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.