Recipes // Beverages // Oatmeal Carrot Cookie Smoothie

Oatmeal Carrot Cookie Smoothie

Annette Ramke & Kendall Scott
Recipes reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.

This is a delicious smoothie that makes you feel like you’re having a dessert, but every- thing in it is super good for you! Rolled oats help you get in some energy-sustaining whole grains. Carrot offers vitamin A and C and because it’s a root veggie, it helps bring you some grounding energy (so drink it up when you’re feeling a little ditsy!). Banana sweetens and cinnamon and ginger are yummy cancer-fighting spices that complete this tasty treat. Enjoy as a mid-afternoon pick-me-up!

Makes 18 ounces


  • 1 large carrot, roughly chopped
  • 3 tablespoons rolled oats
  • 1 cup Almond Mylk (page 318) or store-bought
  • 1 large banana
  • 1 tablespoon ground flax seeds
  • 3 large ice cubes
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 2 teaspoons dried coconut, shredded and unsweetened


  1. For less powerful blenders, grate the carrot.
  2. Add all ingredients except coconut to a blender and blend for one minute or until mostly smooth.
  3. Pour into individual glasses and sprinkle shredded coconut on top.
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