Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium apples (about 360 g), cored and sliced
- 1 tsp melted butter or neutral oil
- 2 tbsp maple syrup or honey, divided
- 3/4 tsp ground cinnamon, divided
- Pinch fine sea salt
- 1 cup (240 ml) plain Greek yogurt
- 1/2 cup (120 ml) milk of choice
- 1/2 tsp vanilla extract
- 1/2 cup (70 g) ice cubes
- Optional: 2 tbsp rolled oats, pinch nutmeg, extra cinnamon for garnish
Do This
- 1. Preheat oven to 375°F (190°C). Line a small baking sheet with parchment.
- 2. Toss sliced apples with butter/oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, and a pinch of salt. Spread in a single layer.
- 3. Roast 15–20 minutes, until tender and lightly golden at the edges. Cool until no longer warm (about 15 minutes in the fridge).
- 4. Add cooled roasted apples, yogurt, milk, remaining 1 tbsp maple syrup, 1/4 tsp cinnamon, vanilla, ice, and any optional add-ins to a blender.
- 5. Blend on high until very smooth and creamy, 30–60 seconds. Taste and adjust sweetness or cinnamon.
- 6. Pour into 2 chilled glasses, dust with a little cinnamon, and serve immediately.
Why You’ll Love This Recipe
- All the cozy flavor of baked apples and cinnamon, in a frosty, creamy smoothie.
- Lightly roasted apples add deeper caramelized notes without making the drink heavy.
- Greek yogurt brings protein and tang, so it works for breakfast, a snack, or dessert.
- Easy to customize: make it dairy-free, thicker, sweeter, or more spiced to your taste.
Grocery List
- Produce: 2 medium apples (Honeycrisp, Gala, Fuji, or similar)
- Dairy: Plain Greek yogurt, milk of choice (dairy or non-dairy)
- Pantry: Butter or neutral oil, maple syrup or honey, ground cinnamon, vanilla extract, fine sea salt, optional rolled oats, nutmeg
Full Ingredients
For the Roasted Apples
- 2 medium apples (about 360 g total), sweet or sweet-tart (such as Honeycrisp, Gala, Fuji, or Pink Lady)
- 1 tsp melted unsalted butter or neutral oil (such as sunflower or canola)
- 1 tbsp maple syrup or honey
- 1/2 tsp ground cinnamon
- 1 small pinch fine sea salt
For the Smoothie
- All of the roasted apples, cooled
- 1 cup (240 ml) plain Greek yogurt (2% or whole milk for best creaminess)
- 1/2 cup (120 ml) milk of choice (dairy, oat, or almond all work well)
- 1 tbsp maple syrup or honey, plus more to taste
- 1/4 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 cup (70 g) ice cubes (about 5–6 standard cubes)
- Optional: 2 tbsp rolled oats, for extra body and fiber
- Optional: 1 pinch ground nutmeg, for extra warmth
For Serving (Optional)
- Ground cinnamon, for dusting
- Very thin apple slices or roasted apple wedges, for garnish
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Preheat your oven to 375°F (190°C). Line a small baking sheet or roasting pan with parchment paper to prevent sticking and make cleanup easy. If you do not have parchment, lightly grease the pan with a little oil or butter instead.
Step 2: Core, slice, and season the apples
Wash and dry the apples. Core them and cut them into ½-inch (1.25 cm) thick slices or chunks; keeping the pieces fairly even will help them cook at the same rate. Place the apple pieces in a medium bowl. Add the 1 tsp melted butter or neutral oil, 1 tbsp maple syrup or honey, 1/2 tsp ground cinnamon, and a pinch of fine sea salt. Toss until every piece of apple is lightly coated in the mixture.
Step 3: Roast the apples until tender and fragrant
Spread the seasoned apple pieces on the prepared baking sheet in a single layer, leaving a little space between pieces so they roast instead of steam. Place in the preheated oven and roast for 15–20 minutes, stirring once halfway through. The apples are ready when they are tender, glossy, and lightly caramelized at the edges, and your kitchen smells like baked apple dessert. You want them soft but not completely collapsed into mush.
