Cinnamon Roll Smoothie Bowl
A nourishing cinnamon roll-inspired smoothie bowl with warm spices and natural sweetness, topped with yogurt and granola for a cozy, healthy breakfast treat.
Equipment
- 1 blender
- 1 bowl for serving
- 1 Spoon for swirling and serving
Ingredients
- 2 large frozen bananas
- ½ cup Greek yogurt plus extra for topping
- 1 tablespoon almond butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 –2 teaspoons maple syrup or 1 pitted Medjool date
- ¼ cup unsweetened almond milk or any milk
- Optional: 1 tablespoon cream cheese for the swirl
- Toppings: crushed graham crackers chopped dates, granola, or extra cinnamon
Instructions
- Allow frozen bananas to sit at room temperature for 2–3 minutes if blender isn't high-speed.
- Add bananas, Greek yogurt, almond butter, ground cinnamon, vanilla extract, and maple syrup or date to the blender.
- Start blending and gradually add almond milk until mixture is thick, smooth, and scoopable. Scrape sides as needed.
- Taste and adjust sweetness or spice by adding more maple syrup or cinnamon if desired.
- Spoon smoothie into a bowl and smooth the top to create a shallow spiral pattern using the back of a spoon.
- In a small bowl, mix a spoonful of Greek yogurt with maple syrup or softened cream cheese and swirl on top using a spoon or piping bag.
- Add preferred toppings such as crushed graham crackers, chopped dates, granola, cinnamon, or maple syrup drizzle.
- Serve immediately for a soft texture or refrigerate 5–10 minutes for a firmer consistency.
Notes
- Double the recipe and freeze extra portions for later use.
- Allow frozen smoothie to sit 10–15 minutes at room temperature before serving if frozen.
- Use cream cheese instead of yogurt for a richer swirl.
- Medjool date adds natural caramel sweetness.