Breakfast Smoothie Bowl with Beet + Summer Fruit

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Breakfast Smoothie Bowl with Beet + Summer Fruit

A bright, creamy smoothie bowl made with summer fruit, beet, oats, and soy yogurt, topped with toasted almonds for crunch.
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Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender
Ingredient: Almonds, Beets, Berries, oats
Showcase: What's Trending
Servings: 4
Ingredients
  • ¼ cup(s) sliced almonds
  • 2 cup(s) frozen mixed berries (or other summer fruits)
  • 1 cup(s) cooked beetroot chopped (store-bought cooked or frozen is perfect)
  • ½ cup(s) rolled oats
  • 1½ cup(s) unsweetened plant-based yogurt (such as soy, almond, or coconut) plus more to serve, optional
  • 1-3 tablespoon(s) water or plant milk as needed to blend
  • Pinch(es) salt optional
US Customary - Metric
Instructions
  • Toast almonds: Toast almonds in a dry skillet over medium heat for 3–5 minutes until golden. Cool.
  • Blend: In a blender, combine frozen fruit, beetroot, oats, yogurt, and a splash of water/plant milk. Blend until thick and smooth (add more liquid only as needed).
  • Serve: Divide into bowls. Top with toasted almonds (and extra yogurt if you like).
Notes
Make it sweeter: add 1–2 tsp maple syrup if your fruit isn’t sweet.
Storage: Best fresh; fridge up to 24 hours (will thicken).
Nut-free: swap almonds for pumpkin seeds.
Nutrition
Serving: 1 serving (recipe makes 4) | Calories: 182kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 39mg | Potassium: 231mg | Fiber: 5g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 1mg
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