This is the perfect fall breakfast. It stays good in the fridge for 1 week, or can be frozen. Just thaw in the fridge overnight. My family has been eating make ahead smoothies for a few years now. It's great on vacations or camping or for busy weeks where we need a grab and go breakfast. My husband likes to utilize make ahead smoothies for weeks where he spends his mornings cycling. It's healthy, filling, and this pumpkin version is a fall delight. You can drink these right after you make them, but letting them sit thickens them up and soaks the oats so it is highly preferable.
The Base Recipe (produces 1 pint sized jar)
1/4 cup old fashioned rolled oats
1 cup almond milk
1/4 cup Greek yogurt
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch cloves
The Bigger Recipe (produces 4 pint sized jars)
1 cup old fashioned rolled oats
4 cups almond milk
1 cup Greek yogurt
2 cups pumpkin puree
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
The Bulk Recipe (produces 12 pint sized jars)
3 cups old fashioned rolled oats
12 cups almond milk
3 cups Greek yogurt
6 cups pumpkin puree
2 tablespoons cinnamon
1 tablespoon nutmeg
1 1/2 tsp cloves
Instructions
1. Put all ingredients in a blender. If you are producing in bulk, you can probably only make "the bigger recipe" fit into your blender so it'd have to be done in 3 batches. Blend until smooth. Pour into pint sized mason jars. Store in the fridge for 1 week, or freeze for up to 3 months. Thaw 12-24 hours in the fridge.
Inspired by The Yummy Life
