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:
- 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.
Nutritional Facts:
Calories
390
Fat
24g
Saturated Fat
5g
Sodium
80mg
Carbs
39g
Fiber
5g
Protein
11g