Step 4: Cool the roasted apples completely
Remove the baking sheet from the oven and let the apples sit at room temperature for about 5 minutes. Then transfer the apples, along with any juices on the pan, to a shallow bowl or plate to help them cool faster. Place in the refrigerator for about 15 minutes, or in the freezer for 8–10 minutes, until the apples are cool to the touch. This step is important: if the apples are hot, they will melt the ice and yogurt and your smoothie will be warm and thin instead of chilled and creamy.
Step 5: Load the blender with apples and smoothie ingredients
Once the apples are cool, add them to your blender pitcher. Pour in the 1 cup (240 ml) Greek yogurt and 1/2 cup (120 ml) milk. Add the remaining 1 tbsp maple syrup or honey, 1/4 tsp ground cinnamon, 1/2 tsp vanilla extract, and the 1/2 cup (70 g) ice cubes. If you like a thicker, more breakfast-style smoothie, add the optional 2 tbsp rolled oats. For a deeper spice profile, add a pinch of nutmeg as well.
Step 6: Blend until creamy and adjust to taste
Secure the lid and blend on high speed for 30–60 seconds, or until the mixture looks completely smooth, pale, and creamy with no visible chunks of apple or oats. Stop and scrape down the sides if needed. Taste the smoothie: if you prefer it sweeter, add another teaspoon of maple syrup or honey; for more warmth, add a pinch more cinnamon and blend briefly again. If the smoothie is thicker than you like, blend in a splash more milk; if it is too thin, add a few more ice cubes and blend again.
Step 7: Serve chilled with a cozy touch
Pour the smoothie into 2 chilled glasses. The texture should be thick but pourable, similar to a milkshake. Lightly dust the top of each glass with a pinch of ground cinnamon, and garnish with a thin apple slice or a wedge of roasted apple, if you like. Serve immediately while cold and frosty, and enjoy the contrast of roasted, warm spice flavors in a refreshingly chilled drink.
Pro Tips
- Choose flavorful apples: Honeycrisp, Gala, Fuji, or Pink Lady give a naturally sweet, aromatic base. If using very tart apples (like Granny Smith), you may want an extra teaspoon of sweetener.
- Do not skip the cooling step: Letting the apples cool fully keeps the smoothie thick and icy instead of lukewarm and runny.
- Adjust thickness easily: For a thinner drink, add more milk; for a spoonable smoothie-bowl texture, use less milk and more ice or a spoonful of oats.
- Blend long enough: Give the blender a full 30–60 seconds so the roasted apples break down completely, especially if you include oats.
- Double the roasted apples: Roast extra apples while you are at it and store them in the fridge for quick smoothies later in the week.
Variations
- Dairy-free version: Use a rich coconut or almond milk yogurt and your favorite plant milk (such as oat or almond). The roasted apples and cinnamon still deliver plenty of flavor.
- Protein-packed breakfast smoothie: Add 1 scoop of vanilla or unflavored protein powder, or 1–2 tbsp almond butter or peanut butter, for a more filling drink.
- Extra-indulgent “apple pie” style: Add a small pinch of ground cloves and allspice, swap half of the maple syrup for brown sugar, and top the finished smoothie with a few crumbled granola clusters.
Storage & Make-Ahead
The smoothie tastes best freshly blended, when the texture is at its creamiest. However, you can make parts of it in advance:
Roasted apples: Store cooled roasted apples in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw overnight in the fridge or briefly at room temperature before blending.
Blended smoothie: If you have leftovers, refrigerate in a covered jar or bottle for up to 24 hours. Shake well before drinking. The texture will be a bit thinner and the flavors slightly more mellow, so you may want to add a couple of ice cubes and a pinch of fresh cinnamon when serving.
Nutrition (per serving)
Approximate values per serving (1 of 2), using 2% Greek yogurt, 1% milk, and 2 tbsp total maple syrup:
Calories: ~280 kcal | Carbohydrates: ~54 g | Protein: ~9 g | Fat: ~7 g | Fiber: ~4 g | Added sugars: ~14 g (varies with sweetener amount and apple variety)
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