Toasted Oat and Pecan Smoothie

  • Yield: 4 servings
  • Total Time: 20mins


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. Recipe submitted by Brandon Matzek, Kitchen Konfidence.


  • 1 cup raw pecan halves
  • 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, chopped (optional)


  1. Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes).  Let cool completely.
  2. 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.

nutrition facts

Based on 4 servings

Per serving:

  • Calories390
  • Fat 24g
  • Saturated Fat 5g
  • Sodium 80mg
  • Carbohydrates39g
  • Fiber 5g
  • Protein 11g


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