Cherry Crisp Summer Smoothie Bowl



  • ¾ cup Ezekiel 4:9 Sprouted Grain Crunchy Almond Cereal
  • 2 tbs vegan butter
  • 2 tbs coconut sugar
  • ¼ cup pecans, chopped
  • ¼ tsp vanilla extract
  • ¼ tsp sea salt
  • 1 cup fresh Bing cherries, pitted
  • 1 cup frozen cherries
  • 1 cup sliced frozen banana
  • 1/3 cup oat milk
  • 1 tsp hemp hearts
  • Non-dairy vanilla yogurt to serve


Preheat the oven to 450 degrees Fahrenheit.

Place 1 cup of the fresh cherries on a baking sheet. Roast for 15 minutes until caramelized, then let cool to room temp.

Melt 2 tbs vegan butter in a skillet along with 2 tbs coconut sugar, ¼ tsp vanilla extract, and 1/4 tsp sea salt. Once bubbling, add ¾ cup of Ezekiel 4:9 Sprouted Grain Crunchy Almond Cereal and ¼ cup chopped pecans, stirring often until slightly toasted, about 4-5 minutes.

Scrape the topping onto a piece of parchment paper or a silicone baking sheet then set aside to cool.

Blend 1/2 cup frozen banana, 1 cup frozen cherries, 1 tsp hemp hearts, and 1/3 cup oat milk in a blender until smooth.

Spoon smoothie into a bowl to serve.

Garnish with fresh cherries, roasted cherries, Ezekiel 4:9 Sprouted Grain Crunchy Cereal, and a dollop of non-dairy vanilla yogurt. Enjoy!

This recipe makes 1 smoothie bowl.