Toasted Oat and Pecan Smoothie

Yield: 4 Servings Prep 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.

By Brandon Matzek, Kitchen Konfidence

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)

Preparation

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.
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

You may use lighter milk and yogurt if desired here.

Nutrition Facts

Calories 390 Carbs 39g

Fat 24g Fiber 5g

Saturated Fat 5g Protein 11g

Sodium 80mg

Calories	390	Carbs	39g
Fat	24g	Fiber	5g
Saturated Fat	5g	Protein	11g
Sodium	80mg

Toasted Oat and Pecan Smoothie

Ingredients

Preparation

Nutrition Facts

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