Oceania Cruises Cooking Challenge: Breakfast Blueberry Bowl Recipe

Another one of my favorite plant-based recipes, this blueberry bowl is an easy twist on the acai bowls that are really popular right now. Instead of acai, we use blueberries. Really you can use any type of berries that you like. The same for the milk, you can use what you have on hand. This breakfast blueberry bowl is simple, easy to modify with what you have in the kitchen and very healthy.

I hope you enjoy it and remember to share your photos in the comments on Facebook so I can see how yours turned out.

BREAKFAST BLUEBERRY BOWL RECIPE
SERVES: 4

INGREDIENTS:
1 cup frozen blueberries
1 frozen banana
¾ cup cashew mylk (or any milk of your choosing)
2 medjool dates, pitted

TOPPING:
1 banana, sliced
¼ blueberries or other seasonal fruits
2 tablespoons coconut flakes dehydrated
2 tablespoons sliced almonds, toasted
2 tablespoons sesame seeds or pumpkin seeds

DIRECTIONS
Peel and wrap the banana in cling wrap and freeze. Pour the milk into the high-speed blender. Then add the frozen berries, frozen banana and dates. Blend gradually up to full speed until smooth and ice cream consistency.

Pour into a serving bowl. Arrange the topping and serve immediately.

Remember to share photos of your results on our Facebook page’s recipe post by using the hashtag #OLifeCookingChallenge and check back for more of our favorite Oceania Cruises and plant-based recipes. Take care and be well.

About Corporate Executive Chef Franck Garanger
A bright contemporary culinary personality, Franck Garanger draws upon his wealth of experience and rare culinary artistry as he oversees all culinary operations aboard our intimate and luxurious ships. Franck’s passion for cuisine started many years ago in his father’s pâtisserie-boulangerie in the Loire Valley, where the discipline and nature of cooking inspired his career at a very early age. He began as an apprentice at the Michelin-starred restaurant Le Vert d’Eau in Angers with French Master Chef Jean-François Piers and his experience continued to grow during tenures at many distinguished restaurants such as Hôtel de Paris Monte-Carlo and the Hotel du Cap-Eden-Roc in Antibes. He also has worked with such culinary greats as Paul Bocuse, Alain Passard and Thierry Marx. Since 2003, Franck has been sharing in our passion for The Finest Cuisine at SeaTM. His culinary vision reflects a unique personal style that unites the global influences that have inspired him during his many years of travel. In 2008, Franck was awarded membership as a French Master Chef in the prestigious Maîtres Cuisiniers de France.