Description
A vegan and gluten-free smoothie bowl that tastes like blueberry pie! With strong hints of vanilla and cinnamon and plant-based creaminess from oats and almonds you will feel like you are eating dessert! I sweetened it naturally with dates. It makes for a nutritious breakfast that is both filling and absolutely decadent. It can be enjoyed as a regular smoothie in a glass with a straw or poured into bowls and topped with your favorite smoothie bowl toppings.
Ingredients
Units
Scale
- 4 Medjool dates, pitted
- 1 cup frozen wild blueberries
- 1 cup unsweetened, plain non-dairy milk (I use almond milk)
- 1/4 cup gluten-free oats
- 2 tablespoon slivered almonds (omit if nut-free. adds creaminess and plant-based protein so you could replace with more hemp seeds)
- 2 tablespoons hemp seeds (optional)
- 1 tablespoon chia seeds (optional)
- 1/4 teaspoon vanilla bean powder*
- 1/8 teaspoon ground cinnamon (or more to taste)
- 2 cups ice cubes
Instructions
- Place dates, blueberries, milk of choice, oats, hemp seeds, chia seeds, vanilla and cinnamon in a high speed blender and puree until smooth and creamy. Add 1 cup of ice and blend again.
- Taste and add an additional cup of ice for a thicker and frostier smoothie (I usually do). After tasting you can also add more dates for a sweeter smoothie. You may also want to add more vanilla or cinnamon.
- Pour into two bowls and garnish with fresh blueberries, hemp seeds, chia seeds, almonds, granola and/or oats. You could also grind up gluten-free graham crackers in a mini food processor and sprinkle on top for a pie crust-like flavor.
Notes
For best results, use vanilla bean powder. It is expensive but lasts a long time and really provides amazing flavor. You can also substitute vanilla flavored non-dairy milk or 1/2 teaspoon vanilla extract.
- Prep Time: 5 mins
- Category: Breakfast
