Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Cant wait to get my blender out and try this!
Great, tasty smoothie bowl recipe, love the purple colour from the blueberries.
I am wondering why oat milk is never mentioned as a option in recipes. I always see soy, almond, cashew or rice.
Is there a reason for this?
100% with you on that one! If folks knew what almond production was doing to agriculture and the environment they’d cut way, way, way, back. Oats on the other hand? And the “milk” is delicious.
I think it’s because oat milk is relatively new on the market compared to other types of plant-based milk.
I love Oat milk too,
This recipe is a very satisfying breakfast for my sweet tooth. I omit the maple syrup and the spinach (since I have salads every day anyway), and top it with coconut, kiwi, pepitas and toasted oats (from FOK’s Southern-Style Banana Pudding Parfaits recipe).