Apple Pie Smoothie
One chilly school morning, I had half an apple, a sleepy child, and no time to bake the pie I was craving, so I blended the whole idea instead. Toasting the oats first gave the smoothie that buttery…
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 each small sweet apple, cored and chopped
- 3/4 cup plain Greek yogurt
- 1 cup whole milk
- 2 each pitted Medjool dates, chopped
- 1 tablespoon pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 cup ice cubes
- 1 pinch fine salt
Instructions
- Set out a high-powered blender, a small dry skillet, a chef's knife, a cutting board, and two chilled glasses. Measure all of the ingredients before blending; once the oats are toasted, the smoothie comes together quickly and the warm cereal aroma is best captured immediately.
- Place the 1/2 cup rolled oats in the dry skillet over medium-low heat. Toast for 4 to 5 minutes, stirring or shaking the pan every 20 to 30 seconds, until the oats are lightly golden and smell nutty like warm granola. Do not use high heat, because the thin flakes can scorch before they develop their bakery-like aroma.
- Transfer the toasted oats to a plate and spread them into a thin layer. Let them cool for about 3 minutes, until they are no longer hot to the touch; cooling prevents excess heat from loosening the yogurt and gives the finished smoothie a thicker texture.
- While the oats cool, rinse and dry 1 small apple, cut it into quarters, remove the core and seeds, and chop the flesh into 1/2-inch pieces. Leave the peel on for extra apple character and fiber, but peel it if your child prefers an especially smooth texture.
- Add 1 cup whole milk to the blender first, followed by 3/4 cup Greek yogurt, the chopped apple, 2 chopped pitted dates, 1 tablespoon maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon vanilla, and a pinch of salt. Adding the liquid first helps the blades circulate without forcing the motor to work against a dense layer at the bottom.
- Add the cooled toasted oats and 1 cup ice cubes. Secure the blender lid firmly, start on low speed for 10 seconds, then increase to high and blend for 45 to 60 seconds. Pause once to scrape down the sides if needed; the mixture is ready when no oat flakes remain visible and the apple is fully broken down.
- Stop the blender and check the consistency with a spoon. It should be thick enough to cling briefly to the spoon while still pouring in a steady ribbon. If it is too thick, add milk 1 tablespoon at a time and blend for 10 seconds after each addition; if it is too thin, add 2 or 3 ice cubes and blend again.
- Taste a small spoonful after blending. Look for clear apple and cinnamon notes with a soft, creamy finish. Add up to 1 teaspoon more maple syrup for a sweeter breakfast, or another small pinch of cinnamon for a stronger pie-spice impression, then blend for 5 seconds to combine.
- Let the blended smoothie stand in the covered blender jar for 1 minute so the toasted oats can hydrate and the texture can settle. Give it one brief 5-second blend before serving; this removes any separation and restores the thick, spoon-coating consistency.
- Pour immediately into two chilled glasses, filling them nearly to the rim. Serve with wide reusable straws or small spoons for children, and offer the smoothie alongside breakfast or as an after-school snack. If preparing it ahead, refrigerate it in a sealed jar for up to 4 hours and shake vigorously before pouring, since the oats naturally continue to thicken the drink.
Watch the Apple Pie Smoothie cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home