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.
Smoothies are simply the best. Whether they are totally healthy or mostly indulgent, we just can’t get enough of them. This is a fall favorite smoothie that you can make according to your own sweetener preferences. Want to keep it completely natural? Opt for Medjool dates. Interested in a bit of an indulgent dessert beverage? Go for the sweetened condensed milk. We won’t judge.
Milk Options in Pumpkin Pie Oatmeal Smoothie:
If you do not have almond milk, or simply have to stay away from almonds due to allergies, you can always substitute with regular dairy milk or another plant-based milk substitute.
Greek Yogurt:
The thickness of the Greek yogurt is rather important for the end result, so be sure to stick with Greek. You are free to use anything from non-fat to full fat.
Storage Instructions:
Store any leftovers in an airtight container for up to one week. We love to make a big batch at the beginning of the week, and sip on it all week long!
If you like this recipe, you may be interested in these other delicious beverage recipes:
- Slow Cooker Apple Cider From Scratch
- Easy Mexican Horchata
- Old Fashioned Homemade Eggnog
- Caramelized Cinnamon Hot Chocolate
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
My favorite recipe! I made yesterday and it was tasty!
Bless you, wonderful person. ???
can you send me or post the nutritional ingredients in this recipe. i.e.: fiber, salt, potassium, sugar, etc. thanx
I do not publish nutritional information for my recipes as it’s only an estimate done by a computer and are not entirely accurate. There are many apps and websites out there that allow you to do the same for any recipes you come across.
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
I find that regular milk goes bad much faster and tends to separate from the smoothie a bit more. Almond milk is lower in calories, thinner, and doesn’t ever separate.
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.
This smoothie looks delicious! I must try it out.I'm blogging about pumpkin smoothies and want to link to your recipe and article.
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?
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!
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!
I love this recipe. I make this every three weeks and again, i love it!
Great use of video! This looks so healthy and flavorful!
Thank you so much for this recipe!