Two breakfasts: Tropical smoothie bowls & Oaxacan-chocolate overnight oatmeal

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two breakfasts: Tropical smoothie bowls & Oaxacan-chocolate overnight oatmeal

Two Breakfasts

Two breakfasts: Tropical smoothie bowls & Oaxacan-chocolate overnight oatmeal

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 740 Calories/Serving

3–5 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • TROPICAL SMOOTHIE BOWLS
  • 1 tablespoon black chia seeds
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • 1 cup frozen mango pieces
  • 1 cup frozen pineapple pieces
  • 1 teaspoon turmeric
  • ½ cup Carlo’s grain-free granola
  • ¼ cup shaved unsweetened coconut
  • OAXACAN-CHOCOLATE OATMEAL
  • 2 tablespoons cacao nibs
  • 1 cup gluten-free old-fashioned oats
  • 1 cup almond milk
  • 3 tablespoons almonds
  • Cocoa-cinnamon blend (cocoa powder - cinnamon)

Nutrition per serving


TROPICAL SMOOTHIE BOWLS: Calories: 340, Protein: 4 g, Total Fat: 16 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 9 g, Cholesterol: 0 mg, Carbohydrates: 51 g, Fiber: 5 g, Added Sugar (Maple syrup): 6 g, Sodium: 60 mg
Contains: tree nuts

OAXACAN-CHOCOLATE OATMEAL: Calories: 400, Protein: 11 g, Total Fat: 15 g, Monounsaturated Fat: 4.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Carbohydrates: 57 g, Fiber: 12 g, Added Sugar (Maple syrup; Almond milk contains trace amounts of organic cane sugar): 6 g, Sodium: 75 mg
Contains: tree nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Blend the smoothie bowl ingredients

  • Divide the chia seeds into two equal portions; set aside half for garnish.
In a blender, combine the coconut milk, maple syrup, mango, pineapple, turmeric, and half the chia seeds. Season lightly with salt and blend until smooth.

Serve

Pour into individual bowls. Top with the granola, coconut, and the remaining chia seeds and serve.

1

Prep the oats

The night before:
  • Divide the cacao nibs into two equal portions; set aside half for garnish.
In a medium bowl or jar, combine the oats, almond milk, maple syrup, cocoa-cinnamon blend, and half the cacao nibs. Season lightly with salt and stir to combine.
Cover and refrigerate overnight.

2

Finish the oats

The next morning:
  • Coarsely chop the almonds.
Stir the oats until well blended. If desired, in a small sauce pot over medium-low heat, warm the oats, or enjoy cold.

Serve

Transfer the oatmeal to individual bowls. Top with the almonds and the remaining cacao nibs and serve.
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