How to Make Pumpkin Pie Smoothie Bowls with Toasted Oat Crunch
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Preheat oven to 375°F (190°C). Toss oats with melted butter and cinnamon, spread on baking sheet, and toast for 8 minutes until golden.
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Meanwhile, in a blender, blend pumpkin puree, frozen banana, Greek yogurt, milk, maple syrup, and pumpkin pie spice until smooth.
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Divide smoothie into two bowls.
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Top each bowl with toasted oat crunch.
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Serve immediately with extra cinnamon if desired.
Pro Tips for Perfect Pumpkin Pie Smoothie Bowls with Toasted Oat Crunch
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of unsweetened canned pumpkin puree, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Pumpkin Pie Smoothie Bowls with Toasted Oat Crunch?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Pumpkin Pie Smoothie Bowls with Toasted Oat Crunch?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for unsweetened canned pumpkin puree?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.