Save A vibrant, nourishing smoothie bowl combining the cozy flavors of gingerbread cookies with the antioxidant goodness of matcha—perfect for a festive breakfast treat.
I enjoy starting my mornings with this smoothie bowl because it feels indulgent yet wholesome, and the flavors remind me of the holiday season.
Ingredients
- Smoothie Base: 2 frozen bananas, sliced, 1 cup unsweetened almond milk (or milk of choice), 1/2 cup rolled oats (gluten-free if needed), 1 tablespoon almond butter, 1 teaspoon matcha powder, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon vanilla extract, 1 tablespoon maple syrup (optional, adjust to taste)
- Toppings: 1/4 cup granola (gluten-free if needed), 1 tablespoon chopped candied ginger, 1 tablespoon mini gingerbread cookies or cookie crumbles, 2 teaspoons chia seeds, fresh fruit (e.g., sliced banana, berries), sprinkle of ground cinnamon
Instructions
- Step 1:
- Add the frozen bananas, almond milk, oats, almond butter, matcha powder, ginger, cinnamon, nutmeg, cloves, vanilla extract, and maple syrup to a high-speed blender.
- Step 2:
- Blend until smooth and creamy. If needed, add a splash more almond milk to reach your desired consistency.
- Step 3:
- Pour the smoothie into two bowls.
- Step 4:
- Arrange granola, candied ginger, gingerbread cookie crumbles, chia seeds, and fresh fruit on top.
- Step 5:
- Finish with a light sprinkle of ground cinnamon. Serve immediately.
Save This recipe always brings a smile to my family's faces, especially when we enjoy it together during holiday mornings.
Notes
For extra protein add a scoop of vanilla or unflavored protein powder. Swap almond butter with peanut or cashew butter if desired. Make it vegan by ensuring all toppings and granola are plant-based.
Required Tools
High-speed blender, measuring cups and spoons, serving bowls, knife and cutting board for toppings.
Allergen Information
Contains nuts (almond butter, almond milk); substitute with seed butter and oat or soy milk if nut-free is required. Contains oats; use certified gluten-free oats if required. Contains possible gluten in granola and cookie toppings—choose gluten-free versions as necessary. Always check ingredient labels for allergens.
Save This Gingerbread Cookie Matcha Breakfast Smoothie Bowl is a delightful way to start your day with festive flavors and wholesome ingredients.
Recipe Questions & Answers
- → Can I make this bowl vegan and gluten-free?
Yes, use plant-based granola and ensure your oats and toppings are certified gluten-free to keep it vegan and gluten-free.
- → What can I substitute for almond butter?
Peanut or cashew butter work well as alternatives without altering the flavor too much.
- → How do the spices affect the flavor?
The ginger, cinnamon, nutmeg, and cloves create a warm, cozy profile reminiscent of gingerbread, balanced by the earthy matcha notes.
- → Can I add protein to this bowl?
Adding a scoop of vanilla or unflavored protein powder to the smoothie base boosts protein content without changing the taste significantly.
- → What is the best way to adjust the sweetness?
Maple syrup is optional and can be adjusted to taste, or omitted for a less sweet version.