Toasted Oat and Pecan Smoothie

Description

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.

Ingredients

• 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)

Instructions

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.