This post may contain affiliate links. Learn more here.
Breakfast/ Drinks/ Recipes/ Snacks/ Vegan/ vegan recipes/ vegetarian recipes

Vegan Pumpkin Spice Breakfast Shake

Pumpkin Spice Breakfast Shake

Pumpkin Spice Breakfast ShakeThis overnight Vegan Pumpkin Spice Breakfast Shake recipe has oatmeal added to it so this shake will keep you full all morning long.

Early Fall and Pumpkin Spice

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]About the Recipe

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

Vegan Pumpkin Spice Breakfast Shake

Pumpkin Spice Breakfast Shake Recipe

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

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

Ingredients

  • 1/4 cup pumpkin puree
  • 1 tbsp maple syrup or sweetener of choice (optional)
  • 3/4 tsp pumpkin pie spice
  • 3/4 cup plain or vanilla almond milk (any milk is fine though!)
  • 1/2 cup 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.
  3. Pour into glass and sprinkle with cinnamon.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

This post was originally published on 6 September 2012.

You Might Also Like

108 Comments

  • Reply
    sweetsugarbelle
    September 7, 2012 at 1:37 pm

    Oh, wow, this sounds AMAZING!

  • Reply
    [email protected]
    September 7, 2012 at 3:16 pm

    wow! this is a great way to hay good morning to fall. I am gonna have to make this next week. or right now…

  • Reply
    Stephanie @ henry happened
    September 7, 2012 at 9:24 pm

    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 🙂

    • Reply
      Kiersten
      September 10, 2012 at 2:15 pm

      Ha! Well, now you have me intrigued–I hope you’re posting the tutorials for those soon!

  • Reply
    Christina @ Sweet Pea's Kitchen
    September 7, 2012 at 11:33 pm

    Oh man…you had me at pumpkin!! Anything with pumpkin has to be great! I can’t wait to give the shake a try! 🙂

  • Reply
    Rachel @ Almonds and Avocados
    September 7, 2012 at 11:39 pm

    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!

    • Reply
      Kiersten
      September 10, 2012 at 2:13 pm

      Ha! I’m in North Carolina and I feel the same way–although thankfully we are not in the 100s anymore here. 🙂

  • Reply
    Heidi @ Food Doodles
    September 8, 2012 at 12:19 am

    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 😀

  • Reply
    Venera from Veggykitchen.com
    September 8, 2012 at 1:47 am

    I definitely want to make this shake. I have a question – how do you make pumpkin puree? Do you have to boil it first?

  • Reply
    [email protected]
    September 8, 2012 at 6:41 am

    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!!!

    • Reply
      Kiersten
      September 10, 2012 at 2:12 pm

      Oh, you can always justify another pumpkin pie. 😉

  • Reply
    Crystal
    September 9, 2012 at 10:20 am

    It’s getting that time for pumpkin everything, isn’t it? One of the many reasons why I LOVE fall!

  • Reply
    April Decheine
    September 9, 2012 at 10:44 am

    My husband would love this, pumpkin is one of his favorites.

  • Reply
    Jenn @therebelchick
    September 9, 2012 at 12:41 pm

    I need to try making this, I love Pumpkin spiced things in the fall!

  • Reply
    JulieD
    September 9, 2012 at 12:43 pm

    Ahhh, I’m not completely ready for fall yet…this shake looks great, Kiersten!

  • Reply
    Katie
    September 9, 2012 at 3:47 pm

    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!)

    • Reply
      Kiersten
      September 10, 2012 at 2:05 pm

      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!

  • Reply
    Kathy
    September 9, 2012 at 9:11 pm

    Um… Yummy! I will have to try this!!!!

  • Reply
    Natalie
    September 9, 2012 at 9:50 pm

    I just bought my first can of pumpkin today .. I can’t wait to start using it in breakfast shakes!

    • Reply
      Kiersten
      September 10, 2012 at 2:02 pm

      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.

  • Reply
    Kenyatta Rodriguez
    September 9, 2012 at 11:26 pm

    The shake looks amazing. Your pictures are fabulous!

  • Reply
    Courtney Rae Jones
    September 9, 2012 at 11:30 pm

    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*

    • Reply
      Kiersten
      September 10, 2012 at 1:58 pm

      I don’t think I could ever get sick of pumpkin either! 🙂

  • Reply
    Sharon | Chinese Soup Pot
    September 11, 2012 at 4:14 pm

    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!

    • Reply
      Kiersten
      September 11, 2012 at 5:32 pm

      Nope, you put the oatmeal in uncooked. When you let it sit overnight, it softens. 🙂

  • Reply
    Alyssa
    September 12, 2012 at 3:19 pm

    Thank you!! This is delicious!! You breakfast shake recipes are a staple for me now, thank you! Yummy!

    • Reply
      Kiersten
      September 12, 2012 at 3:21 pm

      I’m so glad to hear you like it! 😀

  • Reply
    Genevieve
    September 12, 2012 at 6:36 pm

    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!

    • Reply
      Kiersten
      September 13, 2012 at 9:34 pm

      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!

  • Reply
    Melanie
    September 14, 2012 at 7:00 am

    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!!

    • Reply
      Kiersten
      September 15, 2012 at 6:15 pm

      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!

  • Reply
    Lisa Marie @ MidwestVeg
    September 15, 2012 at 12:49 am

    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!

    • Reply
      Kiersten
      September 15, 2012 at 5:50 pm

      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…

      • Reply
        melanie
        September 17, 2012 at 1:25 pm

        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 🙂

        • Reply
          Kiersten
          September 18, 2012 at 8:34 pm

          I’m going to have to remember this the next time I have applesauce on hand!

  • Reply
    Shirley
    September 16, 2012 at 12:33 pm

    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.

    • Reply
      Kiersten
      September 17, 2012 at 11:59 am

      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!

  • Reply
    Rachel
    September 17, 2012 at 6:21 pm

    This is so, SO good. I’ve made it like 4 times already.

    • Reply
      Kiersten
      September 18, 2012 at 8:27 pm

      I love hearing that–thank you! 😀 I have been making it constantly too!

  • Reply
    Millie
    September 23, 2012 at 5:42 pm

    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!

    • Reply
      Millie
      September 23, 2012 at 5:43 pm

      I should also note that I’m in my 3rd trimester of pregnancy, and this kept me full until lunch! A real feat!

    • Reply
      Kiersten
      September 24, 2012 at 10:23 am

      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!

    1 2 3

    Leave a Reply