Toasted Oat and Pecan Smoothie
1 cup Dickey Farms pecans in pieces
1/2 cup old-fashioned oats
1 cup milk
1 cup whole Greek yogurt (or yogurt of choice)
2 bananas, cut into slices and frozen
3 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp vanilla extract
Pinch of salt
Grated nutmeg, for topping (optional)
Pecan pieces or halves for topping (optional)
Preheat oven to 350°F. Place oats and pecan pieces on a rimmed baking sheet, and bake in oven, stirring occasionally, until toasted and fragrant (12-15 minutes). Let cool completely.
Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla, and salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces/halves.