Toasted Oat and Pecan Smoothie | American Pecan Promotion Board

Toasted Oat and Pecan Smoothie

By: Brandon Matzek, Kitchen Konfidence

Serving Size: 4

Cook Time: 20 mins

Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein.

Ingredients:

1 cup pecan pieces

1/2 cup old-fashioned oats

1 cup whole milk*

1 cup whole Greek yogurt*

2 bananas, cut into slices and frozen

3 tablespoons maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Pinch of kosher salt

Grated nutmeg, for topping (optional)

Pecan pieces or pecan halves (optional)

Process:

  1. Preheat an oven to 350 degrees F. Place oats and pecan pieces on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes).  Let cool completely.
  2. Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.

 

Recipe Notes:

  1. You may use lighter milk and yogurt if desired here.

Nutritional Facts:


Calories

390

Fat

24g

Saturated Fat

5g

Sodium

80mg

Carbs

39g

Fiber

5g

Protein

11g