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Toasted Oat and Pecan Smoothie

Toasted Oat and Pecan Smoothie Recipe

Servings 2 servings
Author Brandon Matzek


  • 1/2 cup old-fashioned oats
  • 1 cup pecan halves
  • 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)

Crumbled pecans, for topping (optional)


  1. Preheat an oven to 350°F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 - 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 crumbled pecans if using. Enjoy immediately.

Recipe Notes

* You can use lighter milk and yogurt if desired here.