I love me some cinnamon. Its scent immediately makes it feel like it’s fall and cues me that it’s time to start preparing for Thanksgiving and the winter holidays. I knew that cinnamon had plenty of health benefits, including reducing inflammation and supplying anti-oxidants...I didn’t realize when ingested it can also help treat dry eyes and conjunctivitis. And some believe it naturally boosts concentration and memory, while reducing fatigue in kids.
While I love cinnamon rolls, we try to keep weekday breakfasts healthy and make lots of smoothies on busy school mornings...this Banana Cinnamon Roll Smoothie recipe is always a hit and super easy to make.
For November, Fitz decided to embrace the fall feeling and chose a rich, light brown shade for our color of the month. We wanted a hue that was both universally flattering, for every skin tone, and neutral enough to be in your annual rotation. The name Cinnamon came easy, as it’s a spice that’s pretty universally adored and perfect for the fall and holiday season!
Banana Cinnamon Roll Smoothie Recipe
4-5 ice cubes
1 frozen banana broken into about 4 pieces
2 medjool dates pitted
1/4 cup old fashioned oats
1/2 tsp ground cinnamon
1 tsp chia seeds (optional: see notes)
1 tsp pure vanilla extract
1 cup milk of choice (I use almond)
1/2 cup Greek yogurt or non-dairy yogurt of choice
Add everything to the blender in the order listed and blend until smooth.
Optional add-ins: coffee, protein powder, collagen powder.
Calories: 221kcal | Carbohydrates: 42g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 184mg | Potassium: 499mg | Fiber: 6g | Sugar: 25g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 1mg