I knew I had to share this since it’s now the fourth consecutive morning that I’ve been enjoying this easy breakfast treat!
My Pumpkin Maple Smoothie is a super-filling Autumn inspired breakfast with delectable hints of maple, vanilla and cinnamon. It tastes just like pumpkin pie! Most, if not all, of the ingredients are pantry staples and everything comes together in just minutes.
Want more ease? Pre-measure or portion the ingredients the night before and all you’ll have to do in the morning is toss everything together in a blender.
I’ve been enjoying this Pumpkin Maple Smoothie as I get the kids ready for school. It travels with me from room to room as I referee sibling bickering or help my little guy tie his shoes. And, if I don’t finish it during the chaos of my hectic morning, I can take it along for the drive.
I’m using the leftover pumpkin puree from my recent Pumpkin Noodles with Brown Butter and Sage. You made that too, right? Ahem. Let’s pretend that you did. If you still have homemade puree on hand, all the better. If not, canned or boxed organic will do.
Here’s to a smooth(ie) morning!
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Pumpkin Maple Smoothie
1 cup of vanilla unsweetened almond milk (if allergies are a concern, substitute with your favorite milk)
1 cup of ice
3/4 cup of pumpkin puree (if using canned, use unsweetened pure pumpkin)
1/2 cup uncooked oatmeal (instant or old-fashioned)
1/2 cup vanilla Greek yogurt
3 tablespoons maple syrup
1 and 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
- Toss everything in a blender and blend on high to incorporate, about 1 minute. Serve immediately.
I don’t typically buy instant oatmeal, so I use the old-fashioned kind. The texture of the smoothie is a tad thicker with the old-fashioned oats, though still oh-so delicious. If you are seeking a lighter and smoother texture, I’d suggest the instant oats.
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