Description
It’s like a pumpkin spice latte for your breakfast. Only healthier and more filling.
Ingredients
Scale
- 1/3 cup fresh pumpkin puree (see note)
- 1 apple, peeled, seeded and quartered
- 1 ripe banana
- 1 tablespoon honey
- 1/3 cup milk
- 1/4 cup Greek yogurt
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Combine all ingredients in a blender and process until smooth. Serve immediately.
For the pumpkin puree
- Preheat the oven to 350*F. Rinse your pumpkin (any size will do, as long as it fits in your oven) and slice in half. Scoop out the seeds and either toss, or reserve to roast.
- Drizzle the flesh with olive oil and sprinkle with a pinch of salt. Place the pumpkin flesh side down on a baking sheet lined with parchment paper.
- Roast for at least 20 minutes to an hour, depending on the size of the pumpkin. It’s ready when a fork slides easily into the flesh and it can be easily scooped away from the skin. Let cool before handling.
- Pumpkin puree can be frozen for up to three months.
- Category: Breakfast, Drink