I’ve been on a big oat milk kick lately, putting it in everything from vegan scones, to cereal and smoothie bowls. It all started when we were in Denver earlier this spring and I fell in love with a coffee shop there that made lattes with homemade oat milk. Oh my goodness, I don’t think I’ve tasted anything so creamy before.
Thankfully, I don’t have to make my own oat milk (or head back to Denver) to get the same experience at home. Pacific Food’s oat milk is just as delicious as the homemade version, without any of the work.
As Pacific Food’s non-dairy ambassador this year, I’m excited to bring you recipes that highlight other non-dairy milks. Other, meaning not just almond and soy. Yes, I LOVE both of those options and use them often in my recipes, but the beauty of non-dairy milks is that some are better than others in specific recipes.
Take oat milk, for example. As I shared in my post last-month, I prefer oat milk in most baking recipes. It’s higher carbohydrate content means that it browns easier, important in vegan baking when butter isn’t used.
Oat milk’s thicker consistency and slightly sweet flavor make it the perfect pairing for smoothie bowls. With 2g of fiber and 4g of protein per serving, oat milk also contains B vitamins, magnesium, zinc, copper and other essential micronutrients.
Are we still into smoothie bowls? I hope so, because I can’t get enough of them. That may be because I share my breakfast with a hungry 8 month old 90% of the time and if I’m making a smoothie– he wants in.
I’m calling this a smoothie oat bowl because it’s much creamier than a traditional smoothie bowl; thanks to the use of both oats and oat milk.
Strawberries are my favorite right now, though almost any in-season berry works. I’m currently trying to eat as many berries as possible this month as I know fall will be here before we know it, along with the return of flavorless berries.
Smoothie bowls also mean toppings. That’s the entire point of a smoothie bowl, right? I topped this one with my granola plus extra berries and a drizzle of honey. When I’m serving this to Vander, I omit the honey and opt for no additional sweetener or just a little maple syrup for myself.
Don’t have time for a fancy smoothie? Then serve it in a glass the ol’ fashioned way. Either way, it’s a delicious breakfast/snack packed with antioxidants, fiber, complex carbohydrates and micronutrients.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Strawberry Oat Smoothie Bowl! Looking for a healthy, fiber-packed smoothie bowl? Try this strawberry oat version. A thick and creamy smoothie bowl topped with granola, berries and honey. Vegan option.
- 1/4 cup rolled oats
- 1/4 cup water
- 1 large frozen banana, sliced into chunks
- 1/2 cup Pacific Food’s Organic Oat Vanilla plant-based beverage
- 1 tablespoon peanut butter
- 2 dates, pitted
- 1 heaping cup frozen strawberries
- 1/2 teaspoon vanilla extract
- Granola (I love my hokey pokey granola)
- Fresh berries
- Drizzle of honey/maple syrup
- Whisk together the oats with 1/4 cup water, then microwave for 1 minute, cool, then add to blender. (See tips!)
- Place the rest of the ingredients into the blender and puree until creamy and thick. Divide into two glasses and serve!
- Microwaving the oats first will help provide a smoother texture. Alternatively, you can combine the oats and water together and place in the fridge overnight before adding to the smoothie. OR, you can just add the oats raw, it will just be slightly more chewy! Not bad though- I do this all the time!
- Serving Size: 1/2 recipe
- Calories: 284
- Sugar: 32 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Carbohydrates: 58 g
- Fiber: 8.5 g
- Protein: 6.5 g