This Stone Fruit Smoothie Bowl is loaded with plums and cherries and topped with fruit, nuts, and seeds. It’s a flavorful, filling start to any morning!
Holy moly, guys. After my first 3 days of classes, the only way I know to describe my brain is full. I mean, I spent the last 9 months swimming in the creative, right-brained swimming pool of blogging and now I’ve jumped into the deep end of advanced statistics.
But I’m staying afloat. And as much as I just want to go buy pre-made meals and to-go breakfasts, I know that staying afloat also entails keeping up with your health. So today we’re whipping up a healthy Stone Fruit Smoothie Bowl breakfast. Just takes 10 minutes, so you can get back to your advanced statistics or work or deadlines quickly and with a full belly!
So what are stone fruits? Well they’re any fruits that have a big seed in the middle like peaches, nectarines, cherries, mangoes and plums.
They’re really versatile, and can be grilled up into savory dishes or sweetened for desserts. Today we’re going the sweet route by whipping up a smoothie bowl with cherries and plums. It’s got a gorgeous deep red color that, when topped with a colorful array of yums, is insta picture perfect!
And also delicious, obviously. I make this bowl when I don’t necessarily want to spend a lot of time making breakfast, but still have time to sit and enjoy the morning (though you can easily make this into an on-the-go smoothie by adding a bit more apple juice).
- 1 cup chopped plums
- 1 cup frozen cherries
- 1 banana sliced and frozen
- ¼ cup apple juice
- 1 Tbsp honey can sub maple or agave
- ½ tsp cinnamon
- 1 Tbsp chia seeds optional
- Fresh or frozen cherries
- Sliced plum
- Chia seeds
- Sliced banana
- Nuts and seeds
- Blend all plums, cherries, banana, apple juice, and cinnamon until smooth (mixture should be a bit thicker than a smoothie you would drink.)
- If desired stir in chia seeds for a thicker, more nutritious smoothie.
- Top with fresh or frozen cherries, sliced plum, chia seeds, sliced banana, nuts and seeds (or whatever else suits your fancy and happens to be in your pantry!)
I first published this recipe on Amanda’s Cookin’, where I’m a contributor.