Let Me Tell You About This Smoothie I Can’t Stop Making
Alright, if there’s one thing my mum and I agree on (besides how cold it gets in the morning), it’s that snickerdoodles make life better. The other day, I wanted something kind of cookie-ish but fuss-free for breakfast. Not cookies, not oatmeal—something in-between, you know? So I started chucking things in the blender (half-asleep, let’s be honest) and—whoops—the results basically tasted like a snickerdoodle chucked into a milkshake, but not as heavy. My sister stole the first glass, and my partner won’t stop hinting for more, so I think it’s a hit. Even the dog looked interested; he didn’t get any though.
Why You’ll Fall for This Too
I make this whenever I need something sweet-ish in minutes but don’t want the sugar crash later—or dishes. My family goes mad for it because the chocolatey crunch from the cacao nibs feels like a cheat (they’re always digging around for the biggest bits). I used to think smoothies never filled me up, but honestly, this one keeps me going well into lunchtime. Oh, and there are days when I’m out of bananas; those days the smoothie’s a bit less thick but still good. One more thing, if you’re one of those folks who tries every new protein powder—yeah, this is the recipe for testing out all the funky flavors too (just maybe not that weird bubblegum one, trust me, learned that the hard way).
Here’s What You’ll Need (and a Few Swaps)
- 3/4 cup unsweetened almond milk (sometimes I use oat milk if that’s what’s open—it’s lovely too, just slightly sweeter)
- 1 cup ice (I don’t measure, just lob in a mugful—life’s too short for exactness here)
- 1/2 frozen banana (if you’ve only got a regular banana, toss in extra ice instead; it’ll do in a pinch)
- 1 tbsp almond butter (I sometimes sneak in peanut butter—grandma used to swear by it)
- 1 tsp cinnamon (if you’re heavy-handed like me, a bit extra never hurts. Don’t use that ancient jar with a faded label, though…)
- 1 scoop vanilla protein (any brand, I’m not fussy, but watch out for those that taste like scented candles)
- 1 tbsp ground flaxseed (you could use chia seeds, but be prepared for a gummier texture—been there)
- 1/2 tsp vanilla extract or vanilla bean powder (extract is all I ever have, honestly)
- 2 tbsp cacao nibs, plus a bit more for topping (if you’re all out, dash of dark choc chips works—they just melt a bit more)
How I Actually Throw This Together
- Into the blender goes the almond milk, ice, banana, almond butter, cinnamon, protein powder, flaxseed, vanilla, and finally, the cacao nibs. Don’t bother with any fancy order—just get it all in there. (Sometimes the protein powder gets stuck on the sides, I scrape it down after a quick blitz.)
- Blend until everything’s all smoothed out. Honestly, it’ll look a bit grim before it gets to that creamy, pale beige color that tells you it’s ready. If it’s too thick (which happens if I get overzealous with the ice), I just add a splash more almond milk. This is usually where I take a quick taste—it’s my kitchen, I make the rules.
- Pour into a big glass or bowl and, here’s the clincher, scatter more cacao nibs right on top. They float and get all crunchie. Grab a long spoon, honestly, you’ll want one for the last dregs at the bottom. If you want to go rogue, throw in a few frozen berries—just don’t expect it to taste like cookies anymore.
Notes from Many, Many Attempts
- If your banana isn’t ripe or sweet, the smoothie will taste a bit…off. I tried it once and ended up stirring in maple syrup at the end, so just go for the brown-spotty bananas.
- I sometimes prep freezer bags with the banana and dry stuff, then I can just dump and blend; laziness or genius? I say both.
- Actually, cacao nibs on top are not optional for me anymore, but hey, you do you.
Some Odd Things I’ve Tried
- Swapped almond butter for tahini; not bad, kind of earthy? My friend hated it though (sorry, Jess).
- Added a shot of espresso—now it’s like a grown-up breakfast shake AND I didn’t nap before noon. Highly recommend.
