- 3/4 cup (180 ml) unsweetened almond milk
- 1/2 Tbsp (8 g) almond butter**
- 2 Tbsp (30 g) pumpkin puree
- 2 Medjool dates, pitted (~30g)***
- 1/3 cup (30 g) rolled oats (GF if needed)
- 1/4 – 1/2 tsp instant coffee granules****
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- The night before, add all the ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight. This step isn’t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.
- When ready to eat, blend on high until the oats and dates have fully broken down and a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your preference.
- At this point, you can either enjoy it as is or warm it up by transferring the smoothie to a small saucepan set over medium heat and bringing it to a simmer or boil, depending on how hot you want it. If the smoothie becomes too thick during cooking, add an extra splash of almond milk until your desired consistency is reached.
* Cook time refers to chill time. ** I used almond butter because it has a sweet and mild taste, but feel free to use whichever nut/seed butter you prefer. *** If you don’t have any dates, you can also use 1 – 1 1/2 Tbsp (15-22 ml) of a liquid sweetener like maple syrup or honey. **** Adjust the amount depending on how much you want the coffee flavour to shine through. I recommend starting with 1/4 tsp and adding more post-blending if it’s not enough.
Keywords: breakfast, easy, Fall, gluten-free, healthy, PSL, pumpkin, pumpkin spice latte, recipe, smoothie, vegan