I’ve only recently discovered smoothie bowls and now I can’t stop eating them. They are a mix between a smoothie and a bircher and bring a whole load of different options to the breakfast table. My rhubarb crop is slowly coming to an end but it’s not gone yet so my first smoothie bowl recipe is a rhubarb one.
I’ve also just bought some cashew nut milk and this works really well with the other flavours here.
*When I made the Tofu Stack a while back I froze some of the ginger that was used in the syrup and so I’ve used this. It adds a hint of ginger caramel – and it’s worth making some syrup just to have the ginger cubes.
Roo & Mango Smoothie Bowl
- 150ml Cashew nut milk (or any other nut milk)
- 2 tablespoons stewed rhubarb
- 1 tablespoon of honey
- Handful of frozen mango (or fresh)
- Cube (about 1cm or so) of ginger – see note above for the best ginger!*
- 20g oats
Blend everything apart from the oats. Then add the mixture to the oats and leave to soak. I left mine for about an hour whilst I walked the dog, but it only needs 10 mins or so before it’s ready. You could also leave it overnight.
Top with coconut flakes, pistachios and blueberries – or other combination you fancy.