Peaches and Cream Smoothie Bowl with Toasted Oat Crumble
Prep time
Cook time
Total time
You can top this smoothie bowl with any fruit you have on hand. If you don't want to take the time to make the oat crumble, substitute with your favorite granola.
Serves: 1 large serving or 2 small servings
  • ½ cup almond or cashew milk
  • 1 teaspoon chia seeds
  • 1 cup frozen peaches
  • 1 frozen banana, cut into 1-inch pieces
  • 1 tablespoon almond or cashew butter
  • 1 teaspoon honey
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon cinnamon
  • For the toppings:
  • sliced fresh peaches
  • fresh figs, quartered
  • chopped pistachios
  • fresh mint
  • oat crumble or your favorite granola
  • For the Oat crumble:
  • ¼ cup chopped walnuts
  • 2 tablespoons almond flour
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons light brown sugar
  • 2 tablespoons melted coconut oil
  • pinch of kosher salt
  1. In a blender, add the almond milk, chia seeds, peaches, banana, almond butter, honey, ginger and cinnamon. Blend until the mixture is thick and creamy. Transfer to a bowl and let it set in the freezer while you prepare the toppings.
  2. To serve, top with the peaches, figs, pistachios, mint and oat crumble.
  3. For the oat crumble:
  4. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl combine the walnuts, almond flour, oats, brown sugar, coconut oil and salt until everything is evenly coated. Spread the oat mixture on the prepared baking sheet and bake, stirring occasionally, until golden, 10-12 minutes. Let cool.
  5. Note: The crumble can be made ahead of time and will keep for 3 weeks in an airtight container.
Recipe by Scaling Back at