This apple pie smoothie, y’all. There’s something about it that’s super comforting. It reminds me of happiness and a simple way of life. It’s sweet and perfectly spiced, and though it’d be better in the fall, I’m all about bring fall to me right now (like we did with the Baked Apple Cider Oatmeal). So let’s go make this delicious smoothie!
Mine’s green because I add greens, but you don’t have to. Starting with a base of bananas is a good idea though. Then we add all the other amazing ingredients, like apple, dates (for sweetness though optional), cinnamon, nutmeg, walnuts, oats, and flax/chia. You can even include maca or turmeric (+ black pepper for more turmeric bioavailability) for an even healthier drink!
I really can’t get enough of this one. I’ve made it before, but it was time to make it again – and boy, am I glad I did! It’s refreshing but comforting right now as summer continues to heat up my part of my world. Cheers to you if you make one!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A smooth, sweet, creamy, and perfectly spiced apple pie smoothie perfect for breakfast on a fast-paced morning. Throw in the blender and go!
- 1-2 ripe bananas (frozen works best)
- 1 cup water
- 1 handful greens (I chose power greens)
- 1 apple, roughly chopped (I prefer pink lady or honeycrisp)
- 1/4 cup oats
- (optional) 1-2 dates, pitted (for sweetness)
- 1 small handful walnuts
- 1/2 tsp cinnamon
- 1 tbsp ground flax/chia
- 1 pinch nutmeg
- (optional) 1/4 - 1/8 tsp turmeric (+ a dash of black pepper for better bioavailability)
- (optional) ice (as needed)
Add all ingredients to blender one by one. Then blend until smooth and well combined.
Pour into glass and enjoy. Store leftovers covered in refrigerator for up to 48 hours, though best when fresh.
Let’s pretend it’s fall, okay? This baked apple cider oatmeal tastes like fall, and we could all probably use a touch of autumn in the dead of summer. It’s intensely hot out there, but if it’s cool enough in the morning, you won’t regret making this dish for breakfast. You can also save this recipe for the fall though. Or…just do both. That’s what I’m gonna do! So let’s do this!
Remember those Peanut Butter Fudge Bites we made last week? Uh, yeah. We’re making a baked oatmeal with them today. Because why not? Peanut butter can do no wrong, and combining it with apple is a magical experience. Seriously. This is one of my better ideas, and I’m sure you’ll see why when you make this delicious baked apple and peanut butter fudge oatmeal!
This one got a huge “YES!” from Husband. I *really* wanted jelly-filled peanut butter muffins but thought I’d make a jelly-filled peanut butter oatmeal instead. When I asked Husband if he had a flavor preference for a baked oatmeal, he looked at me with stars in his eyes and said, “We have apples!” So peanut butter apple it was. And dude. SO glad we did it. Mmmmmm!!
If you can’t tell, I’m obsessed with baked oatmeal right now. From chocolate oats to French toast oats to oats with zucchini, I’ve been trying a lot. And I’ve already tried a blueberry pie, so thought I’d try apple pie oatmeal. And YUM, y’all. So much yum.
So I had a lot of overripe bananas…
I’ve said this before, haven’t I? Probably time and time again. Because I buy a LOT of bananas, and I don’t always get through them before they’re overripe. I freeze a lot of them and make delicious nice cream too. But I inevitably end up making some kind of muffin or bake with overripe bananas. So here is my latest creation – baked oatmeal cups! I hope you enjoy!
So I had a lot of overripe bananas…
I feel like this is how most of my cooking adventures start. I buy a lot of bananas, eat a lot of them, freeze some of them, and STILL have bananas that end up going too brown. And I mean almost-black brown. So I end up making a lot of banana/oat-based creations. This one isn’t revolutionary, but I threw it all together and loved how they turned out. I will definitely work on tweaking it, though this is a really good base to work from.
These are freaking delicious. They’re a twist on my chocolate chip muffins, made with even more fruit! Because that’s what I love most. I make them at least once a week, and yesterday, I made them and ate all twelve throughout the day. Oopsie! But oh well. They’re low fat and full of fruit, fiber, and yum. YUMMM. Seriously. And they’re gluten-free.