I bought some amazing apples from the farmer’s market this week and they were just begging for a spicy fall makeover. So, rather than diving in and making a sugar-filled apple pie, I thought I’d ease into the season with a healthy and fresh smoothie.
This recipe is packed with nutrients, complex carbohydrates, healthy fat and protein. Even the spices add antioxidants and anti-inflammatory properties to round out this complete meal. If you want to make it extra healthy, just 86 the maple syrup, or use a lesser amount.
And have you ever used blackstrap molasses? If not, go out and buy some… now. Not only is it the perfect way to add a deep, hearty flavor to your autumn dishes, but it is a great source of calcium and iron. Definitely a go-to sweetener for the cooler months.
- 1/4 cup rolled oats, soaked in 1/2 cup non-dairy milk for at least 30 minutes
- 1 apple, cored and sliced
- 1 tablespoon chia seeds
- 1 tablespoon almond butter
- 1/2 tablespoon maple syrup (optional)
- 1/2 tablespoon blackstrap molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
- 4-5 ice cubes
- 1 tablespoon dry rolled oats
- 1/2 teaspoon vegan margarine
- 1/2 tablespoon sugar
- 1 tablespoon chopped pecans
- Soak your oats in the milk overnight (or for at least 30 minutes).
- Add all ingredients to the blender except for the ice.
- Blend until smooth.
- Add ice and blend again until smooth.
- Optional: sprinkle with toasted oats and pecans.
- Heat the oats and margarine in a small sauce pan over medium heat, stirring.
- Once the margarine is melted, add the sugar and the chopped pecans and keep stirring.
- Once the oats and the pecans start to brown (only about 2 minutes), remove from the heat immediately. Do not let them burn.
- Sprinkle over your smoothie.