This vegan pumpkin spice smoothie tastes like a slice of pumpkin pie in a glass, but it's built on oats, banana and pumpkin puree, so it keeps you full all morning long. Soak the oats overnight, blend in the morning, and breakfast is ready in about two minutes.
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As soon as the stores fill up with pumpkin-flavored everything, this is the breakfast I start craving. Like my Mexican Chocolate Breakfast Shake and Banana Chai Smoothie, it has three main parts: oats, banana and milk. The oats make it thick and filling, and letting them soak overnight turns the finished shake silky instead of gritty. It's thick, creamy and cold, which is why a lot of people call it a vegan pumpkin milkshake, and honestly, that's exactly what it tastes like.
Key Ingredients & Substitutions
- Pumpkin puree. Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. You can also make your own pumpkin puree and freeze it in ¼-cup portions, which are the perfect size for this recipe.
- Old-fashioned oats. Rolled oats soften nicely overnight and blend up smooth. Quick oats work too. Skip steel-cut oats, which stay chewy. Use certified gluten-free oats if you need the shake to be gluten-free.
- Banana. Half a small frozen banana is the sweet spot. It adds creaminess and natural sweetness without taking over.
- Almond milk. Plain or vanilla both work, and so does any other milk you like: oat, soy, cashew or regular dairy milk if you're not keeping it vegan. Here's how to make almond milk at home.
- Pumpkin pie spice. This is where the "pumpkin" flavor really comes from. A jar of organic pumpkin pie spice is handy all fall. No jar? Use ½ teaspoon cinnamon plus a pinch each of ginger, nutmeg and allspice or cloves.
- Maple syrup. Optional. Taste the shake first; a ripe banana may be sweet enough. Agave, date syrup or a couple of pitted dates also work.
Helpful Tips
Soak the oats overnight if you can. Whisking the pumpkin, spice, sweetener and milk together and letting the oats sit in it overnight softens them completely, so the shake blends up smooth and creamy. In a hurry? Skip the soak and blend everything for an extra 30 seconds, or grind the dry oats in the blender first. The texture will be a little thicker and more rustic, but still delicious.
Keep the banana to a half. The first time I tested this recipe, I used a whole banana, and the shake was way banana-y. (That's a word, right?) With no banana at all, it wasn't creamy enough. Half a small banana is the perfect balance: you get the body without the banana flavor stealing the show.
Freeze your banana ahead of time. A frozen banana is what makes this thick and frosty, the same trick behind banana nice cream. Peel ripe bananas, break them in half and freeze them in a bag so they're ready to go.
Use a strong blender. Soaked oats and frozen banana need some power to turn silky. A sturdy blender like this Ninja Professional Plus blender gets it smooth in under a minute. Start on low, then go to high, and add a splash of milk if the blades get stuck.
Adjust the thickness at the end. For a spoonable, milkshake-thick texture, add a few ice cubes. For something you can sip through a straw, add more milk a tablespoon or two at a time until it's just right.
Variations
- Protein pumpkin smoothie. Blend in a scoop of vanilla vegan protein powder plus an extra splash of milk. It turns this into a great post-workout breakfast. Two tablespoons of hemp hearts or a tablespoon of almond butter also add protein.
- Extra-thick frozen banana version. Use a whole frozen banana and a few ice cubes for a frostier, sweeter shake. Cut back on the maple syrup, since the extra banana adds plenty of sweetness.
- Pumpkin spice coffee smoothie. Swap ¼ cup of the milk for cold brew or chilled espresso. It's like a pumpkin spice latte and breakfast in one glass.
- Vegan pumpkin milkshake. For dessert, skip the oats and blend the pumpkin, spice and banana with a big scoop of vanilla non-dairy ice cream. Top with coconut whipped cream and a sprinkle of cinnamon.
- Pumpkin pie smoothie. Add ¼ teaspoon vanilla extract and a crushed graham cracker (or a spoonful of granola) on top for real pumpkin pie vibes.
Serving Ideas
This smoothie is filling enough to be breakfast all on its own, especially with the protein variation. Pour it into a tall glass, add a pinch of cinnamon on top and grab a straw. It also travels well in a lidded jar if you're drinking it on the go.
For a bigger fall brunch, serve it next to a batch of Healthy Pumpkin Muffins, a square of Pumpkin Pie Breakfast Bars or a stack of gluten-free vegan pumpkin pancakes. It's also a nice afternoon snack for kids, who usually just think they're getting a milkshake.
Storing & Freezing
The overnight oat mixture keeps in a sealed container in the fridge for up to 3 days, so you can mix a few batches at once and blend one each morning. Once blended, the smoothie is best right away, but it will keep in a lidded jar in the fridge for up to 24 hours. It will thicken as it sits, so give it a good shake or stir in a splash of milk before drinking.
To freeze, pour the blended smoothie into ice cube trays or a freezer-safe jar and freeze for up to 3 months. Re-blend the frozen cubes with a little milk for an instant pumpkin shake, or thaw a jar overnight in the fridge and shake well before serving. You can also freeze pre-portioned bags of oats, pumpkin puree, spice and banana, then add milk and blend straight from frozen.
