Raspberry kiwi smoothie bowl

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)


  1. Start by putting the oats and milk in a small mixing bowl, stirring, covering and leaving overnight in the fridge.
  2. 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.
  3. Transfer to a bowl and top with the reserved kiwi slices and raspberries, almonds and seeds.