Cloudberry Oat Smoothie Bowl
Why this recipe works
- Fast breakfast: Everything is softened briefly, blended and served, making it practical for mornings when you still want something substantial.
- Thick, spoonable texture: Greek yoghurt, banana and softened oats create a creamy base that holds up well in a bowl rather than drinking like a smoothie.
- Balanced tartness: Cloudberries bring a bright, sharp fruit flavour, while banana and honey soften the acidity without making the bowl overly sweet.
Get the most out of this recipe
Ingredient notes
- Cloudberries: Cloudberries are naturally tart and floral, so their sharpness is part of the character of the bowl. Taste after blending before adding any extra sweetness.
- Cardamom: Ground cardamom suits the Nordic flavour profile and adds warmth without overpowering the fruit.
- Adjusting tart fruit: If the berries taste especially sharp, add a little more honey and blend briefly to keep the texture smooth.
Texture tips
- For a thicker bowl: Use chilled milk and yoghurt, and add any extra milk sparingly so the mixture stays spoonable.
- For smoother blending: Letting the oats sit in the milk first softens them enough to blend into the base without a gritty finish.
- For a looser texture: Use regular yoghurt instead of Greek yoghurt, or blend in a small splash more milk until it reaches the consistency you prefer.
Timing notes
- Serve well chilled: Cold milk and yoghurt help the bowl feel fresher and keep the blended texture thick.
- Best eaten straight away: The oats continue to thicken as the bowl sits, and the mixture may separate slightly after refrigeration.
Equipment you'll need
Ingredients
Instructions
- Put the rolled oats in a blender with the whole milk and leave for 2 minutes to soften slightly. Peel the banana and break it into chunks.
- Reserve 60 g of the cloudberries for topping. Add the remaining cloudberries, the Greek yogurt, 1 1/2 tbsp of the honey and the ground cardamom to the blender.
- Blend until thick and smooth, scraping down the sides as needed. If it will not blend, add a small splash more whole milk and blend again, keeping the mixture spoonable.
- Divide between two bowls. Top with the reserved cloudberries and drizzle over the remaining honey to serve.
Recipe notes
Tips
- For the thickest bowl, chill the whole milk and Greek yogurt before blending.
- If your cloudberries are very tart, add an extra 1/2 tbsp honey after blending and pulse briefly to combine.
Substitutions
- Replace Greek yogurt with yogurt for a looser, lighter texture.
- Replace honey with agave syrup for a similar sweetness with a slightly cleaner flavour.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, cover and refrigerate for up to 1 day; stir well before serving, as it will thicken and may separate slightly.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Milk
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