Smoothie bowls are a new addition to my breakfast menu but one which I am currently loving. The extra textures of the toppings make it more exciting than just a smoothie in the morning but the fact it’s a smoothie base means it’s still light enough if like me you struggle with digestion first thing in the morning. Also eating a smoothie with a spoon can – for some people – make it feel more like a meal and therefore help them feel fuller.
It’s also super simple and quick to make – well depending how much of a perfectionist you are and how creative you want to get with your toppings! I’ve even made the granola from scratch one morning but I generally suggest preparing a batch of this on the weekend to make life a little easier in the mornings!
Berry-beet Smoothie Bowl with homemade granola
Gluten Free | Dairy-Free | Vegan
Time: 20 mins for granola (can be made in a large batch in advance)
5 minutes for smoothie
I usually make a batch of this every 2 weeks as it will last this long in an air-tight jar and for smoothie bowls, I only use a small amount each day. If you’re making this for a family or eat a bowl of granola each morning you may want to double the amounts below and cook it in two batches in the oven – unless you have a very big oven!
The great thing about this granola is you can use any nuts and seeds you have in the cupboard and amend the recipe each time. For example, this week I didn’t have any sunflower seeds so I used flax seeds instead. So while below I give the quantities for my “usual mix” you can sub in any seeds/nuts you like.
Ingredients – serves 6-10 depending how much you have per serving
- 120g of whole gluten-free oats
- 60g each of almond, pecans and walnuts
- 60g each of sunflower and pumpkin seeds
- 2 tbsp desiccated coconut or coconut flakes (optional)
- 2 tbsp coconut oil
- 1-2 tsp ground cinnamon
- Preheat oven to 180C (gas mark 4)
- Put the coconut oil in a bowl in the oven as it heats up to melt it
- Roughly chop the nuts, you can do this with a knife or in a food processor – just be careful not to over blitz the nuts and end up with flour! You want chunks which are small enough to be bitesize while still giving the granola texture
- Add the oats, seeds and chopped nuts to a large bowl. Stir in the cinnamon and melted coconut oil.
- Place the granola on 1-2 baking trays – spread it out as much as possible to allow it to crisp up easily.
- Place into the oven for 15 minutes shaking every 5 mins to prevent it burning
- Once cooked allow to cool and store in an airtight jar.
Again you can make a smoothie bowl with any smoothie blend you like. I just love the vibrant colour of this mix and the berries and beetroots are high in antioxidants which helps support general health. Also, the fresh berries you get at this time of year are just the best, so I like to make the most of them while I can get them. The raspberries in this blend actually came from our garden which just makes it all the more delightful, but growing your own berries is of course optional!! This isn’t the sweetest smoothie so if you prefer a sweeter flavour feel free to add more berries or banana or a drizzle of maple syrup.
Ingredients – serves 2
- 1 cup non-dairy milk (I used almond but you can use any you like)
- 2 cups of water
- ¼ of avocado – adding avocado not only makes this smoothie really creamy but the good fats in the avocado help to make you feel satisfied and full because you’ve given your body a balanced meal to start the day!
- 1 cup of fresh or frozen berries of choice (I used fresh raspberries here)
- ½ a banana (keep the other half to use to top your smoothie bowl or freeze to use another day)
- 1 tbsp beetroot powder – this is available in most good health food shops or online. You can use fresh cooked or raw beetroots but I find this option a less messy way of getting the goodness of a beetroot into my smoothie! Beetroots are great for heart and blood health because they are packed with antioxidants, They’re also rich in magnesium and folate which are important for energy production.
- 2 tbsp vegan protein powder – I use Pulsin Pea Protein – it’s important to add protein to your smoothie to help balance out the sugars in the fruit which will prevent your blood sugar spiking first thing and will help keep you feeling fuller for longer.
- Add all the ingredients to a blender and mix until smooth
- To prepare your smoothie bowl, pour the smoothie into the bowl and top with your choice of toppings. Here I’ve used chia seeds, granola and sliced banana, but coconut flakes, other fresh fruits, or small seeds like flax seeds will also work.
And there you have it, a simple smoothie bowl which not only looks beautiful but packs a punch when it comes to the nutrition too.