Roo & Mango smoothie bowl

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.

Created with Nokia Smart Cam
Created with Nokia Smart Cam

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.

 

 

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Author: thebrekkieblog

Runner and avid breakfast eater

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