Don’t you just love waking up to a ready-to-go breakfast and a hot carafe of coffee? It makes me feel cared for, and gives me just a little more time to ease into the day. One of the things I love about organizing, is that it helps me think of ways I can incorporate more self-care into my life. So this week, I’m sharing a simple recipe that helps me organize a healthy, fall-inspired, make-ahead breakfast: pumpkin pie smoothie bowls!

Recipe:

I’ve been so inspired by the cookbook Run Fast. Cook Fast. Eat Slow. By: Shalane Flanagan and Elise Kopecky. This book is packed with healthy, easy to cook, recipes that make me feel like I’m glowing! Now that it’s fall,  decided to play around with their Rad Raspberry Beet Smoothie Bowl, and turn it into a fall inspired treat. Here’s how to make it:

Pumpkin Pie Smoothie Bowls:

Serves 4

1 cup pumpkin puree

2 heaping cups frozen peaches

2 cups whole milk greek yogurt (I use Greek Gods traditional)

8 pitted dates (medjool or deglet)

2 T. almond butter

1-2 tsp. cinnamon or pumpkin spice (optional). Note: leaving this out gives it a brighter, peachier taste, and putting it in makes it taste more like pumpkin pie.

1 cup uncooked oats (to be mixed in after blending)

Blend in a high-speed blender, it will be thick, and pour into 4 Tupperware bowls. I usually have to blend it a few times and scrape down the sides. The more you blend it, the more of a whipped texture it will have. Mix 1/4 cup uncooked oats into each bowl, and let sit for at least 15 minutes. You can make and mix these ahead and they will keep in the fridge for up to 4 days! I love these Ziploc bowls, because they are leak proof and stackable.

Other smoothie bowl combos to try:

Sub the pumpkin and peach for other fruits and veggies! I like these combos:

Strawberry Spinach

Blackberry Kale

Cherry Beet

Enjoy!