Even though fall doesn’t start until the end of September, somehow as soon as August ends, it feels like fall to me. Maybe it’s wishful thinking? Being ready for cooler weather and apple picking? Of course, it doesn’t help that as soon as Labor Day ends, stores are full of pumpkin-flavored everything.
So I figured that even if it isn’t fall yet, I could do a Pumpkin Spice Breakfast Shake. I was going to post this later in the month, but deliciousness of this magnitude cannot wait. It cannot!
![Pumpkin Spice Breakfast Shake [with spoon]](http://ohmyveggies.com/wp-content/uploads/2012/09/pumpkin_spice_breakfast_shake_in_glass.jpg "Pumpkin Spice Breakfast Shake [with spoon]")
Like my Mexican Chocolate and Banana Chai overnight breakfast shakes, this one has three main components: oats, banana, and milk. Adding oats to a smoothie makes it thicker and more filling; allowing them to soak in the milk overnight makes the resulting shake smoother and less gritty, although you can definitely make this without the overnight part if you’re in a time crunch. This shake is a complete breakfast in handy drink form!
![Pumpkin Spice Breakfast Shake [top]](http://ohmyveggies.com/wp-content/uploads/2012/09/pumpkin_spice_breakfast_shake_on_newspaper.jpg "Pumpkin Spice Breakfast Shake [top]")
The first time I tested this recipe, I used a whole banana, but the shake was too banana-y. When I took it out altogether, the shake wasn’t creamy enough. A half banana was the perfect balance. There’s still a little banana flavor in this shake, but the creamy consistency it adds is definitely worth it!
What really makes this pumpkin-y is the addition of pumpkin pie spice. The flavor we often associate with pumpkin isn’t pumpkin at all; it’s that homey combination of cinnamon, nutmeg, ginger and allspice that makes pumpkin pies and lattes so irresistible.
This is officially my favorite fall breakfast. (Even if it’s still summer.)
With the addition of oatmeal, this Pumpkin Spice Breakfast Shake will keep you full all morning long.
Ingredients
- 1/4 c. pumpkin puree
- 1 tbsp. maple syrup or sweetener of choice (optional)
- 3/4 tsp. pumpkin pie spice
- 3/4 c. plain or vanilla almond milk (any milk is fine though!)
- 1/2 c. old fashioned oats
- 1/2 small banana, frozen
- sprinkle of cinnamon (optional)
Instructions
- Whisk together pumpkin puree, maple syrup, pumpkin pie spice, and almond milk in a resealable container. Stir in oats, seal, and refrigerate overnight.
- In the morning, combine frozen banana and pumpkin mixture in blender or food processor. Process until smooth; add more milk for a thinner consistency if desired. Pour into glass and sprinkle with cinnamon.
Oh, wow, this sounds AMAZING!
wow! this is a great way to hay good morning to fall. I am gonna have to make this next week. or right now…
I was channeling you today because I made pumpkin spice lip gloss! And I also made Mexican hot chocolate. I think the gods are trying to tell me that I need more breakfast shakes in my life
Ha! Well, now you have me intrigued–I hope you’re posting the tutorials for those soon!
Oh man…you had me at pumpkin!! Anything with pumpkin has to be great! I can’t wait to give the shake a try!
This sounds DELICIOUS!! I live in Dallas (where it’s unfortunately still 100 degrees), and I’m convinced that if I eat fall-flavored foods then the weather will have to cooperate
So glad you decided to share this recipe early–I’ll be making it ASAP!
Ha! I’m in North Carolina and I feel the same way–although thankfully we are not in the 100s anymore here.
Yummy! I made a similar smoothie or shake last year and it was sooooo good! Cannot wait to try this out soon! Bring on the pumpkin
I definitely want to make this shake. I have a question – how do you make pumpkin puree? Do you have to boil it first?
Here in the US, you can buy pumpkin puree–it comes canned. But it’s easy to make it yourself too:
http://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe/index.html
Oh YUM! Perfect, I am so having this in the morning. I have a quarter of a pumpkin and definitely cannot justify another pumpkin pie this week!!!
Oh, you can always justify another pumpkin pie.
It’s getting that time for pumpkin everything, isn’t it? One of the many reasons why I LOVE fall!
My husband would love this, pumpkin is one of his favorites.
I need to try making this, I love Pumpkin spiced things in the fall!
Ahhh, I’m not completely ready for fall yet…this shake looks great, Kiersten!
that looks and sounds so good! Do you know if you could substitute anything besides banana? I have some new dietary restrictions and bananas are part of it (which sucks, because I love, love, love bananas!)
