Ingredients
Main Ingredients
- 1 large raw carrot, sliced (or shredded)
- 1 frozen medium ripe banana
- ½ cup frozen pineapple chunks
- ¾ cup light coconut milk, plus more if necessary
- ¼ cup plain Greek yogurt
- ¼ cup gluten free oats
- 1 tablespoon pecan butter or almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
Instructions
- Prepare Ingredients: Slice or shred the large raw carrot to ensure it blends smoothly, especially if your blender is not high-powered.
- Combine Ingredients: In a large high-powered blender, add the sliced carrot, frozen banana, frozen pineapple chunks, light coconut milk, Greek yogurt, gluten-free oats, pecan or almond butter, vanilla extract, ground cinnamon, and a pinch of nutmeg.
- Blend Smoothie: Blend all ingredients on high for 1-2 minutes until smooth and creamy. If the smoothie is too thick, gradually add more coconut milk to achieve your preferred consistency.
- Serve: Pour the smoothie into a glass. This recipe makes one large smoothie serving a full meal, or it can be divided into two smaller servings for a snack.
Notes
- Use shredded carrot if your blender is not high-powered to ensure a smooth texture.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.
- Add a sprinkle of chia seeds or flaxseeds for extra fiber and omega-3 fatty acids.
- Adjust the sweetness by adding a teaspoon of honey or maple syrup if desired.
- This smoothie can be made ahead and stored in the refrigerator for up to 24 hours, but is best enjoyed fresh.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
