I love vanilla smoothies for the same reason I like pasta and porridge, they are all a canvas for an infinite amount of flavour possibilities. Nothing teams better with vanilla smoothie bowls, then oreo flavoured cookies. Have it for breakfast or treat yourself a bowl for dessert.
Serves 2 | V GF DF RSF
Ingredients:
2 frozen bananas
Handful ice cubes
1/4 cup coconut water
1 tbsp vanilla protein powder
1/2 tbsp maple syrup
1 tsp lemon juice
1 tsp vanilla bean extract
“Raw-reo” cookie crumble:
2/3 cup oat flour
1/4 cup rsf icing sugar
1/4 cup cacao
1/2 tsp baking powder
1/4 cup coconut oil
2 tbsp oat milk
Method:
1. Make the raw-reo crumble first, then mix the dry ingredients together, then add the wet
2. Roll into a ball and wrap up into the freezer for 15 mins or refrigerate for 30 mins
3. Roll out to about 1 inch thick and bake in the oven on 180°C until crisp
4. Blend together smoothie ingredients until just combined and creamy
5. Pour into a bowl and top with coconut yoghurt and oreo crumble
Tips:
Use a high speed blender / food processor. If it seems a bit empty in your jug add more banana.
If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie.
Have all your toppings and fruit already chopped and ready to go beforehand, you basically want to pour it out and go!
If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie.
Oreo Smoothie Bowl
2
servings15
minutes5
minutes20
minutesIngredients
- Smoothie Bowl
2 frozen bananas
Handful ice cubes
1/4 cup coconut water
1 tbsp vanilla protein powder
1/2 tbsp maple syrup
1 tsp lemon juice
1 tsp vanilla bean extract
- “Raw-reo” cookie crumble
2/3 cup oat flour
1/4 cup rsf icing sugar
1/4 cup cacao
1/2 tsp baking powder
1/4 cup coconut oil
2 tbsp oat milk
Directions
- Make the raw-reo crumble first, then mix the dry ingredients together, then add the wet
- Roll into a ball and wrap up into the freezer for 15 mins or refrigerate for 30 mins
- Roll out to about 1 inch thick and bake in the oven on 180°C until crisp
- Blend together smoothie ingredients until just combined and creamy
- Pour into a bowl and top with coconut yoghurt and oreo crumble
Notes
- Use a high speed blender / food processor. If it seems a bit empty in your jug add more banana.
- If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie.
- Have all your toppings and fruit already chopped and ready to go beforehand, you basically want to pour it out and go!
- If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie.
