Breakfast Bowl

Preparation info

  • Difficulty


  • Serves


Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

I make a variation on this breakfast bowl a couple of times a week, sometimes for Small Boy, but mostly for Mrs J, who is an avid cyclist, clocking up around 500 miles a month. The protein shake is really the point of it, for muscle repair and recovery, and the rest just makes it enjoyable rather than something to endure. If you don’t have any protein shake to hand, however, add an extra 2 tablespoons of oats, as they are also a reasonable source of protein, but you’ll need to add more milk or water, as the smoothie will be incredibly thick.

I vary the fruit depending on what we have in, and I am yet to find a combination that doesn’t work. Frozen is best for an instantly cold, soft ice-cream consistency, but tinned and fresh will do in a pinch. Sometimes I get fancy and spray the fruit with edible glitter, or add a rice-paper kitten, or cut the fruit into little star shapes, but these bowls are just as delicious without all the frippery.


  • 2 scoops (4 level tbsp) vanilla protein shake
  • 2 tbsp porridge oats
  • 100 g frozen fruit
  • 250 ml milk or half milk and half water
  • 4 tbsp granola or cereal of your choice
  • fresh fruit, to serve


Measure the protein shake and oats into the large cup of a bullet blender, or the jug of a standard blender. Add the fruit and cover with the milk, or half milk and half water. Blend to a smooth, thick consistency, 40ish seconds at a time. Do not run the blender continuously, as it can burn out the motor.

Pour the smoothie into a large bowl – a pasta bowl is ideal. Scatter the granola or cereal over the top, and add fruit to serve.

Will keep in the fridge for 24 hours, covered, but tastes best when made fresh. If the smoothie splits or separates in the fridge, as some fruits are liable to do, just give it a brisk stir to bring it back together, and enjoy.