Ingredients
- 1 frozen banana, sliced
- ½ cup pumpkin puree
- ½ cup Greek yogurt
- ½ cup unsweetened almond milk
- ¼ cup rolled oats
- 1 teaspoon pumpkin spice mix
- Maple syrup or honey, to taste
- Optional toppings: granola, chopped nuts, chia seeds, sliced banana, pomegranate seeds
Instructions
- Slice the frozen banana and gather all ingredients.
- In a high-powered blender, combine frozen banana, pumpkin puree, Greek yogurt, almond milk, oats, pumpkin spice, and sweetener. Blend until smooth and creamy.
- Taste and adjust sweetness or spice. Add more almond milk if too thick.
- Pour the smoothie mixture into a bowl.
- Top with granola, nuts, chia seeds, banana slices, or pomegranate seeds as desired.
Notes
- Use frozen banana for best texture; add ice if using fresh banana.
- Sweet potato or butternut squash puree can substitute pumpkin puree.
- Store base in fridge up to 24 hours; add toppings just before serving.
- Freeze leftovers in ice cube trays and blend with almond milk to reuse.
- Add protein powder or nut butter to make it more filling.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 12g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
