Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Gluten-Free Recipes

    Vegan Eggnog Smoothie Bowl (Without Protein Powder)

    Published: Dec 11, 2020 by Allison · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    ↓ Jump to Recipe

    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. 

    overhead shot of the fully dressed eggnog smoothie bowl topped with granola and frozen blueberries on a wooden backdrop

    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! 🙂 

    overhead shot of the eggnog smoothie bowl before the toppings are added

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    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

    1. 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.)
    2. 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!)

    close up overhead shot of the smoothie bowl

    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! 

    Pin this for later: 

    long Pinterest image with two photos of the smoothie bowl and the title of the recipe

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead shot of the fully dressed eggnog smoothie bowl topped with granola and frozen blueberries on a wooden backdrop

    Vegan Eggnog Smoothie Bowl (Without Protein Powder)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allison
    • Total Time: 2 minutes
    • Yield: 1 serving 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 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

    1. 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.)
    2. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Wishing you all a fabulous weekend. Hope you can get outside and enjoy some nature in your area! xo

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact