Smoothie bowl with peanut butter bark

Tobie solutes to the sun with a nutritious, energy loaded breakfast Smoothie Bowl.

  • Prep Time

    15 Minutes
  • Serves

    2-3 People


Smoothie bowl

  • 2 bananas, peeled and frozen
  • 1 punnet Driscolls strawberries, frozen
  • 1 punnet Driscolls raspberries, frozen
  • 2 Tbsp Mayvers smooth peanut butter
  • ½ cup or 2-3 scoops frozen coconut yogurt
  • ½ – 1 cup Vitasoy Unsweetened Oat Milk
  • 1 Tbsp Natural Evolution Gut Health Powder


  • 1 banana, thinly sliced
  • 1 punnet Driscolls strawberries, sliced
  • 1 punnet Driscolls blueberries
  • 1 punnet Driscolls blackberries
  • ½ – ¾ cup Table of Plenty Pro-Biotic Muesli Peanut butter bark
  • 4 tbsp Mayvers Skin on Smunchy Peanut Butter
  • 3 tbsp Ceres Organic coconut oil
  • Freeze-dried raspberry, strawberry, and banana pieces
  • Roughly chopped roasted peanuts
  • Puffed quinoa or amaranth
  • 20g melted vegan dark chocolate, optional, to drizzle

You'll Need

  • Multix Greener Baking Paper


  1. For the peanut butter bark, place peanut butter and coconut oil in a microwave safe bowl and microwave in 30 second bursts, stirring between each burst until melted and combined. Pour onto a Multix Greener Baking Paper lined tray, scatter over your choice of freeze-dried fruits, nuts and puffed quinoa and drizzle with chocolate. Pop in the freezer for 30 minutes or until frozen.
  2. For the smoothie, place all ingredients in a blender and blend until smooth. Add a little more milk if needed to reach the desired consistency. You want it to be thicker than a regular smoothie but a little thinner than a custard pudding. Pour into bowls.
  3. Decorate with bananas, berries and muesli as desired. Take the peanut butter bark from the fridge or freezer and break into shards. Finish your smoothie bowl with big shards of peanut butter bark and enjoy!

Note: Choose dairy-free dark chocolate to make the bark vegan – or simply leave it off!