Driscoll's Berry Breakfast Smoothie Bowl with Homemade Peanut Butter

Believe it, it's berry season. Berry me up baby cause these beauties bring so much joy, desires and summertime vibes to all.

Are you a lover of fresh berries or prefer when they become emulsified into sauces or cakes when cooked? This smoothie offers more than just berries as a visual feature. This recipe includes berries in all forms - frozen, blended and fresh - there is no such thing as a berry overload so do not fear. Having the berries in these different forms certainly creates different textures as well as a multilayered flavour combo ready to hit that palate.

There is always a certain amount of joy as well as disappointment that comes with purchasing and eating berries, however. Rotten, furry, squished, under-ripe or a sight bit tangy. All of these problems that come with buying punnets of berries from the store or your local market simply disappear with the quality driven Driscoll’s Deutchland. No more disappointment, no more unhappy faces, no more loosing half the punnet and best of all, even more delicious. Local farms is the reason for this deliciousness and you will have peace of mind that you are also supporting these small producers. Farm fresh berries that have the liberty and powers to tingle those taste buds like no other. Driscoll’s, the berry masters.

Now, talking all things smoothie bowls. Think no further than a thick version of a smoothie which means a controlled amount of liquid, textured ingredients that act as binding agents and an option of powders to add flavour. When I say textured ingredients, I am referring to most commonly frozen foods that when slightly softened and blended, create a super creamy, thick, none pourable form. But let’s get a few things straight here - there is a big difference between buying pre-frozen fruits and buying fresh fruits and freezing them yourself. Driscoll’s berries are always brought to you farm fresh and grown with love and carful attention. They have experience in growing the best berries after opening their first farm in California in 1870. Now that some serious experience, I did tell ya.

Buying pre-frozen berries, you are often buying older fruits or berries that have travelled then been frozen so their quality is much lower. So no, do not buy pre-frozen berries for their ease and simplicity. My recommendation for the best tasting, quality focused and long lasting factors is to buy Driscoll’s berries and simply place the required amount (written below) in the freezer, in a zip-lock bag, the night before. That’s easy, simple and an added bonus of better tasting!

Many times there is just too much liquid that seems to be accidentally or should I write “accidentally” poured in, creating a drinkable substance. This is fine, you can easily counteract this and add more frozen goods that have the magic powers to reverse.

Be a healthy and driven breakfast, a light but wholesome lunch, a much needed day time snack or a summery, super-powered dinner for two (or one) - this hibiscus and Driscoll berry smoothie bowl really is a one stop shop. No long sweaty slaving time in the kitchen, certainly not a million unbeknown list of ingredients to find and shop for or an expensive meal (whatever time of day it is) for you or the family. Pure plant-based goodness, superfood powers and best of all, naturally delicious and quality sourced berries that will put a dial on any unhappy face.

Breakfast Smoothie Bowl; Hibiscus, Driscoll’s Raspberry and Blueberries with Homemade Peanut butter and Wild Forrest Honey

Ingredients 

For the Peanut Butter (makes more than needed for this recipe) 

• 400 grams of raw, unsalted peanuts

• 1/2 cup canola oil

• 1/4 cup wild forest honey

• Pinch of sea salt

For the Smoothie Bowl

• 1/4 cup dried hibiscus flowers

• 2 tbsp raw oats 

• 1 tbsp black chia seeds

• 1 tbsp white chia seeds

• 2 tbsp flax seeds

• 1 cup fresh Driscoll’s raspberries, frozen plus extra fresh for serving 

• 1 cup fresh Driscoll’s blueberries, frozen plus extra fresh for serving

• 1 banana, frozen 

• 1/2 cup plant based milk (I used oat milk)

• 1/4 cup raw cashews 

• 2 tbsp homemade peanut butter

• Extra chai seeds, wild forest honey and Fresh Driscoll’s Berries for serving 
  

Method 

Make the Peanut Butter

• Place the peanuts on a baking tray lined with parchment paper and bake on the upper shelf of the oven for 5-8 minutes at 180℃. Gently shake the tray half way through to turn the peanuts around. Remove from the oven and leave too cool.

• once the peanut as cooled, add them to a small food processor, and blitz along with the remaining peanut butter ingredient list (normally from 10-12 minutes). 

• Place into a small jar and set aside  

Make the Smoothie Bowl

• Place the hibiscus flowers in a small bowl and pour about 1/4 cup boiling water over. Leave to seep and cool. Strain the flowers from the liquid, keeping the liquid. Set aside.

• In a food processor, blitz the oats, chai seeds, flax seeds and cashews until broken down. Add the frozen Driscoll’s berries and banana along with the cooled hibiscus liquid.

• Pulse a few times then add the milk and peanut butter. Blitz until smooth - this can take 8-10 minutes, depending how frozen the fruits are. Once they begin to soften, they emulsify with the other ingredients (don’t add extra milk otherwise you will end up with an actual drinkable smoothie rather than a bowl)

• Tip into two desired bowls and top with extra fresh Driscoll’s berries and other desired seeds