This Doctor-Approved Cinnamon Toast Crunch Smoothie Takes You Back to Your Childhood

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Photo: Mark Hyman
Being a kid was pretty awesome. Aside from bopping to Britney and *NSYNC, trying to beat your Skip-It score, and taking care of your Tamagotchi, you were gobbling up all the sugary cereal your heart desired. One of the best, of course, being Cinnamon Toast Crunch. Well, great news: You can now get the same great taste in a smoothie.

Functional medicine doctor Mark Hyman, MD, recently shared his grown-up version on the cereal that's as delicious as it is healthy. "This Cinnamon No Toast Crunch Smoothie will make you think of your childhood," he says. One of the best parts of the recipe is that it serves up a nice dose of protein. Not just that, but it's also loaded with fiber and healthy fats—really everything you could want first thing in the morning.

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The smoothie itself is made up of cauliflower, cinnamon, coconut milk, vanilla, non-dairy milk, maca powder, and a handful of other ingredients. And while it's delicious on its own, it's the crunchy topping that really gives your taste buds a blast from the past. For an extra dose of nutrients, you top your drink with sliced almonds, coconut oil, and ground cinnamon, which you toast in a pan before preparing the rest of your smoothie.

Something fun about this smoothie is that you can switch up the ingredients depending on what's in your fridge. While it calls for a cauliflower base, you can use zucchini. And the sliced almonds can be replaced with whichever nuts you have on hand. You can even use water instead of the non-dairy milk to lighten things up. Whatever you use, this doctor-approved mix is bound to become a new favorite, and here's exactly how to make it.

Mark Hyman's Cinnamon No Toast Crunch Smoothie

Makes 1 serving

Crunchy topping:
1 tablespoon sliced almonds
¼ teaspoon coconut oil
¼ teaspoon ground cinnamon

2 tablespoons collagen powder
½ cup frozen cauliflower
1 teaspoon vanilla extract
1 1/2 teaspoon ground cinnamon
1 tablespoon maca powder
½ cup canned coconut milk
½ cup non-dairy milk
½ cup filtered water
8 ice cubes

1. To create the topping, toast the almonds by adding them to a pan with coconut oil and cinnamon. Shake the pan occasionally and remove from heat when toasted, about 3 minutes.
2. For the smoothie, add all of the ingredients to a high-speed blender and blend until smooth, about 30 seconds.
3. Pour the smoothie in a glass and top it with the crunchy almond mix.

Next up, make Meghan Markle's healthy smoothie recipe:

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