Pumpkin Cinnamon Crunch Smoothie Bowl

• Vegetarian

• Produce

  • 1 16-ounce can Pumpkin puree, pure

• Refrigerated

  • 4 oz Silk almond milk

• Breakfast Foods

  • 1 Kashi cereal
  • 1/4 cup Oatmeal

• Canned Goods

  • 1 scoop Vanilla protein powder

• Baking & Spices

  • 1 Cinnamon, ground

• Nuts & Seeds

  • 1 Almonds
  • 1 tsp Chia seeds
  • 1 tsp Flax seed, ground
  • 1 Pecans
  • 2 tbsp Sunflower seeds

• Dairy

  • 1 8 ounces container Pumpkin flavored noosa yogurt

• Frozen

  • 2 cups Ice

Found on happyfoodhealthylife.com

Ingredients

• 1 16-ounce can pure pumpkin puree (not pumpkin pie filling)
• 4 ounces Silk Almond Milk
• 8 ounces container of pumpkin flavored Noosa yogurt (or other pumpkin-flavored yogurt of your choice)
• 1 scoop vanilla protein powder
• 1/4 cup oatmeal
• 1 teaspoon ground flax seed
• 1 teaspoon chia seeds
• 2 Tablespoons sunflower seeds
• 2 cups ice
• For Topping:
• kashi cereal (I used the cinnamon crunch cereal)
• slivered almonds
• chopped pecans
• ground cinnamon

Directions

• Blend all ingredients together in a high speed blender except for the toppings.
• To ensure a thick smoothie that will be good for eating with a spoon, use quite a bit of ice. You can put your smoothie in the freezer for 20-30 minutes before serving to solidify even more.
• Pour into a shallow bowl and top with desired amounts of Kashi cereal, almonds, pecans, and cinnamon. You could also use sunflower seeds, raisins, flax, chia, etc.