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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.)

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Pumpkin Spice Breakfast Shake

Pumpkin Spice Breakfast Shake Recipe

With the addition of oatmeal, this Pumpkin Spice Breakfast Shake will keep you full all morning long.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1

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

  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.

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107 Comments

  • Reply
    Amanda @ Amanda's Apron
    September 26, 2012 at 6:16 pm

    This sounds awesome!

  • Reply
    Sherri
    September 28, 2012 at 10:50 am

    Love the way this sounds and plan on making it. Do you know the calorie and nutrient counts and number?

  • Reply
    Jessica Marie
    September 29, 2012 at 7:42 pm

    Yay Autumn! <3 I cannot wait to try this! Do you think it would be OK to use "Quick Oats"? That's all I got 🙁

    • Reply
      Kiersten
      September 29, 2012 at 7:56 pm

      Yes! Quick oats are fine–I have used them myself. 🙂

  • Reply
    Dixya @ Food, Pleasure and Health
    October 12, 2012 at 11:28 am

    anytime there is pumpkin spice is involved, it reminds me of Fall, holidays. However, in Dallas it does not feel like Fall but I think this shake might help a little.

    • Reply
      Kiersten
      October 12, 2012 at 1:52 pm

      Yeah, it’s been in the 80s a lot here too. But then we’ll have a brisk day or a gray afternoon and I remember that it really is fall. 🙂

  • Reply
    Paula
    October 29, 2012 at 6:20 pm

    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.

    • Reply
      Kiersten
      October 30, 2012 at 9:13 am

      Thanks for letting me know–I’m so glad you enjoyed it! 🙂

  • Reply
    All Natural Katie
    November 21, 2012 at 12:44 pm

    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

    • Reply
      Kiersten
      November 21, 2012 at 4:06 pm

      I’m glad you liked it–thanks for sharing! 🙂

  • Reply
    Erin @ Texanerin Baking
    September 15, 2013 at 9:41 am

    This sounds so good! I can’t have fruit (or any type of sugar at all this week… I hope I survive) but if I could, I would so be making this right now. And such pretty pictures! 🙂

    • Reply
      Kiersten
      September 16, 2013 at 7:34 pm

      I’m doing an elimination diet right now, so I feel your pain. I’m trying to go a month without gluten, dairy, or sugar. It’s Day 1 and I want to cryyyyyy.

  • Reply
    Elizabeth Eross
    October 17, 2013 at 7:06 pm

    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! 🙂

    • Reply
      Kiersten
      October 17, 2013 at 8:49 pm

      Yay, I’m glad you enjoyed it! 🙂

  • Reply
    katie
    July 9, 2014 at 12:55 pm

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

    • Reply
      Kiersten Frase
      July 11, 2014 at 5:23 pm

      I’m glad you enjoyed the recipe!

    • Reply
      shakira sayyid
      November 5, 2014 at 5:16 pm

      me to yesterday

  • Reply
    Marfigs
    September 8, 2014 at 2:52 am

    Yum! This is going to be my breakfast tomorrow – was running out of ideas and I am a pumpkin junkie all year round!

    • Reply
      Kiersten Frase
      September 18, 2014 at 2:11 pm

      Pumpkin definitely shouldn’t be limited to fall only. 🙂

  • Reply
    Sharon Pearl
    September 9, 2014 at 8:38 am

    Hi I’m in Australia and we don’t have ‘Pumpkin Spice’ …….. can you please tell me what it is or how I can mix my own spices to make it. Thanks 🙂

  • Reply
    Sharon Pearl
    September 9, 2014 at 8:43 am

    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. 🙂

  • Reply
    Brittany
    October 2, 2014 at 4:48 pm

    Any suggestions on what to use in place of the banana? (I’m allergic 🙁 )

  • Reply
    Angela Guajardo
    January 29, 2016 at 11:35 am

    Great recipe! Where did you get the glass from? I am looking for a set of these. Thanks

    • Reply
      Kiersten
      January 30, 2016 at 7:36 pm

      I don’t remember – it was either Pottery Barn or Anthropologie. It was a long time ago!

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