Nutrition
Calories: 561kcal | Carbohydrates: 59g | Protein: 34g | Fat: 21g
But first, the numbers!Granola recipe makes 10 servings; smoothie recipe makes 2. Nutrition info is based on 1 serving of granola and 1 serving of smoothie.
Servings
Ingredients
- 1 cup canned pumpkin not pumpkin pie filling
- 2 cups almond milk unsweetened
- 2 servings vanilla vegan protein powder I use Orgain
- 2 tablespoons flax seeds
- 2 tablespoons peanut butter I use PBFit because it has more protein
- 1 Banana
- 3 Medjool Dates no pits
- 1/2 teaspoon tumeric
- 1 1/2 teaspoon pumpkin pie spice
- 2 cups oats dry
- 4 oz applesauce unsweetened
- 1/3 cup maple syrup
- 1/2 cup walnuts chopped
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
Instructions
- In a strong blender (I use a Vitamix), mix all of the Smoothie ingredients together until you have a smooth mixture. Add some milk if it’s too thick.
- Preheat oven to 350ºF.
- Mix all granola ingredients together in a large bowl until oats are evenly coated.
- Pour granola onto a baking sheet(s) that is covered with parchment paper. Spread out on baking sheet in a thin layer.
- Bake for 20 - 25 minutes, flipping granola at the halfway point. Take out of the oven when granola is dry and crunchy.
- Sprinkle 1 serving of granola on top of 1 serving of Pumpkin Pie Smoothie and enjoy!
Equipment
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Notes
Granola recipe makes 10 servings; smoothie recipe makes 2.
Did you make this recipe?Mention @proteindeficient.vegan
Author
Protein Deficient Vegan
