This smoothie truly tastes like an apple pie and gingerbread cookie had a baby, especially when topped with granola! It’s loaded with healthy fats, fiber, and protein to keep you energized and satiated. Blackstrap molasses adds an earthy gingerbread-like flavor and a dose of trace minerals, like iron and calcium. 

Ingredient highlight

Apples! Does an apple a day really keep the doctor away? If only it were that simple…but these crisp, juicy, fall fruits are a good source of fiber, vitamin C, and potassium. It contains soluble fiber, which is important for gut health and cholesterol levels. Most of the fiber is found in the skin, so don’t peel it off.

Servings 2
Prep Time 5 minutes


  • 1 cup water
  • 1 apple, cored, quartered
  • ½ cup plain whole milk Greek yogurt
  • ¼ cup rolled oats
  • ¼ cup raw walnuts
  • 2 tbsp almond butter
  • 1 tbsp blackstrap molasses
  • 1- inch knob ginger
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • ¼ tsp kosher salt

Topping/mix-in ideas:


  • In a high-speed blender, add all smoothie ingredients. Blend on high until totally smooth. If the smoothie is too thick, add a bit more water to thin it out.

Items you can prep ahead (optional)

  • Make the smoothie.


  • To make vegan, use a vegan yogurt or skip the yogurt and add an extra tablespoon or nut butter and squeeze of lemon juice (about 1 teaspoon).
  • To make nut-free, substitute walnuts with hemp seeds and almond butter with tahini or sunflower butter. 
  • Easily replace the almond butter with an extra 2 tablespoons of walnuts.
  • Easily sub pear for apple. To make this with berries, use 1 cup of frozen or fresh berries. 
  • Not into molasses? Use maple syrup or honey instead or skip it.


  • Store leftovers in an airtight container in the fridge for up to 3 days.

Leftovers + Repurposing:

  • This smoothie does thicken up in the fridge, so feel free to thin it out by stirring in some water or just eat it as a smoothie bowl with lots of toppings.

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