This vegan protein smoothie bowl for one is made without protein powder. Instead, it’s thickened with rolled oats that have been soaked in non-dairy milk overnight, making it the perfect alternative for those who don’t like protein powder.
A few years back, I was on a protein smoothie bowl for breakfast kick. I had just purchased my first Vitamix blender (with a payment plan because I had just moved out for the first time and couldn’t pony up the cash all at once, LOL), and I had just started working at a health food store that stocked protein powders galore.
Over the last several months or so, I have found myself craving protein powder less and less, and real, whole food sources of protein more and more. I’ve also been feeling a fair bit of guilt over items in excessive plastic packaging (“recyclable” or not), and when you look at what most protein powders come packaged in… well, it’s just not something I can justify consuming on a regular basis anymore! Especially if I can find ways to thicken my smoothies using other ingredients, like- you guessed it- soaked oats, as well as flax and chia seeds.
You may recall my peanut butter oatmeal cookie smoothie from the very early days of the blog. That was my first recipe using soaked oats to thicken a smoothie. Well, this vegan eggnog smoothie bowl follows a similar format, but it omits the peanut butter in favour of almond butter, and is spiced with nutmeg and a bit of cinnamon for that eggnog flavour we all know and love at this time of the year! It makes a wonderful breakfast when topped with some granola and fruit, and you can certainly drink it out of a glass, if that’s what you prefer! 🙂
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INGREDIENTS YOU’LL NEED
- Non-dairy milk, rolled oats, frozen banana, a medjool date, cinnamon, nutmeg, cloves, turmeric (for colour), almond butter, ground flax, and hemp.
INSTRUCTIONS
- Combine the milk and rolled oats in a glass jar and refrigerate overnight. In the morning, scoop into an upright blender (preferably a high speed one). Add the date, frozen banana, cinnamon, nutmeg, cloves, turmeric, nut butter, flax, and hemp. Blend until smooth. (I don’t use ice because I find that it makes the smoothie watery, but feel free to add an ice cube if you like.)
- Transfer into a bowl and top with granola and fruit.
MORE SMOOTHIE RECIPES
- Maca, Almond Butter, and Espresso Smoothie
- Mango Lassi Smoothie
- Cherry Beet Recovery Smoothie (A very old post, but a delicious smoothie!)
Well, I hope that this vegan eggnog smoothie bowl makes your morning cheery and bright! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Vegan Eggnog Smoothie Bowl (Without Protein Powder)
- Total Time: 2 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Ingredients
- ¾ cup unsweetened non-dairy milk
- ¼ cup rolled oats
- 1 large frozen banana
- 1 soft pitted Medjool date
- ¼ teaspoon cinnamon
- ⅛–¼ teaspoon nutmeg
- Pinch of cloves
- Pinch of turmeric
- 1 tablespoon nut or seed butter
- 1 tablespoon ground flax or chia (this helps thicken the smoothie)
- 1 tablespoon hemp
Instructions
- Combine the milk and rolled oats in a glass jar and refrigerate overnight. In the morning, scoop into an upright blender (preferably a high speed one). Add the date, frozen banana, cinnamon, nutmeg, cloves, turmeric, nut butter, flax, and hemp. Blend until smooth. (I don’t use ice because I find that it makes the smoothie watery, but feel free to add an ice cube if you like.)
- Transfer into a bowl and top with granola and fruit. I think this Cranberry, Orange, and Cardamom Granola would be good. I had some homemade pumpkin spice granola on hand from the Yum and Yummer cookbook, so that is what I used.
- Prep Time: 2 minutes
- Category: Breakfast
Wishing you all a fabulous weekend. Hope you can get outside and enjoy some nature in your area! xo
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