Breakfast Muesli Smoothie Bowl
What makes a “smoothie bowl”? It’s thick enough to eat with a spoon yet still smooth and luscious and chock full of yogurt and fruit. This is a breakfast that can be whizzed together in minutes to get you started on your day.
Prep. Time: 7 mins
Yields: 2 Servings
2 frozen very ripe bananas
1 cup (250 mL) frozen strawberries
2/3 cup (150 mL) quick-cooking rolled oats, divided
2 tbsp (30 mL) ground flax and/or hemp seeds, divided
1 cup (250 mL) plain yogurt
2 tsp (10 mL) liquid honey
Cut about 6 slices from a banana and cut the remaining into chunks. Cut 1 strawberry into thin slices. Set aside sliced fruit, 2 tbsp (30 mL) of the oats and 2 tsp (10 mL) of the seeds for topping.
In a blender, combine yogurt, honey, remaining banana, strawberries, oats and seeds; purée until smooth. Pour into chilled bowls and top with reserved sliced banana and strawberries, oats and seeds. Serve immediately.
Keep frozen bananas and strawberries on hand, individually portioned for this recipe in resealable freezer bags, to make the preparation for this smoothie bowl even faster in the morning.
This extra-thick smoothie works best in a full-size upright blender, rather than the smaller single-portion blenders. If you only have a smaller blender, add a little milk to thin the mixture to help the blender work.