Pumpkin Spice Breakfast Shake

Pumpkin Spice Breakfast Shake

Pumpkin Spice Breakfast Shake
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]
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]
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!

Cinnamon Sticks
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.)

Print this recipe
Pumpkin Spice Breakfast Shake

Prep Time

10 minutes

Total Time

10 minutes




  • 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)


  1. Whisk together pumpkin puree, maple syrup, pumpkin pie spice, and almond milk in a resealable container. Stir in oats, seal, and refrigerate overnight.
  2. 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.


Hi Kiersten, thank you for your recipe. I already made it several time and it is my absolute new favorite. My husband like it too, he said it tast bit like peanut butter.

Just made this for lunch. Delicious and very filling! I (accidentally) used 1 banana instead of 1/2 of banana. I also added 2 tbsp of hemp protein powder for extra protein boost (it did color it green a little, but no taste change). I added all ingredients straight into the blender.

My nutritional calculation (based on the ingredients that I used, include 1 banana and 2 tbsp of hem protein powder): 480 calories, 18.75g protein

I have to say this shake made my morning! I was in a total breakfast runt for the past few weeks and it totally got me out it! Thank you thank you thank you!!!! I follow your blog and just love your posts. Please don’t stop! 🙂

I just made this and it’s delicious! I added a spoonful of nutella instead of another sweetener, and I added some buttermilk.

btw …… thank you for your vegan recipes page, my daughter follows a vegan diet and I am constantly looking for different and interesting meals to make when she visits and to substitute different ingredients. 🙂

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