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For the smoothie bowl:

2 frozen Acai sachets (100g sachets)

2 bananas

80g Mornflake Creamy Superfast Oats

100g blueberries

150ml cashew milk

60g Blueberry dairy free almond yoghurt

50g soaked cashew nuts

1 tsp Acai powder


For the toppings:

Blueberry dairy free almond yoghurt

Cashew butter

Coconut chips


Sliced dark chocolate

Chopped pecans


Weigh out the cashews into a small jar; fully cover with cold water, cover and leave to soak overnight or for at least 4 hours.

Tip the oats into a pan; pour over the cashew milk and leave to soak for 20 minutes.

Then drain and rinse the cashew nuts – add them to a blender with all the remaining ingredients and blend until combined and smooth.

Once smooth, spoon the smoothie mix into bowls and top with a drizzle of cashew butter, fresh blueberries, coconut chips, the remaining blueberry yoghurt, sliced dark chocolate and chopped pecan nuts. Eat straight away.

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