It’s January now, so here’s the compulsory ‘healthy’ breakfast recipe. But, just because something’s got some vitamins and goodness inside it, doesn’t mean it’s not allowed to be yummy and taste like pudding. Plus, I’m always on the hunt for sneaky ways to eat dessert for breakfast.
New Year, same old me.
What’s a smoothie bowl?
First up, what’s a smoothie bowl? It’s a smoothie. In a bowl. Well, kind of. You need a super thick and chilled smoothie recipe for the perfect smoothie bowl, because you’re going to eat it with a spoon. Plus, all those crunchy bits of granola and slices of almond would just sink down into a normal smoothie, wouldn’t they.
It’s almost got the consistency of ice cream, just not quite as creamy. It’s the perfect sweet treat for breakfast or dessert, without all the dairy and added sugar.
What’s the secret to a really thick smoothie bowl? It’s all to do with the frozen fruit. Make sure all the cherries, raspberries, and banana in this recipe go in the blender straight from frozen. This also helps to make this an incredibly easy recipe to throw together whenever you want – just keep some frozen berries and banana in the fridge (or whatever other fruit you want to chuck in) and you can whip this smoothie bowl up in five minutes.
Almond & Cherries for life
We’re going with a cherry bakewell smoothie bowl today, with plenty of frozen cherries and almond milk. You can use regular milk instead if it’s easier – just add some more almond extract to compensate. There are also a few frozen raspberries and bananas in there too, and a splash of maple syrup to add some extra sweetness.
I’ve been sharing almond and cherry recipes on this blog since day one – including my cherry bakewell granola, in case you want multiple cherry almond breakfast options. And who doesn’t?
I’ve just realised that I’ve never actually made a proper bakewell tart – I’ll have to remedy that ASAP. It’s going on the list.
Now, I know that real life bakewell tarts don’t actually have a visible cherry filling and a white pattern on the top, but I just went for it. I love that the granola and sliced almonds look like the edge of a pastry case, and I felt like the yogurt drizzles just turned this cherry bakewell smoothie bowl into something a little bit special. Just pipe or drizzle some vanilla yogurt on top in lines, and then drag a toothpick through them to make the cute pattern.
Or, pipe thinner lattice lines on the top to give it that ‘apple pie’ vibe.
Or just leave it plain.
It’s totally your call. I won’t judge.
One thing to note – you’re going to want to eat your cherry bakewell smoothie bowl as soon as it’s ready. Don’t go making it then popping it in the fridge for later – it needs to be super cold to stay thick. Of course, you can always make it a little thinner (just add some more almond milk) and turn it into a regular smoothie if you want. The world is your
- 175g (1½ cups) frozen cherries
- 60g (½ cup) frozen raspberries
- ½ banana, chopped and frozen
- 120ml to 180ml (½ to ¾ cup) almond milk
- 2 tablespoons almond butter (optional)
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon almond extract
- 3 tablespoons vanilla yogurt
- Handful of granola
- Handful of flaked or sliced toasted almonds
- Place the frozen fruit, 120ml (½ cup) of almond milk, almond butter, maple syrup, and almond extract into a blender and blitz until smooth. If the mixture is way too thick then add an additional 60ml (¼ cup) of almond milk. It should be thicker than a smoothie drink though!
- Pour the mixture into a bowl. Pipe or drizzle the vanilla yogurt on top in lines, and then drag through with a toothpick to create a pattern as in the photos above. Place granola and flaked almonds around the edges of the bowl to look like the pastry case. Serve immediately before it melts!
- Always use frozen fruit, as this gives the smoothie bowl its thickness. Feel free to add more toppings if wanted - try fresh fruit, white chocolate chips, or chia seeds.