You can make the smoothie bowl immediately, but I recommend soaking the oats overnight (or at least for a few hours) in the milk for a smoother texture and less raw oat flavour.
Why not mix up the flavours and go half raspberries and half cherries?
I like to serve this for breakfast or as a dessert.
Prefer to drink your smoothies? Use 300ml milk instead of 200ml and put all the kiwi in the smoothie. No need for toppings but you’ll be missing out!
Serves 2
| Ingredients | Equipment to have ready |
| 60g oats | Chopping board |
| 200ml milk (dairy or dairy free) | Sharp knife |
| 1 banana, peeled and cut into thin rings | Blender or smoothie maker |
| 1 kiwi, peeled and cubed (save back a couple of slices to top your bowl) | Measuring jug |
| 130g raspberries, plus a few to go on the top (I use frozen) | Small mixing bowl |
| 2 tbsp cherry active (optional) | |
| 1 tbsp ground flaxseed | |
| 1 tbsp toasted flaked almonds | |
| 1 tbsp toasted mixed seeds (e.g. some or all of pumpkin, sunflower, sesame, poppy, chia) |
Method
- Start by putting the oats and milk in a small mixing bowl, stirring, covering and leaving overnight in the fridge.
- When you’re ready to make the smoothie bowl, put the oat mixture, banana, kiwi, raspberries, cherry active (if using) and ground flaxseed in a blender or smoothie maker and blitz until smooth.
- Transfer to a bowl and top with the reserved kiwi slices and raspberries, almonds and seeds.