A Pumpkin Spice Smoothie topped with delicious Pan-Baked Maple Sea Salt Granola. Vegan, gluten-free, and low-sugar. The perfect smoothie bowl for fall!
Thanks to Bob’s Red Mill for giving me the opportunity to share this tasty smoothie with all of you.
If you know me, you know I LOVE pumpkin. I was on the pumpkin train before it was even Instagram-worthy and before every company was coming out with pumpkin spice versions of their products.
I know we’re getting into the fall season now, but smoothies can be enjoyed all year round no matter what the temperature if you tailor their flavor to the season.
Exhibit A: my go-to pumpkin spice smoothie bowl base.
And what’s better than a pumpkin spice smoothie? A Pumpkin Spice Smoothie Bowl with Maple Sea Salt Granola!
My friends at Bob’s Red Mill recently released a line of new PAN-BAKED granolas…and I am obsessed.
The 4 new granolas are made Bob’s Way. Meaning they encompass everything Bob’s Red Mill stands for as a company and a pioneer in the health food industry. They are USDA certified organic, non-GMO, Kosher, and made with Bob’s whole grain, gluten-free oats.
The ingredient lists are short, filled with recognizable, whole food ingredients, and have less than 5 grams of sugar per serving. And best of all…they all taste BOMB. I mean check out these flavors…
…and my absolute favorite Maple Sea Salt!
With fall in the air, Maple Sea Salt is just satisfying all of my cravings lately. It totally passes my 3-point granola test. It’s delicious straight out of the bag, with milk or yogurt, and best of all ON A SMOOTHIE.
So naturally I paired it with my quintessential fall smoothie.
Pumpkin Spice Smoothie and Maple Sea Salt Granola…a match made in fall-flavored heaven.
Pumpkin Spice Smoothie with Maple Sea Salt Granola
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: breakfast
½ cup pumpkin puree
1 frozen banana
½ cup unsweetened almond or cashew milk
¾ cup plant-based yogurt (KiteHill, Forager, Silk, or another dairy-free yogurt)
A handful of ice
½ tsp pumpkin pie spice
Optional: 1 tbsp maple syrup
Blend all ingredients together in a high-speed blender (except toppings) until creamy and smooth. Top with Bob’s Red Mill granola and other toppings of choice.
Keywords: smoothie, gluten-free, vegan, blender, breakfast, snack, pumpkin, pumpkin spice, fall, fall food, fall recipes
You can make the smoothie on its own. You can eat the granola on its own. But for ultimate deliciousness…pair them together. This will be your new FAVORITE fall (or if you’re like me…ANY SEASON) breakfast.
Vegan, gluten-free, low sugar, and totally yummy. Dessert for breakfast anyone?
Tell me in the comments your favorite smoothie bowl topping!Stay connected:Subscribe to Healthy HelperInstagram: HealthyHelperFacebook: Healthy HelperTwitter: @Healthy_HelperPinterest: Healthy_HelperTikTok: KailaProulxBloglovin’: Healthy HelperBuy my BUDGET TRAVEL EBook!Shop with me on Amazon. Favorite products, fun finds, and more!