This smoothie bowl really packs a punch. If you're looking to fuel up after an intense workout or for a busy day, this is the one for you! Lately, I've been adding in an additional 1/8 cup of oats to get some extra fiber and whole grains, totally optional of course. I love to make this smoothie during the fall and winter time when butternut squash is in season, it just makes it all the better! As a side note, my brother's hand is holding the bowl in the picture below, so no I did not all of a sudden get really hairy arms ;)
1 1/2 sliced and frozen bananas
1/4 cup plain nonfat greek yogurt
1 TBS of natural peanut butter
1 TBS ground flax seed
Dash of cinnamon
1 cup of baked butternut squash (peeled)
Water or almond milk as needed
Raisins and unsweetened shredded coconut for topping
To bake the butternut squash, cut in large sections and scoop out seeds. Wrap in tin foil and place in oven at 350 degrees for about 45 minutes or until soft. Allow butternut squash to cool completely in the fridge before using in a smoothie.
For the smoothie, add all ingredients (except for toppings) into a blender. Blend until smooth and creamy, adding water or almond milk as needed to reach desired consistency, you may have to stop to scrape sides of the blender with a spatula. Pour into a bowl and add toppings.