Toasted Oat and Pecan Smoothie

Millican Pecan - Toasted Oat and Pecan Smoothie
By

American Pecan Council | Brandon Matzek, Kitchen Konfidence
Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious, protein-packed treat that will start your morning off right.

Toasted Oat and Pecan Smoothie

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.
 

Recipe Notes:

  1. You may use lighter milk and yogurt if desired here.

Nutrition Facts:

Calories

390

Fat

24g

Sat Fat

5g

Sodium

80mg

Carbs

39g

Fiber

5g

Protein

11g

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