Description
Creamy pumpkin spice smoothie bowl topped with crunchy pecans and seeds. A perfect fall breakfast or snack.
Ingredients
Units
- 1 cups (237 ml) organic pumpkin puree
- ? cups (? ml) gluten free oats
- ? cups (? ml) unsweetened vanilla almond milk
- 2 tbsp dried coconut milk
- 1 tbsp all natural almond butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 cups (237 ml) ice
- Pecans
Instructions
- Combine all ingredients, except ice, in a high-power blender and blend until smooth.
- Add ice and continue blending until a smoothie-like consistency is reached.
- Pour into a bowl.
- Top with pecans, pumpkin seeds, chia seeds, and hemp seeds.
Notes
- Adjust almond milk quantity to achieve your desired consistency; start with less and add more as needed.
- For a richer flavor, toast the pecans before adding them as a topping.
- Store leftover smoothie base in an airtight container in the refrigerator for up to 2 days; add fresh ice before re-blending.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 8