Pumpkin Pie Breakfast Smoothie (No Banana)
This healthy pumpkin pie breakfast smoothie tastes like a fall dessert but is packed with nourishing ingredients for a filling breakfast.
Print
Pin
Servings: 1
Ingredients
- 3 (50 g) small frozen pumpkin cubes see notes
- 1 cup (240 ml) vanilla plant-based milk I use unsweetened soy milk
- 1 tablespoon orange juice
- 2 tablespoons unsweetened soy yogurt
- 1 tablespoon 100% pure almond butter
- 2 tablespoons rolled oats gluten-free if needed
- 1 tablespoon ground flax seeds
- ¾ teaspoon pumpkin spice or mix cinnamon and allspice
- 1 pinch of salt
Instructions
Make pumpkin ice cubes: Fill the pumpkin puree into small ice cubes. Freeze until solid.
Gather the ingredients: Add the frozen pumpkin puree cubes, plant-based milk, orange juice, yogurt, almond butter, oats, flax seeds, and pumpkin spice to a blender.
Blend until perfectly smooth. Make sure to let the blender run for 30 seconds to 1 minute to make sure the oats a finely ground.
Notes
- Make frozen pumpkin puree cubes: Spoon canned or homemade pumpkin puree into an ice cube tray. Level it out and freeze it overnight. It will make the smoothie thicker and creamier.
- Adjust the texture: If you're using homemade pumpkin puree, you may need to add a little more milk as it's often thicker than canned pumpkin puree. Similarly, you could add 1-2 additional pumpkin puree cubes if they are made from canned pumpkin puree.
Nutrition
Calories: 295kcal | Carbohydrates: 23g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Fiber: 6g | Sugar: 5g
Did you try this recipe?
Leave a star rating and review below. Thank you!