Filled with oats, pumpkin, and lots of spices, this smoothie is refreshing, filling, and reminds me of pumpkin pie!
Pumpkin is full of carotenes, Vitamin A, minerals like copper and potassium, and antioxidants. Oats lower cholesterol and your risk of cancer, stabilise blood sugar levels, and help with bowel movements, as well as keeping you satisfied and full for hours. I love how they make this smoothie so thick, and much more ‘meal-y.’ If you’re vegan or dairy-free, you may omit the yoghurt (and replace with extra milk), but I like the probiotics, calcium, protein, satiating fats, and thickness if adds.
I soak my oats overnight to make them easier to digest, and also so they blend more smoothly. However, if you want to use instant or quick oats, soaking isn’t really important (for texture).
This recipe can be vegan, dairy-free, and gluten-free.
Serves 1
Preparation time: 10 minutes (plus chilling)
Ingredients:
– 1/2 cup whole grain oats, soaked overnight (you can use gluten-free, or 1/3 cup instant/ quick oats)
– 1/3 cup milk of choice
– 2-3 Tablespoons full-fat yoghurt (or replace with extra milk)
– 3 Tablespoons pumpkin purée, or 1/3 cup cooked pumpkin cubes
– Sprinkle each of cinnamon, mixed spice, allspice, ginger, and nutmeg
– 1/2 teaspoon vanilla essence, or sprinkle of ground vanilla bean
– 1 teaspoon rice malt syrup
– 1 teaspoon psyllium husks, optional
– Ice cubes, as desired (I used about 8)
Method:
1. Blend together all ingredients except the ice cubes, until smooth and creamy.
2. Add ice cubes to blender, and pulse/ blend until smooth. Taste and add extra sweetener/ spices, if wished, and thin with more milk as you like.
3. Pour into a HUGE glass (or a bowl!), top with whatever you want (I used a dollop of yoghurt, goji berries, brazil nuts, sunflower seeds, cinnamon, and a drizzle of rice malt syrup). Enjoy! 🙂
