Pumpkin Spice Coconut Smoothie Bowl

This summer I developed a smoothie bowl obsession. Indeed I think my blender would cry if it could: the poor thing had to stand me and my crazy fruit-veg combinations all summer. But it will have to endure at least another season because this pumpkin coconut smoothie bowl is definitely the creamiest, most delicious breakfast you can have this fall. You can put it together in 5 minutes and it will fill you up until lunch! Plus it’s gluten and dairy free. I am not a fan of cold breakfasts but you can use a frozen banana if you prefer a chilled smoothie bowl!

Pumpkin spice smoothie bowl

• 2/3 cup coconut milk
• 1/3 cup almond milk (or any milk)
• 1 cup pumpkin puree
• 1 banana (frozen if you want a cold breakfast)
• 1/2 tsp pumpkin spice
• 1/2 tsp vanilla powder or 1 tsp vanilla extract

Toppings 

• Almonds
• Coconut flakes
• Pumpkin seeds
• Maple syrup

Method

1. Cream the banana and pumpkin in a blender until smooth
2. Add milks, pumpkin spice and vanilla, blend until smooth
3. Divide in two bowls, top with desired toppings before serving