OATS or SMOOTHIE BOWLS?
That’s the big difference I see in most breakfast loving Instagram accounts at the moment – but which do you prefer, and can you love both?
Er YES of course! Now I’ll admit, you can probably tell from my Insta account @oatsodelicious that I’m a oats kinda gal (clue’s in the name!) This week though, I decided to switch it up and make a delicious bowl of creamy chocolate, date and banana smoothie deliciousness. The ingredients aren’t revolutionary – you have the standard frozen bananas, almond milk, medjool dates and cocoa powder – but the real game changer is espresso powder!
For this recipe I wouldn’t add too much, otherwise it becomes a mocha smoothie bowl (although that would also be delicious). A hint of coffee adds such a depth of flavour to this recipe and intensifies the chocolate taste, who doesn’t want that! It’s the same concept when making a homemade chilli and you add a small amount of coffee or dark chocolate – it’s not intended to be overpowering, but instead will make the chilli much more intense and delicious.
It’s making me hungry thinking about it!
- 2 medium ripe bananas, frozen overnight*
- 6 medjool dates, pitted
- 1 cup almond milk (240ml)
- 2 tbsp cocoa powder
- 2 tsp espresso powder
*peel and slice the bananas, then place the slices into a ziplock bag and pop in the freezer overnight.
- Blend all ingredients until silky smooth
- Pour into a bowl and add desired toppings – I went for shredded coconut, hazelnuts, dates, freeze dried raspberries and toasted buckwheat.
Top tip – pour 1/2 cup almond milk into your blender and pulse – this will help get the leftover smoothie off the sides of your blender. Now you have a yummy chocolate milkshake!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!Pin this recipe for later…