I’m not usually a smoothie-for-breakfast type of person. A smoothie rarely feels substantial enough in the morning, and I tend to favor hearty, warm foods to start the day. But when the temperatures top 90, the humidity is overwhelming and the heat index might as well be a billion degrees, smoothies are what I crave. I particularly like smoothie bowls for breakfast. They are thicker and provide more surface area for loading on the toppings. This is breakfast, after all — my favorite meal of the day. A smoothie feels more like a meal when served in a bowl and covered in ample toppings.
I’ve been making this smoothie bowl a lot lately. It tastes like strawberry frozen yogurt, but is packed with nourishing ingredients to jump start your day — and your digestion thanks to a double-dose of probiotics. I use kefir and kombucha here, both of which provide gut-friendly probiotics and lend a pleasant tartness to the smoothie. The kombucha also gives the smoothie an ever-so-slight effervescence, which I love in the morning. I like to use this lemon-ginger kombucha to add a ginger-y kick, but feel free to use any flavor kombucha you prefer. I use whole milk, grass-fed kefir — this one is my favorite. Regular yogurt or a non-dairy alternative will work just fine, too, but you may need to add a tiny bit more kombucha or water to compensate for less liquid.
To pack in even more nutrients, I also add oats, almond butter and hemp seeds, all of which help make this smoothie substantial and well-rounded enough for a satisfying meal to start a hot summer day. I often add a scoop of collagen peptides for more protein, but this addition is totally optional. I have incorporated collagen into my daily routine for 3 years now and have noticed a big difference in my skin, hair, nails and overall digestive health. I like this one.
To top off the smoothie bowls, add toppings with abandon! I like adding fresh strawberries, raw honey, bee pollen, almond butter, granola and coconut flakes. Stay cool and enjoy! xo Maggie
Strawberry Probiotic Smoothie Bowl with Oats + Almond Butter
Yield 2 servings
- 2 cups frozen organic strawberries
- 1 frozen banana, broken into pieces
- 1/4 cup rolled oats (I use these sprouted rolled oats)
- 2 tbsp almond butter
- 1/2 cup kefir (or yogurt, regular or non-dairy)
- 1/4 cup kombucha
- Pinch of vanilla bean powder
- Pinch of cinnamon
- 2 pitted dates
- 1 tbsp hemp seeds
- Optional: 2 tbsp collagen peptides
Topping suggestions: sliced fresh strawberries, raw honey, bee pollen, almond butter, granola and coconut flakes
- Place all ingredients in a high speed blender. Blend on high until smooth and creamy, using tamper if necessary. The mixture will be quite thick.
- Divide among two bowls and serve immediately with desired toppings. Enjoy!