Gingery Apple Pie Smoothie
Servings 2 People
Ingredients
- 1 large apple (honeycrisp or fuji), cored, quartered
- 1 cup water
- ½ cup rolled oats
- ½ cup whole milk Greek yogurt
- ¼ cup hulled hemp seeds
- 3 tbsp almond butter or use tahini or peanut butter
- 1”-2” knob of ginger depending on how gingery you like things
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- ¼ tsp ground nutmeg
- ¼ tsp ground turmeric
- Maple syrup (optional)
- Chai Spiced Nut and Seed Clusters (optional)
- Taste the smoothie before adding maple syrup to see if you want it sweeter or not. It will depend a lot on the size and sweetness of the apple you use.
- Note: the smoothie will thicken up a lot as it sits (it’s thicker and creamier the next day!). Also, since we’re not using any frozen ingredients, the smoothie will be lukewarm, which is actually nice this time of year. If you prefer cold, make it ahead and store it in the fridge or freeze your cored/quartered apple.
Items you can prep ahead (optional)
- Make the smoothie!
- Make the nut and seed clusters (if using)
Instructions
- In a high-speed blender, add all of the ingredients and blend on high until smooth.
- Taste and add some maple syrup if you want to sweeter (see note).
- I love it on its own, but I love it even more with some chopped apples and my Chai Spiced Nut and Seed Clusters stirred in (chewing your smoothies also helps improve digestion!).
- See “leftovers” section for other ideas.
Notes
Substitutions:
- To make vegan, skip the yogurt or use a vegan alternative.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- This smoothie gets thicker and creamier after it sits overnight in the fridge!
- You could turn it into a smoothie bowl and top with the nut and seed clusters, apples, granola, nut butter, etc…
- I enjoyed it as a smoothie bowl with some greek yogurt swirled in and topped with the chai nut and seed clusters. It was delicious!