I've been doing a lot of cooked breakfasts lately, but we got off to a slow start today so I took a slightly different tack and went with these smoothie bowls instead. The original recipe was for a banana-date smoothie, but I just added some extra banana and dates and a bit of yogurt to make a somewhat thicker smoothie and then topped them with almonds, coconut, and granola for an easy, no-cook breakfast.

Chocolate-Banana Smoothie Bowls

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 3 bananas, frozen
• 12 pitted dates
• 1/4 c. almond butter
• 1/2 tsp. ground cinnamon
• 1/2 c. milk or almond milk
• 1/3 c. plain Greek yogurt
• 1 tsp. honey
• 1 Tbsp. Dutched (alkalized) cocoa
• 3-4 Tbsp. toasted almonds, chopped
• 3-4 Tbsp. shredded coconut
• 3-4 Tbsp. granola

Directions

1. Combine bananas, dates, almone butter, cinnamon, milk, yogurt, honey, and cocoa in a blender and purée until smooth.
2. Divide the smooth among two or three bowls.
3. Top with almonds, coconut, and granola. Sliced bananas, dried cherries, and/or chopped dark chocolate would also make excellent toppings.