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There is no denying that smoothies are a lifesaver when you are in a crunch and need a quick breakfast on the go. Especially when it’s as decadent as this one, featuring the nostalgic flavor combo of peanut butter and jelly. As much I love smoothies in a glass, they’re even better when prepared thick enough to serve in a bowl sprinkled with delicious toppings.

Okay, there are some tricks to getting the smoothie base to be the perfect consistency so that it stays frozen longer and you get that stunning swirl in the bowl. To start off, make sure your bananas are the correct ripeness, meaning they should be sweet and not waxy. To freeze, cut the bananas into 2 inch long pieces and lay them on a sheet pan to assure they don’t stick to each other and will blend easily. Once frozen, you can store leftovers in a freezer-safe bag or container. Then, use a high speed blender with good power to create a luscious and creamy texture without any chunks. This recipe calls for just the right amount of almond milk and because of that, the consistency resembles gelato (and who doesn't want that for breakfast?!). The raspberry-chia jam takes no more than 5 minutes to make; the tartness balances the sweetness of the dates and maple syrup, which you can adjust to your likeness.

And of course, I’d never let a smoothie bowl go topless. I added shards of dark chocolate, cacao nibs, sliced bananas, coconut flakes, fresh raspberries and bee pollen, but you can honestly add whatever you like! Feel free to clean out your pantry! Honestly, I could eat this smoothie bowl for breakfast, lunch and (definitely) dessert. Every bite is sweet, salty and tart just like when you are eating a Peanut Butter & Jelly Sandwich!!