and blend as needed.
