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Apple Pie Smoothie

by Clean Plate Club member Addie Martin
This apple pie smoothie recipe is reminiscent of the real thing - without all the added sugar! Try it for your next on the go breakfast.
Ready in: Level: Easy
Prep: Cook: Yields: 1 smoothie


    Gelling Chia Seeds

  • 3 T chia seeds
  • 1 c water

  • Apple Pie Smoothie

  • 1 T unsalted butter (or coconut oil)
  • 2 sweet apples (core removed and chopped; Try Gala, Jonagold or Fuji apples)
  • 1 T agave nectar
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t nutmeg
  • 1/8 t kosher salt
  • 1 c Stonyfield Organic Whole Milk Plain Yogurt
  • 1 T gelled chia seeds
  • 1 T agave nectar


Step 1

Start the recipe by gelling the chia seeds. It's easy! Simply combine the chia seeds and the water in a tall container. Stir well and allow to sit for at least 10 minutes. As the mixture sits, it will transform into a gel-like substance. The remaining gelled chia seeds can be stored in the fridge in an air tight container for up to two weeks.

Step 2

After you've set the chia seeds to gel, start on the rest of the recipe.

Step 3

Heat the butter or coconut oil over medium high heat. Add the apples, the first tablespoon of agave nectar, cinnamon, ginger, nutmeg and kosher salt.

Step 4

Cook for 5 minutes until apples are softened just a bit. Remove the apples from the skillet and cool to room temperature. This may take up to 20 minutes or so.

Step 5

Once apples are cool, add the apple mixture, yogurt, chia seeds and the other tablespoon of agave nectar to a blender and blend until smooth.

Step 6

Serve right away or store in the refrigerator (up to overnight).


Serving Size: 1 smoothie, Calories: 654, Calories from Fat: 230, Total Fat: 25g, Total Fat Percent: 39%, Saturated Fat: 12.6g, Saturated Fat Percent: 12.6%, Cholesterol: 65mg, Cholesterol Percent: 22%, Sodium: 467mg, Sodium Percent: 19%, Total Carbohydrate: 97.5g, Total Carbohydrate Percent: 33%, Dietary Fiber: 17g, Dietary Fiber Percent: 69%, Sugars: 80g, Protein: 13g, Vitamin A: 8%, Vitamin C: 46%, Calcium: 39%, Iron: 16%