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Make-Ahead Pumpkin Pie Oatmeal Smoothies

This is the perfect fall breakfast. It stays good in the fridge for 1 week, or can be frozen. Just thaw in the fridge overnight. My family has been eating make ahead smoothies for a few years now. It's great on vacations or camping or for busy weeks where we need a grab and go breakfast. My husband likes to utilize make ahead smoothies for weeks where he spends his mornings cycling. It's healthy, filling, and this pumpkin version is a fall delight. You can drink these right after you make them, but letting them sit thickens them up and soaks the oats so it is highly preferable. 

The Base Recipe (produces 1 pint sized jar)

1/4 cup old fashioned rolled oats
1 cup almond milk
1/4 cup Greek yogurt
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch cloves

The Bigger Recipe (produces 4 pint sized jars)

1 cup old fashioned rolled oats
4 cups almond milk
1 cup Greek yogurt
2 cups pumpkin puree
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

The Bulk Recipe (produces 12 pint sized jars)

3 cups old fashioned rolled oats
12 cups almond milk
3 cups Greek yogurt
6 cups pumpkin puree
2 tablespoons cinnamon
1 tablespoon nutmeg
1 1/2 tsp cloves


1. Put all ingredients in a blender. If you are producing in bulk, you can probably only make "the bigger recipe" fit into your blender so it'd have to be done in 3 batches. Blend until smooth. Pour into pint sized mason jars . Store in the fridge for 1 week, or freeze for up to 3 months. Thaw 12-24 hours in the fridge. 

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  1. I've had the best luck with smoothies containing oatmeal if I put just the oats and liquid in first, blend it up really well, then add the rest of the ingredients. Same with spinach. My wimpy blender gets it much smoother that way.

    1. That is such a valid point- I am going to try to that! I have a Ninja but the spinach sometimes does not process that well.

  2. How do you make the pumpkin puree? Can you provide more directions- do you just use any orange pumpkin and blend it?

    1. I don't recommend using jack'o'lantern pumpkins (the kind you carve). A sugar pumpkin is best if you can find it. It's a smaller pumpkin. Ask your grocer! The basic idea behind pumpkin puree is that you have to cook the pumpkin and then just puree it. A pumpkin is no different than other winter squashes. First, remove the seeds. With a pumpkin it's easier if you halve or quarter it. Second, cook it. You can make it at about 375 degrees for 45 minutes or so, or you can try steaming it which would take somewhere between 20 and 30 minutes. Third, remove the skin. Once the pumpkin flesh has softened from cooking it can easily be scraped from the skin. Last, puree it up in a blender, food processor, or with a potato masher.

    2. Thanks so much! :-) I look forward to making this recipe next week.

  3. I just made these - I had an extra can of pumpkin puree I needed to use so I used that. It just didn't come out very "sweet" or maybe I was expecting more of a sweeter taste. Any healthy substitutions for added sweetness? Mine was just very, very bland. I did add some cardamom (which is a favorite spice of mine I use in most of my pumpkin recipes) instead of nutmeg (as I didn't have any of that either).

    1. Since you didn't follow the recipe as written, I cannot truly know what yours tasted like, but I don't have a problem with any kind of bland-ness. You could try doubling the spices, but there are already quite a lot in there and it would be quite the overkill for my taste. As for the sweetness, it is a healthy recipe so I'm not sure how sweet you expect it. You could try adding a little honey or a medjool date blended in to add some healthier sugars,

  4. Anonymous2:52 PM

    I used 1/2 tablespoon stevia. It was better, but next time I would either use a whole tablespoon, or throw in a whole pitted date

  5. Anonymous7:29 AM

    I only have canned pumpkin, good or no?

    1. I have made this with both fresh pumpkin puree and canned. Either works, but I prefer the flavor of fresh.

  6. Anonymous2:54 PM

    Canned would be functional but not nearly as tasty as a jade, white, or sugar pie pumpkin.
    Big flavor difference.

  7. Anonymous8:14 PM

    I do not eat dairy and I am wondering if you have any suggestions for a yogurt substitute? I already make a pumpkin pie smoothie, I use a combination of coconut and almond milk in. Do you think that would work with this recipe?

    1. You could easily leave out the greek yogurt. It would just be a bit thinner, but still just as tasty.

  8. I love the idea of ready made breakfast, and this sounds so tasty!


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