This is breakfast. Every single morning, without exception, for longer than I can remember at this point. I know that sounds like an exaggeration but it really isn’t. The smoothie bowl is non-negotiable in this house, and I cannot imagine starting a day without one.
The thing about smoothie bowls is that they sound like a wellness influencer thing, all aesthetic and no substance, and I understand the skepticism. But this one is actually packed with protein and nutrients in a way that keeps you full for hours, which matters a lot when your morning involves trail running in the Alps before most people have finished their coffee. The combination of soy skyr, cashew cream, chia seeds, and fruit covers a huge amount of your nutritional bases in one bowl, and it tastes incredible while doing it.
The base itself is thick and creamy, almost like ice cream, which is part of why it works so well as a breakfast. You blend everything together until smooth, pour it into a bowl, and then the toppings are where it gets really fun. We always finish ours with homemade granola for crunch and a generous blob of (preferably crunchy) peanut butter, which melts slightly into the cold smoothie base and creates a salty peanuty crunch in every bite that is just extremely good. You can even sprinkly a few hemp seeds on top for some extra protein and healthy fats – we often do.
The frozen fruit is helps make the base thick enough to eat with a spoon rather than drink through a straw. Blueberries are our go-to because the color they produce is such a beautiful deep purple that looks great in the bowl and the flavor is sweet but not overpowering. But honestly any frozen fruit works. Mango gives it a tropical thing, mixed berries are great, etc. Use whatever you have or whatever’s on sale and it’ll be fine.
The cashew cream might seem like an unusual addition to a smoothie but it adds richness and creaminess that you can’t get from yogurt alone, and it also adds protein and healthy fats that make the whole thing more sustaining. If you don’t have any made up, check out our cashew cream recipe. It takes five minutes and keeps in the fridge for days, so it’s easy to have on hand.
Make this tomorrow morning. And then probably every morning after that.
Ingredients
Instructions
- Add all smoothie base ingredients to a blender.
- Blend until completely smooth and thick. If it’s too thick to blend, add a small splash more plant milk. You want it thick enough to eat with a spoon, not drink through a straw.
- Pour into a bowl.
- Top with granola and a blob of peanut butter. Add any other toppings you like.
- Eat immediately.
