Blueberry Cobbler Breakfast Smoothie {Gluten Free, Dairy Free}


I am obsessed.  Like, to the point where I have to have them every day and some days, I can’t get enough.  

You can get your mind out of the gutter because I’m talking about blueberries 😉   Seriously, I eat them every. single. day. 

Since blueberry season is short and my obsession is real, I tend to just keep frozen bags of blueberries on hand.  While I would probably just eat them by the frozen handful, I usually enjoy them by throwing them in my post workout smoothie.  

Even though it’s really nothing crazy special, I realized recently that I have never shared the recipe for it here.  You’d think something that I eat DAILY would have already earned it’s place on the blog, right?

Not sure how it’s taken over THREE YEARS but finally, here is the recipe for my super simple, four ingredient, post-workout blueberry cobbler breakfast smoothie! 

Blueberry Cobbler Breakfast Smoothie - packed with plant protein this healthy smoothie is vegan, dairy free, gluten free and allergy friendly!

 

The reason I love this smoothie so much is because it’s so easy to make and literally tastes like a blueberry dessert. 

Depending on which nut butter you have on had to make it with, it could taste like blueberry cheesecake (with cashew butter) or if you use almond like I did, it tastes a lot like blueberry cobbler…especially since it’s sprinkled with gluten free graham cracker crumbs! 

Blueberry Cobbler Breakfast Smoothie - packed with plant protein this healthy smoothie is vegan, dairy free, gluten free and allergy friendly!

 

 

Blueberry Cobbler Breakfast Smoothie - packed with plant protein this healthy smoothie is vegan, dairy free, gluten free and allergy friendly!

Blueberry Cobbler Breakfast Smoothie - packed with plant protein this healthy smoothie is vegan, dairy free, gluten free and allergy friendly!

Blueberry Cobbler Breakfast Smoothie {Gluten Free, Dairy Free}


 

RECIPE 

Ingredients: 

  • 1.5 cups dairy free milk
  • 1 cup frozen blueberries 
  • 2 tbsp raw almond butter
  • 1 scoop vegan vanilla protein powder (I used PlantFusion)
  • 1 gluten free graham cracker, crushed 
  • 1/4 cup blueberries, defrosted for topping (optional)
You might also like:  Foodie Friday: Spiced Pumpkin Pie Parfait with Roasted Pecans

 

Directions: 

  1. Blend milk, frozen blueberries, almond butter and protein powder in a blender until smooth and well combined. 
  2. Pour into a large glass or mason jar, top with crushed graham crackers and defrosted blueberries. 
  3. Enjoy! 

Have a recipe to share for Meatless Monday? Be sure to linkup with myself and Dixya from Food, Pleasure & Health

meatless monday linkup

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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