More Pumpkin Recipes
If you love this vegan pumpkin smoothie, here are a few more pumpkin recipes you might enjoy:
📖 Recipe
Equipment
Ingredients
- ¼ cup pumpkin puree
- 1 tablespoon maple syrup, or sweetener of choice, optional
- ¾ teaspoon pumpkin pie spice
- ¾ cup Almond Milk, plain or vanilla; any milk works
- ½ cup old fashioned oats, use certified gluten-free if needed
- ½ small banana, frozen
- sprinkle ground cinnamon, optional
Instructions
- In a jar or resealable container, whisk together the pumpkin puree, maple syrup, pumpkin pie spice and almond milk. Stir in the oats, seal and refrigerate overnight (or at least 4 hours).
- In the morning, add the oat mixture and the frozen banana to a blender. Blend on low, then on high for 30 to 60 seconds, until completely smooth. Add more milk, a tablespoon at a time, for a thinner shake, or a few ice cubes for a thicker one.
- Pour into a glass, sprinkle with ground cinnamon and serve right away.
Anele @ Success Along the Weigh says
Uh yes please. It's Fall h*ll in this house so this little baby fits right in!
Brian @ A Thought For Food says
NO NO NO! I'M NOT READY! Ok, fine... pass me one of these shakes. They look rockin!
Kattie @ First Floor Side Door says
This sounds amazing. On occasion I want that fall pumpkiny beverage treat but the ever popular pumpkin spice latte is usually too much sugar for my liking. I can't wait to try this!
Kiersten says
I don't do the latte, but I'm a total sucker for the frap. I actually made this with that in mind--I was trying to find a healthy substitute!
Kim @ Raising The Barre says
This sounds DIVINE. Can't wait to try!
shelly (cookies and cups) says
Oh yum! I think I need this. Like now.
Dee @ Cocktials with Mom says
This looks and sounds really good. Seems perfect for the fall.
Morgan says
This sounds so delicious and I would love to try it! Any suggestions for a banana substitution? I am allergic.
Kiersten says
I've made it without the banana--the texture is definitely thinner, but it's still good. Although I didn't try this, I had the idea to try freezing the pumpkin into an ice cube tray and then add it frozen to the blender/food processor. I think that would help with the texture and you'd still get the whole frosty shake effect. Let me know how it works out if you try it!
Kelly @ Texas Type A Mom says
Yay the beginning of fall and pumpkin season! I can't wait to try this out. I love easy breakfast ideas and anything with pumpkin in it!
Jackie @ The Beeroness says
I guess it's pretty easy for me to say I'm ready for fall, because it isn't much different, lets be honest. But I have a huge list in my phone of pumpkin related baking that needs to be done. And I love this breakfast milkshake.
Kiersten says
I want to see some pumpkin & beer recipes!
Daniela @ FoodRecipesHQ says
You're able to surprise me every time. And make me wish I could cook all day long!
Kiersten says
Cooking all day long is over-rated! Before I got laid off, that was how I spent most Sundays--cooking all day for my blog. It was pretty awful and I LOVE cooking!
nicole @nicky_olea says
Oh yum. Those photos are so gorgeous they make me want to dive into that shake!
Liz @ A Nut in a Nutshell says
Yes, yes, yes and more yes! Please!
HilLesha says
Yummy!
Alison @ Ingredients, Inc. says
omg love this! Saved for fall!!
Maria says
I am DEFINITELY going to try this! I made pumpkin crisp this weekend! YUM!!!!!!
Kiersten says
I love pumpkin crisp! I'm glad I'm not the only one making pumpkin-y things already.
Alaine @ My GF & DF Living says
I am also pretending it's fall already! I ready for the cooler temperatures and sweaters. I will have to make this and pretend the heat is gone!
Kiersten says
Yes! I'm guessing we have a good month until sweater weather starts here. I have no idea why I get so excited about sweaters?
Pam @Mommacan says
This looks so refreshing. I have everything on had excluding the pumpkin! lol
Pam
Brenda Williams says
WOW this sounds really good. I love pumpkin flavored foods of all kinds, especially pumpkin bread:)
Kiersten says
I need to make pumpkin bread this year! My grandma always makes it in tin cans for Thanksgiving. 🙂
Meg says
Pumpkin Spice is my favorite!!!!! I am going to have to go and pin this now and then make it tomorrow. YUM! Also, love the anthro napkin such great colors. I have a set and feel so special when I get to use a pretty cloth napkin with my meals.
Kiersten says
Yeah, I spent a good 20 minutes sorting through the mess of Anthro's clearance section to get that napkin. 🙂 I hope you like the shake!
Lisa | With Style and Grace says
This gets me excited for Fall!! I love that you made this with overnight oats!
April says
Any idea on the nutritional info?
Kiersten says
I don't post nutritional info for my recipes--it can vary a great deal depending on the exact ingredients you use!
All Natural Katie says
All I'm going to say is YUM!
I wonder if I could make this with roasted butternut squash or acorn squash, which are both (hopefully) still growing in my garden (I'm out of town this week).
Kiersten says
I think that would work! I've substituted butternut squash for pumpkin in other recipes before. The flavor is so similar--actually, I kind of prefer butternut squash.
Jeanette says
Love all the goodness in this breakfast shake! My kids would love this.
Colleen says
Do you happen to know how many calories this is?
Kiersten says
I'm sorry, I don't publish nutritional information for my recipes. Calorie counts vary depending on the exact ingredients you use--the brand and type of milk, the weight of the banana, what sweetener you use, etc.
Carolyn says
Huh, banana and oats in a smoothie...I am intrigued! Looks delish, though. Love pumpkin season!
Kiersten says
I put oats in all of my breakfast smoothies. If I don't, I'm hungry by 10am!