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This Pumpkin Pie Oatmeal Smoothie is designed to make ahead for an easy, on-the-go breakfast that will fill you up and provide you with some nutrition along the way. 

Pumpkin Pie Oatmeal Smoothie with a straw in it.

This is a versatile pumpkin recipe that you can optimize to be totally healthy, or indulge a little and make it healthy-ish with a bit of a treat mixed in. I won’t judge you either way. I believe in a well balanced diet so having a treat now and then is fine by me!

You can enjoy the flavors of a pumpkin pie in a smoothie that you can feel good about starting your day with. It has fiber, protein, and nutrients. Sounds like a great breakfast to me! I’ve given you a sugar-free option, a natural sugar option, and a refined sugar option that still has all that good fiber, protein, and nutrients (just a little sugar too!).

Bird's eye view of pumpkin pie smoothies sitting next to a slice of pumpkin pie and a pumpkin pie.

Of course, the refined sugar option tastes just like a pumpkin pie, but the other options are really good too. They give you the flavor of pumpkin pie in a healthy on-the-go breakfast choice you can feel good about. These smoothies will stay good in the fridge for at least 1 week so it’s easy to prep a whole week’s worth of breakfast ahead of time.

I shared this recipe on a live TV segment with my local ABC4. You can watch the segment by clicking HERE. They entire cast and crew loved this smoothie. I made all three options for them to taste and they were amazed by all three.

In addition to this lovely smoothie, I also have a recipe for Make Ahead Apple Pie Oatmeal Smoothies that you may be interested in as well. And if you are just here for the pumpkin pie love, well then, you should check out my recipe for Easy Peasy Pumpkin Pie and make yourself the pie you see in the photos behind the smoothies!

Watch the video below where I walk you through every step of this recipe and talk you through the sweetener options.

This recipe first appeared on The Stay At Home Chef on October 2, 2013

This Pumpkin Pie Oatmeal Smoothie is designed to make ahead for an easy, on-the-go breakfast that will fill you up and provide you with some nutrition along the way.
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
  • 1 cup old fashioned rolled oats
  • 4 cups unsweetened almond milk
  • 2 cups pumpkin puree
  • 1 cup plain greek yogurt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • *sweetener of choice

Sweetener Options:

  • Low-Sugar = 1 tablespoon powdered Stevia
  • Natural Sugar = 4 pitted medjool dates
  • Refined Sugar = 1 14 oz can sweetened condensed milk
Instructions
  • Put all ingredients in a blender and blend until smooth (choose only one of the sweetener options).
  • Pour into four pint-sized mason jars, or eight half-pint mason jars. Screw on lids and refrigerate overnight. Smoothie will thicken as it stands.
  • Serve smoothies cold. Smoothies stay good in the fridge for about 1 week.
Notes

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 10g | Fat: 5g | Cholesterol: 2mg | Sodium: 351mg | Potassium: 396mg | Fiber: 7g | Sugar: 6g | Vitamin A: 19065IU | Vitamin C: 5.1mg | Calcium: 407mg | Iron: 2.6mg
Course: Appetizer
Cuisine: American
Keyword: Pumpkin Pie Smoothie
This Pumpkin Pie Oatmeal Smoothie is designed to make ahead for an easy, on-the-go breakfast that will fill you up and provide you with some nutrition along the way.
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
  • 1 cup old fashioned rolled oats
  • 4 cups unsweetened almond milk
  • 2 cups pumpkin puree
  • 1 cup plain greek yogurt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • *sweetener of choice

Sweetener Options:

  • Low-Sugar = 1 tablespoon powdered Stevia
  • Natural Sugar = 4 pitted medjool dates
  • Refined Sugar = 1 14 oz can sweetened condensed milk
Instructions
  • Put all ingredients in a blender and blend until smooth (choose only one of the sweetener options).
  • Pour into four pint-sized mason jars, or eight half-pint mason jars. Screw on lids and refrigerate overnight. Smoothie will thicken as it stands.
  • Serve smoothies cold. Smoothies stay good in the fridge for about 1 week.
Notes

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 10g | Fat: 5g | Cholesterol: 2mg | Sodium: 351mg | Potassium: 396mg | Fiber: 7g | Sugar: 6g | Vitamin A: 19065IU | Vitamin C: 5.1mg | Calcium: 407mg | Iron: 2.6mg
Course: Appetizer
Cuisine: American
Keyword: Pumpkin Pie Smoothie
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October 13, 2015 2:05 pm

Great use of video! This looks so healthy and flavorful!

October 12, 2015 3:04 pm

Thank you so much for this recipe!

Mychel
October 22, 2020 6:25 pm

4 stars
Yummy!

Jessica
September 30, 2020 8:36 pm

Delish! I love this simple, tasty, filling and healthy fall breakfast. I used Smuckers Sugar Free Breakfast Syrup as sweetener. It gives it a great maple flavor and 0 WW points!

Vicki Newland
September 25, 2020 7:02 pm

This smoothie is very good!
Really does like pumpkin pie!
I used fates to sweeten it.

February 28, 2018 8:02 am

Everything looks so delicious, nothing I love more than a smoothie. Thanks for the recipe

Carmen TR
September 28, 2017 10:34 am

Muchas gracias, tiene una “pinta” deliciosa.

September 23, 2017 10:23 pm

5 stars
My favorite recipe! I made yesterday and it was tasty!

Gloria M.
September 22, 2017 7:23 pm

Bless you, wonderful person. ???

eileen blais
September 22, 2017 11:52 am

can you send me or post the nutritional ingredients in this recipe. i.e.: fiber, salt, potassium, sugar, etc. thanx

Bill
September 11, 2017 7:45 pm

I notice that you use almond milk in your recipe. I still this a personal preference? Can it work with regular milk ot change the he flavor profile to much? Thank you

VH
October 12, 2017 9:19 pm

I made homemade almond milk recently after realizing how little almond there actually is in the store bought stuff. The homemade does separate, probably because there are no stabilizers or unnecessary ingredients in it.

October 19, 2015 4:25 am

This smoothie looks delicious! I must try it out.I'm blogging about pumpkin smoothies and want to link to your recipe and article.

October 18, 2015 4:21 am

If one decides to use the sweetened condensed milk, do you just add the whole can + the 4 cups milk or do you remove 14 oz of milk to compensate for the can of milk?

October 18, 2015 9:15 pm
Reply to  Darlene

The whole can in addition to the almond milk. You could always just add half a can and save some calories, but when I go for it, I go for it and never look back!

October 15, 2015 3:31 pm

Thanks Rachel for this yummy recipe!!! I have a hard time with breakfast, but this is so easy and tasty! I love that it's healthy and I can feel good about giving it to my kids too! I made this for the first time today and used dates for the sweetener, I used vanilla coconut milk (we are dairy free so we drink coconut and almond milk, but I only had coconut in the house today) and vanilla coconut milk yogurt and this was delicious!

October 15, 2015 4:13 am

I love this recipe. I make this every three weeks and again, i love it!

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