It’s about time I jumped on the smoothie bowl train, isn’t it? I’m only, oh, five years late to the game.
I guess I never saw the benefit of making a smoothie into a bowl, until now. Since Lars has started liking smoothies, they have started to become a really easy breakfast option for him. I can pack in fruit, dairy, veggies, chia, flaxseed, and nut butter and he will happily drink it!
However, when I make us smoothies I worry he didn’t get anything to “eat.”
This is where the magic of the smoothie bowl comes in. Since it’s in a bowl, you can put toppings on it! Fruit, granola, chia seeds, flaxseeds, coconut, yogurt, more nut butter, cereal whatever!
Today I have partnered with Barbara’s Bakery to share a fun recipe using their cereal Puffins. Have you ever had their Puffins cereal?! It is, hands down, one of my favorites. The peanut butter flavor is amazing and I eat it with milk or just by the handful.
Anyways, back to Barbara’s Bakery! They are releasing their first ever breakfast survey (#BarbarasBreakfastSurvey), where they asked 1,000 parents about their kid’s breakfast habits throughout the school year. They found that 1 in 5 kids goes without breakfast at least once a week because of hectic mornings. I totally get that mornings are hectic when trying to get out the door for work and school, but I can’t imagine starting my day without breakfast so it breaks my heart to think of kids not having breakfast!
While smoothie bowls are a little more involved than pouring a bowl of cereal and milk, they also don’t have to be hard. A couple of weeks ago I made us some “smoothie packets” where I portioned out the fruit and veggies that I like in smoothies in plastic baggies and all that needs to be added is the liquid. This makes putting a smoothie or smoothie bowl together in the morning that much easier!
I also picked up some frozen acai from Whole Foods last week that I’ve been super excited to use. Acai is a fruit that is loaded with antioxidants, fiber, and healthy fats and I’ve been wanting to try it for some time.
These smoothie bowls were definitely a hit. I loved the act of “eating” my smoothie (and the toppings!) with a spoon, as I often miss the act of chewing breakfast when I drink smoothies, and Lars did too! You can really top your smoothie bowls with whatever toppings you want, but I used Peanut Butter Puffins, chia seeds, and coconut. Lars asked for “more cereal and nanas” multiple times. It’s safe to say we both loved this combo!
So tell me – what’s your go-to breakfast on busy mornings?!
Acai Smoothie BowlPrint Rate
- 1 cup frozen mixed berries
- 1 frozen packet of Acai I found at Whole Foods
- 1 frozen banana
- 1/2-1 cup milk - start with 1/2 cup and add more if needed. I added about a tablespoon extra. You want it thick!
- 1 tablespoon honey
- 1 tablespoon nut butter I used almond butter this time
- Sliced bananas
- Chia Seeds
- Cereal I used Barbara's Peanut Butter Puffins
- Nut Butter
- Shredded Coconut
- Place frozen berries, Acai, and banana in a blender and blend until it resembles little pieces. I had to stop mine to break up some of the pieces as I went - it makes it easier on the blender if you start with cut up bananas and try to cut up the acai packet into smaller pieces.
- Add milk, honey, and nut butter, and blend until smooth. You might need to scrape down the blender with a rubber spatula as you go along.
- Pour into a bowl and top with your preferred toppings.