- Used chocolate-flavored protein powder once: made it taste like a cinnamon brownie rather than a snickerdoodle—so, not quite what I wanted, but not a disaster, either.
Stuff You Probably Already Have (But If Not, Here’s What I Do)
- Blender: Mine’s ancient and loud as a tractor. A smoothie maker works, and once I used an immersion blender in a tall mug though it splashed everywhere. On second thought, use a tall container if you’re going that route.
- Measuring cups: Sometimes I use a tea mug; yes, I live dangerously.
Will It Keep?
Technically, you could keep this in the fridge for a day—but in my house, it’s gone before I’ve rinsed the blender. If you have leftovers, just give it a quick stir or shake before drinking—ice melts and separates a bit, but the flavors stick around.
How I Serve Mine (Don’t Judge)
Sometimes I pour it into a bowl and top with the aforementioned cacao nibs, a bit of granola, or even a few slices of strawberry if I’m feeling extra. On cold days, I drink it straight from a soup mug (looks silly but feels sort of comforting). My nephew insists on sticking a fancy paper straw in his—it’s a whole thing.
Pro Tips (Learned the Hard Way)
- Don’t try to blend hot coffee with ice in a sealed blender. Just—don’t. You’ll only try this once. Let it cool or use cold brew for the espresso twist.
- If the mix isn’t cold enough, add ice. If it’s too cold, stick it in the microwave for literally five seconds, but careful, I melted a blender jug once (don’t be me).
- Protein clumps? Add the powder after the liquid, not before. Saves time scraping.
Questions I Actually Get About This Smoothie
- Do I really need frozen banana? Honestly, it makes it creamier and colder, but room temp is fine if you up the ice. Or, maybe try frozen cauliflower (sounds weird but trust me, you barely taste it—for the truly adventurous).
- Can I skip the protein powder?If you don’t have it, just add a splash more vanilla and maybe a pinch of extra almond butter—consistency will change a little, but flavor stays happy.
- My smoothie’s too thick/thin. How do I fix it?For too-thin, throw in more ice or a few extra banana chunks. Too-thick? More almond milk. I’ve done both, often.
- Is this sweet enough for kids?Probably! Depends on their sweet tooth, and how ripe your banana is. You can add a touch of maple syrup if the banana’s letting you down.
- Can I meal-prep this?I’d say prep the dry and frozen stuff in a bag, blend with your milk in the morning. Not proper meal-prep, but makes my life easier at 6AM.
Give it a whirl and let me know if you fall for it as much as I have. Seriously, cookie for breakfast—what could be better? Oh, and if you figure out a way to make the dog-friendly version, let me know; Biscuit’s been giving me the stink eye ever since!
Ingredients
- 3/4 cup unsweetened almond milk
- 1 cup ice
- 1/2 frozen banana
- 1 tbsp almond butter
- 1 tsp cinnamon
- 1 scoop vanilla protein
- 1 tbsp ground flaxseed
- 1/2 tsp vanilla extract or vanilla bean powder
- 2 tbsp cacao nibs, (plus more to sprinkle on top after)
Instructions
-
1Into the blender goes the almond milk, ice, banana, almond butter, cinnamon, protein powder, flaxseed, vanilla, and finally, the cacao nibs. Don’t bother with any fancy order—just get it all in there. (Sometimes the protein powder gets stuck on the sides, I scrape it down after a quick blitz.)
-
2Blend until everything’s all smoothed out. Honestly, it’ll look a bit grim before it gets to that creamy, pale beige color that tells you it’s ready. If it’s too thick (which happens if I get overzealous with the ice), I just add a splash more almond milk. This is usually where I take a quick taste—it’s my kitchen, I make the rules.
-
3Pour into a big glass or bowl and, here’s the clincher, scatter more cacao nibs right on top. They float and get all crunchie. Grab a long spoon, honestly, you’ll want one for the last dregs at the bottom. If you want to go rogue, throw in a few frozen berries—just don’t expect it to taste like cookies anymore.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
20gg
Fat:
14gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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