If you like gingerbread cookies, you’re going to love this gingerbread smoothie bowl. Flavoured with warming cinnamon and ginger, then topped with chocolate buttons, banana and even a leftover cookie, it’s the ultimate Christmas breakfast.
2 bananas
30g Mornflake Organic Superfast Oats
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp chia seeds
150ml almond milk
65g vanilla yoghurt
Toppings
1 gingerbread cookie, chopped
Dark chocolate buttons
Slices of banana
Melted chocolate
Toasted almonds
Add the oats, chia seeds and spices to a bowl and pour over the almond milk. Leave to soak for 10-15 minutes before blending.
Then add the oat mix to your blender, along with the bananas and yoghurt. Blend until completely smooth.
Spoon into a bowl and top with the roughly chopped gingerbread cookie, slices of banana, toasted almonds, melted chocolate and chocolate buttons.
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