I hope you don’t mind me sharing another breakfast with you, because I just did that, but I really had to show you this coconut blueberry oat smoothie. It’s gotten so warm this week I’m currently skipping the warm oatmeal completely and am in full-blown smoothie mode. But you all know by now that I go through phases with breakfast, so who knows what I’ll do next week. I do think I’ll be sticking to this smoothie for a while though, or at least variations of it.
Anyway, I made myself this pretty smoothie bowl on Tuesday for International Women’s Day. More often than not I just pour my smoothies into a large glass or mug, but I was in a great mood on Tuesday, singing along to my “girl power” playlist (shared here) and so I wanted to make a pretty breakfast.
I started by pouring the smoothie in a bowl instead of a glass. Then I used cookie cutters to slice my banana. I threw some froot loops on top. Funny how I always thought the correct spelling was “fruit loops” but it’s so not. And I sprinkled the smoothie with shredded coconut. I even added a piece of white chocolate.
See, as I was putting together the smoothie bowl I had no intention of photographing it. But then I looked at it as I was ready to eat and I thought “wow, this looks pretty cool” and I decided to snap a pic anyway.
Of course I can never just snap one photo. It’s one of my biggest flaws. Or biggest of the smallest of all my flaws (does that make sense?). Because I’m that person that takes 50 pics of the same sunset and so the camera roll on my phone is completely ridiculous. But I guess I’d rather have too many pics than not enough.
So in that moment of inspiration I took a few photos of the finished smoothie, but I have no process pics for you this time (sorry!). However, I don’t think this will be a problem as the recipe is really straightforward.
But let me tell you why I love this coconut blueberry oat smoothie so much.
I love it because it’s a power bomb, made with oats and chia seeds which make it so filling. You grind the oats and chia first, so they turn to powder. Once you add the coconut water they will plump up and make the smoothie really thick. It’s almost like you’re making instant oatmeal.
The next thing I add are coconut butter and almond butter which not only give the smoothie amazing flavor and creamy texture, but are packed with nutrients, healthy fats and protein too. And as far as the fruit goes, you can use anything, but I love the flavor combination of bananas and blueberries. It’s simple and works every time. Not to mention the perfect purple color you get because of the blueberries.
Really what I’m trying to say is that this coconut blueberry oat smoothie is the perfect breakfast – takes a few minutes to make, it’s filling, nourishing and pretty!
Recipe makes one smoothie.
- 65g (2/3 cup | 2.3oz) old-fashioned (rolled) oats
- 1 1/2 tablespoons chia seeds (I use white)
- 240ml (1 cup) coconut water
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla bean powder (or paste)
- 1/2 tablespoon coconut butter (or oil)
- 1 1/2 - 2 tablespoons almond butter
- 1 medium-to-large banana, roughly chopped
- 50g (1/3 cup | 1.8oz) frozen blueberries
- shredded coconut
- banana (sliced with cookie cutters)
- froot loops
- piece of white chocolate
- Add oats and chia seeds to your blender. Blend on high for about a minute or until the mixture looks like coarse powder. Add the coconut water, maple syrup, vanilla bean powder (or paste), coconut butter and almond butter. Blend on high speed for a few minutes until the mixture is smooth (it's okay if specks of oats are still visible).
- Lastly, add the banana and blueberries and keep blending until completely smooth. Taste to see if you want anything else added.
- Pour smoothie in a bowl (or glass) and top with your toppings of choice (optional).
You can use other nut butters.