This refreshing nutritionist approved vegetarian blueberry protein smoothie bowl with no-bake granola makes a great plant-based weekend breakfast for any day of the year!

Tip: Peel and slice overripe bananas the night before and store in a Tupperware container in the freezer overnight. Using frozen bananas will make the texture of this smoothie bowl thick and scoop-able!

Prep time: 15 mins
Cook time: 5 mins
Makes 1 large serving or 2 smaller servings.

Recipe shared from Kristen Sunstrum, Dietetics Student

Ingredients:

No-Bake Granola

½ cup oats
2 tbsp hemp hearts
1 tbsp pumpkin seeds
4 medjool dates

Smoothie Bowl:

2-3 frozen bananas (see tip above)
½ cup soy milk
1/4 cup frozen blueberries
½ tsp vanilla extract
1/8 tsp sea salt
No-Bake granola, fresh fruit and nuts for serving.

Directions:

1. In a food processor or blender, blend oats, hemp hearts, pumpkin seeds and medjool date until a crumbly but sticky mixture forms. The mixture should just stay together when pressed between your thumbs. Add more dates if the mixture is too dry, or oats if the mixture is too sticky.
Set the granola off to the side.

2. In a food processor or blender, blend all smoothie bowl ingredients together until smooth, occasionally scraping down the sides.

3. Pour smoothie mixture into bowl, add granola, fresh fruit and nuts and serve immediately!

Fun Fact:
The plant-based proteins in this smoothie bowl include soy milk, oats, pumpkin seeds and hemp hearts. These proteins are also an important source of soluble fiber, omega 3 fatty acids and iron. You could also add a scoop of nut butter to amp up the protein content.

Nutritional Facts (Per ½ Recipe)

485 Calories
84 g Carbohydrates
14 g Fat
13g Protein