This post was originally published here October 3, 2016. I’ve since updated the text and photographs. I hope you try out this Fall-themed smoothie bowl this season!
One of the reasons I’m always trying to pump the breaks on pumpkin-mania is because of apples.
Yes! Apples! They are in season RIGHT NOW. And they are, for me, one of the quintessential elements of Fall in New England. And I hate that we tend to skip right over them and go straight to pumpkin.
Also, what can’t apples do? I love them in baked goods, salads, cocktails and more. You name it. Apples can go there.
But one of my favorite apple applications (say that five times fast!) is apple crisp. Which now I can even enjoy at breakfast time in the form of one of these Apple Crisp Smoothie Bowls!
These Apple Crisp Smoothie Bowls are a great way to get your fix of Fall flavors while you’re still rocking out in your pajamas. They have all the aromatic spices I like to use in traditional apple crisp (i.e. cinnamon, nutmeg and ginger). And of course, they have plenty of apple flavor, too. Which comes from a combination of fresh apples and fresh apple cider.
I almost always use a frozen banana to help thicken my smoothies. But for these Apple Crisp Smoothie Bowls, I didn’t want the banana flavor to overpower the apple flavor. So instead, I opted for Greek yogurt and some soaked raw cashews to provide substance. Just a quick heads up, you’ll want to soak the cashews for about an hour to help soften them before tossing them in your blender.
And because it wouldn’t be an apple crisp spin-off without the toasty oat topping, I use my favorite granola to top these smoothie bowls. Seriously, don’t skip this part. The added crunch makes these smoothie bowls extra delicious and satisfying!
Apple Crisp Smoothie Bowls
For the Smoothie Bowl:
- 1/4 cup raw cashews
- 3/4 cups low-fat Greek yogurt
- 1 large red apple, cored and chopped
- 1/4 cup fresh apple cider
- 2 dates, pitted and chopped
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- Sliced apple
- Maple syrup
- Place the cashews in a small bowl and cover them with water. Let them soak at room temperature for about 1 hour. Drain.
- Add the soaked cashews to your blender along with all the other smoothie bowl ingredients. Blend on high until smooth. Pour into a bowl and add the toppings of your choice. Enjoy immediately.
Fall smoothie bowls don’t get any better than this Liz! I’m lovin’ all the apples right now, so this will definitely happen for breakfast sometime soon at my house! Totally goin’ with the salted caramel drizzle too! Enjoy your week.
Thanks, Mary Ann! I hope you have a great week as well!
Ohh soaked cashews in my smoothies are my JAM right now! Also, let’s eat a smoothie bowl, then apple pie…it’s all about balance right? 🙂
Yay, I’m loving them too! Makes them super creamy!
I want to live inside that smoothie bowl this morning!! Gorgeous!
The rent is pretty cheap!
This sounds and looks so delicious, Liz! I’m loving the fall flavors and the colors just stir up happiness!
Thank you so much, Annie! Mwah!
This smoothie bowl looks delicious! I love the apple pie flavor- so seasonal and deceptively healthy 🙂
Ha ha. Totally deceptively healthy! 🙂
Wow, adding this to my breakfast menu! Looks so good!
Yay! Thanks, Mick!
Nothing like a big-ole’ bowl of pie for breakfast!! I’ll take it, Liz! OMGee there are SO many apples right now.. I’m on overload too! What a nice haul of apples you have there. My garage mini fridge is packed full of them.. in hopes they’ll stay fresh for at least another few weeks. Love this Liz! And you’ve captured the season beautifully here! 😀
Thanks, Traci! Apple overload for sure. But I’m not complaining!
LOVE! I’ll gladly make everything apple pie flavored this time of year.
Yup, ’tis the season!
I’m totally down for having my breakfast taste like apple pie!
Glad you’re into it! 🙂