Reishi Cacao Collagen Adaptogen Bowl
ErewhonReishi Cacao Collagen Adaptogen Bowl
Ingredients
For the Adaptogen Bowl Base
- 1 1/2 cups organic gluten-free rolled oats
- 3 cups organic plant milk, such as almond or coconut milk
- 1/4 cup organic chia seeds
- 1/4 cup organic cacao powder, unsweetened
- 1/4 cup collagen peptides, unflavored, grass-fed
- 2 teaspoons reishi mushroom powder, organic
- 1/4 cup organic maple syrup, or to taste
- 1/4 teaspoon pink Himalayan salt
For the Toppings
- 1 cup organic berries, mixed, fresh or frozen
- 1/4 cup organic almond butter, creamy, unsweetened
- 1/4 cup organic coconut flakes, unsweetened
- 2 tablespoons organic cacao nibs
Instructions
- 1
In a large bowl, combine the organic gluten-free rolled oats, organic plant milk, organic chia seeds, organic cacao powder, grass-fed collagen peptides, organic reishi mushroom powder, organic maple syrup, and pink Himalayan salt. Whisk well until all ingredients are thoroughly combined and there are no lumps of powder.
⏱️ 10 min
- 2
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the oats and chia seeds to absorb the liquid and thicken into a creamy, pudding-like consistency. This passive time is crucial for the texture of the adaptogen bowl.
⏱️ 240 min
- 3
Once chilled, stir the adaptogen bowl base thoroughly. If it's too thick, you can add a splash more organic plant milk to reach your desired consistency.
⏱️ 2 min
- 4
Divide the Reishi Cacao Collagen Adaptogen Bowl mixture into four serving bowls.
⏱️ 3 min
- 5
Top each bowl generously with organic mixed berries, a drizzle of creamy organic almond butter, a sprinkle of unsweetened organic coconut flakes, and organic cacao nibs for added texture and flavor. Serve immediately and enjoy the nourishing benefits!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonReishi Cacao Collagen Adaptogen Bowl
Ingredients
For the Adaptogen Bowl Base
- 1 1/2 cups organic gluten-free rolled oats
- 3 cups organic plant milk, such as almond or coconut milk
- 1/4 cup organic chia seeds
- 1/4 cup organic cacao powder, unsweetened
- 1/4 cup collagen peptides, unflavored, grass-fed
- 2 teaspoons reishi mushroom powder, organic
- 1/4 cup organic maple syrup, or to taste
- 1/4 teaspoon pink Himalayan salt
For the Toppings
- 1 cup organic berries, mixed, fresh or frozen
- 1/4 cup organic almond butter, creamy, unsweetened
- 1/4 cup organic coconut flakes, unsweetened
- 2 tablespoons organic cacao nibs
Instructions
- 1
In a large bowl, combine the organic gluten-free rolled oats, organic plant milk, organic chia seeds, organic cacao powder, grass-fed collagen peptides, organic reishi mushroom powder, organic maple syrup, and pink Himalayan salt. Whisk well until all ingredients are thoroughly combined and there are no lumps of powder.
⏱️ 10 min - 2
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the oats and chia seeds to absorb the liquid and thicken into a creamy, pudding-like consistency. This passive time is crucial for the texture of the adaptogen bowl.
⏱️ 240 min - 3
Once chilled, stir the adaptogen bowl base thoroughly. If it's too thick, you can add a splash more organic plant milk to reach your desired consistency.
⏱️ 2 min - 4
Divide the Reishi Cacao Collagen Adaptogen Bowl mixture into four serving bowls.
⏱️ 3 min - 5
Top each bowl generously with organic mixed berries, a drizzle of creamy organic almond butter, a sprinkle of unsweetened organic coconut flakes, and organic cacao nibs for added texture and flavor. Serve immediately and enjoy the nourishing benefits!
⏱️ 5 min