For that time in the autumn when it's still warm out, but you're so ready for those fall flavors.
Place smoothie ingredients in a blender and process until smooth, scraping down the sides once or twice to make sure everything is incorporated.
Heat oven to 325°F and line a baking tray with parchment paper.
In a large mixing bowl, combine oats, pecans, pepitas, chia seeds, cinnamon, and salt. Mix together to evenly distribute the spices.
In a pourable glass measuring cup like Pyrex brand, combine oil and maple and mix together with a fork. Pour wet ingredients into dry and mix together until the oats are evenly coated.
Spread in an even layer on the prepared baking tray and place in the oven for 20 minutes. Take out the tray, rotate it, and cook for another 15-20 minutes until golden.
Remove from the oven and let cool completely on the tray—this is when it will really crisp up and get its crunch. Once cooled, break into pieces and store in an airtight jar at room temp for up to two weeks or in the fridge for a month.
*To roast sweet potatoes (I usually roast 3 or 4 at a time to use for various meals), scrub the skins and wipe them clean. Poke a few times with a fork and pop them in a 400°F oven for 45 minutes until softened and cooked through (give it a little squeeze with a tea towel protecting your hands. If it has a good amount of give, it’s done). Let them cool completely, then you can easily remove the skin. You can store these in the fridge or in the freezer cut in half or lightly mashed.