Ingredients
Produce
- 1 large raw carrot, sliced (or shredded if no high-powered blender)
- 1 frozen medium ripe banana
- ½ cup frozen pineapple chunks
Dairy & Alternatives
- ¾ cup light coconut milk (or any milk of your choice)
- ¼ cup plain Greek yogurt
Pantry
- ¼ cup gluten free oats
- 1 tablespoon pecan butter or almond butter
- 1 teaspoon vanilla bean paste
- ½ teaspoon ground cinnamon
Instructions
- Prepare Ingredients: Slice or shred the carrot if your blender is not high-powered. Gather all the other ingredients, ensuring the banana and pineapple chunks are frozen for the best texture.
- Combine Ingredients: In a large high-powered blender, place the sliced carrot, frozen banana, frozen pineapple chunks, light coconut milk, Greek yogurt, gluten free oats, pecan or almond butter, vanilla bean paste, and ground cinnamon.
- Blend Until Smooth: Blend the mixture on high speed for 1-2 minutes or until all ingredients are fully combined and the smoothie is creamy and smooth.
- Adjust Consistency: If the smoothie is too thick, add more coconut milk or your choice of milk a little at a time and blend briefly again until you reach your desired consistency.
- Serve: Pour the smoothie into a glass. The recipe yields one full meal-sized smoothie or can be divided into two smaller servings for a snack.
Notes
- Use a high-powered blender for the smoothest texture, especially if you prefer not to shred the carrot.
- This recipe is naturally gluten free if you use gluten free oats.
- You can substitute the pecan butter with almond butter or any nut butter you prefer.
- Adjust the sweetness by adding a little honey or maple syrup if desired, though the banana and pineapple usually provide enough natural sweetness.
- For a vegan version, ensure the Greek yogurt is plant-based or substitute with a vegan yogurt alternative.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
