Slice peppers into quarters and remove cores. Spread out on a baking sheet and place in freezer until frozen solid, about 4 hours. Transfer to a resealable plastic bag until ready to use.
Preheat oven to 300. Spread oats on a rimmed baking sheet and bake until they begin to darken and smell toasted, about 10 minutes, stirring once halfway through cooking time. Be careful not to burn oats.
For each smoothie, place 1/4 cup toasted oats, 1 cup milk, 1/2 cup yogurt, 1 tbsp nut butter, 2 tsp maple syrup, 1/4 tsp vanilla, 1/4 tsp cinnamon, 1/4 tsp ginger powder, and 1 frozen pear in a blender and blend until smooth.