You can try adding extra pumpkin (and if you freeze it first, it should help give the shake a creamier texture) or Greek yogurt (maybe vanilla?). I hate yogurt, so I can’t tell you how that would work out, but I did make this with 1/3 cup of pumpkin and no banana and while it wasn’t as shake-y, it still tasted good!
Um… Yummy! I will have to try this!!!!
I just bought my first can of pumpkin today .. I can’t wait to start using it in breakfast shakes!
I bought some cans, but I think I’m going to try to make my own pumpkin puree this year too! I figure if I can make enough of it to freeze for the year, it will be worth the hassle.
The shake looks amazing. Your pictures are fabulous!
YUM!
I think this will be my breakfast for the next two months. Until I’m sick of pumpkin…if being sick of pumpkin is even possible. *hehe*
I don’t think I could ever get sick of pumpkin either!
This recipe looks so delicious and healthy. I am bookmarking this to try one day! Do you put in *cooked* oatmeal in the shake? Or can you use raw? Thanks!
Nope, you put the oatmeal in uncooked. When you let it sit overnight, it softens.
Thanks Kiersten! Raw oatmeal makes this shake even easier to make! =)
Thank you!! This is delicious!! You breakfast shake recipes are a staple for me now, thank you! Yummy!
I’m so glad to hear you like it!
I will definitely have to make this once I open my first can of pumpkin this year….it sounds filling, which is good because I’m usually hungry again an hour after I have a smoothie. Sometimes I find that adding canned pumpkin to drinks doesn’t end up tasting good, but I think the banana would help balance it out in this recipe!
Yes, me too! That is why I rarely make typical fruit smoothies–or if I do, it’s for a snack. I can’t do them for breakfast because I don’t like yogurt and without yogurt, they just aren’t filling. But adding oatmeal really makes a difference!
Inspired by your recipe & my disappointing lack of pumpkin purée (I unknowingly depleted last year’s bounty of puréed pumpkin from my freezer), I substituted the pumpkin & spices and created an “apple pie” smoothie. It is pretty delicious, but I’m looking forward to trying the real recipe next week… To do: buy as many organic pie pumpkins as I can carry
I love everything pumpkin!!
Okay, I need details!
Did you use cooked apples or raw? I’m going to have to try this! I’m still on my pumpkin kick, but I have apples on my grocery list for tomorrow!
I totally hear you on the pumpkin thing. I couldn’t help myself either. Since the beginning of September I’ve already made a pumpkin syrup for my own lattes, cupcakes, quick bread, and overnight pumpkin pie oats. You better believe this is next on the list of all things pumpkin. Seriously, it looks GOOD!
It is SO good!
I’m making a pumpkin pie this weekend and I’ve been brainstorming other pumpkin recipes. Even though it’s 86 here today, I’m trying to convince myself that it’s fall…
I was already preparing the pumpkin smoothie when I realized that I was out of pumpkin puree, so I used what I had on hand – storebought organic applesauce (one of my daughter’s lunch options for school). I just substituted the applesauce in place of the pumpkin and used cinnamon instead of pumpkin pie spices, then added a few drops of vanilla extract. The rest of the recipe was the same. I did add water at the end, as it was a little thick for my tastes
I’m going to have to remember this the next time I have applesauce on hand!
I like your suggestion about the oats soaking overnight! I used to blend oats into smoothies, but they felt so gritty in my throat. And the overnight soak is easier than cooking the oats and then letting them cool. It definitely feels like fall. I told myself it was summer for weeks yet, but the temp drops into the 50s at night, I now have to wear socks at home because my feet freeze, and I wake up every morning with hot tea. Yep, it’s fall.
It was in the 80s for most of last week, but then yesterday? I think it barely reached 70. Oh, it was wonderful! And I wore a cardigan!
This is so, SO good. I’ve made it like 4 times already.
I love hearing that–thank you!
I have been making it constantly too!
I found this recipe via pinterest. I made it this morning with pureed butternut squash and skim milk (because those are what I had around). It was AWESOME! The only issue was that my 17-month-old wanted ALL of it!
I should also note that I’m in my 3rd trimester of pregnancy, and this kept me full until lunch! A real feat!
I’m so glad you (and your 17-month-old) liked it–yay!
I kind of use butternut squash & pumpkin interchangeably too. They are so similar and once you add the spices, I think it’s hard to tell the difference!