I like to think that people test their recipes before publishing them, but sometimes I wonder if that’s true. I was searching for a pumpkin smoothie the other day and came across one that sounded unique; with oats, pumpkin, and chia seeds. Three ingredients I love, of course. I made the smoothie and while it was absolutely divine, it certainly wasn’t what I would consider a smoothie. Hence the title of this blog post. The recipe was called a smoothie, but I’m calling it a pudding, because that’s definitely what it was. I ate this with a spoon. You could try to drink it, but good luck (I much prefer eating my food anyway, don’t you? Rather than drinking it. Just sayin’)…
Pumpkin Oat Chia Smoothie/Pudding
Ingredients
- 1 cup cooked steel cut oats, cooled (this is about ½ cup dry)
- ½ cup plain Greek yogurt
- 1 cup unsweetened almond milk
- 5 ounces (or ½ of a standard sized can) pure canned pumpkin **
- 1 Tbsp. chia seeds
- 7 drops Stevia (or any other favorite non-nutrative sweetener)
- 1 tsp. pumpkin spice
Instructions
- Add all ingredients to a blender or Magic Bullet.
- Serve cold, and enjoy with a spoon (or make into more of a smoothie by adding more almond milk and possibly some ice!)
Notes
** Pumpkin contains FODMAPs (specifically, polyols). If you would like to omit the pumpkin and use mashed banana or even sweet potato (~1 cup, mashed, of either) you could do that. I follow a low FODMAPs diet and could handle the small amount of pumpkin in this smoothie, so you may be able to as well (you could always just add less, if you’d like).
Nutrition Information
Serving size: 1 smoothie (half the recipe) Calories: 309 Fat: 9 g Saturated fat: 1.2 g Carbohydrates: 43.8 m Sugar: 5.7 g Sodium: 118 mg Fiber: 13 g Protein: 14.7 g
Nutrition Highlights: Excellent source of vitamin A (336% DV), calcium (47%), and iron (32%)
If you’re looking for a breakfast or snack to hold you over for hours, literally, hours, this is it. The chia and the oats swell up in your stomach and helps keep you feeling full, in a non-bloating way. I still have no gotten sick of pumpkin. Have you? I’m waiting for the time in January when all the canned (BPA-free lining, of course) pumpkin goes on sale. I’ll be making pumpkin smoothies, pumpkin oats, pumpkin ice cream, pumpkin muffins, pumpkin stuffed shells, pumpkin parfaits, you name it, I’ll continue making it even as winter comes to an end and Spring start to approach. My goal is to turn into a pumpkin.
Well I hope you had a great weekend. I made ten loaves of my “famous” pepperoni bread over the weekend (it’s so good, I get more and more people requesting a loaf each year!). I will post the recipe tomorrow. If you’re looking for a gift to give out to friends, or something to bring to a holiday party, this bread will do the trick!
If you’re like us, here in Ohio, you were trying to stay warm and cozy this weekend. It’s been the colder than normal around here, with more snow fall than we’ve had in December since about 1980, so they say. It’s insane. I think it’s supposed to warm up a bit this week, but I’m not holding my breath. Either way, I hope everyone enjoys their week. Hopefully a nice long break is right around the corner for you! “See you” tomorrow!.
