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.
Notes
No time to soak? Skip the overnight step and blend everything together for an extra 30 seconds. The shake will be a little thicker and more rustic.
Make it a vegan pumpkin milkshake: leave out the oats and blend the pumpkin, spice and banana with a scoop of vanilla non-dairy ice cream.
Protein boost: add a scoop of vanilla vegan protein powder and an extra splash of milk.
Storage: the soaked oat mixture keeps in the fridge for up to 3 days. The blended smoothie is best right away but keeps, covered, for up to 24 hours.
Nutrition (estimated per serving)
Calories: 312kcalCarbohydrates: 61gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 252mgPotassium: 539mgFiber: 8gSugar: 22gVitamin A: 9574IUVitamin C: 8mgCalcium: 297mgIron: 3mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
