Breakfasts during Veganuary at our house often take the form of a creamy hybrid we call “Smorridge” — a cross between a smoothie and porridge. It captures all the benefits of porridge (keeps you full until lunch, great fibre and nutrients from oats, and delicious) without the stirring and waiting. I’m not great at standing over a saucepan first thing, so this is my go-to.
Green smoothies are fantastic — a handful of spinach, half an avocado and a squeeze of lime can do wonders — but they don’t always keep me satisfied until lunchtime. Oaty smoothie bowls give you the wholesomeness of oats plus a thicker, more filling texture that feels substantial without being heavy.
These bowls are a nutritious alternative to sugary cereal, offering protein and slow-release carbohydrates to fuel your morning. They also make a lovely canvas for decoration: a pale, creamy base looks beautiful topped with fresh fruit, seeds, nuts, berry powder or dark chocolate shavings.
A high-speed blender is important if you plan to include oats (or fibrous greens and seedy fruits) so the texture is silky rather than grainy. A powerful blender will blitz everything smoothly in seconds.
📖 Recipe
Oaty Banana Smoothie Bowl
2 mins
2 mins
Ingredients
- 1 banana
- 50 g oats
- 250 ml nut milk (I used almond milk)
- 2 teaspoons maple syrup
- 1 tablespoon peanut butter
Instructions
- Put all ingredients in a high-speed blender and blitz for around 30 seconds until smooth. Pour into bowls, garnish as you like and serve immediately.
Nutrition
Don’t forget to follow my Veganuary progress on my Instagram feed. 
For more breakfast inspiration, check out my collection of vegetarian and vegan breakfasts on Pinterest.
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