Peanut Butter & Banana Protein Smoothie Bowl with Crunchy Chex

Peel and slice 3 of the bananas into 1-inch rounds. For the ultimate thick smoothie bowl texture, ensure these slices have been frozen solid for at least 4 hours before starting. Slice the remaining 1 fresh banana and hull and slice 1 cup of fresh strawberries for the topping.

Heat 1 tbsp of coconut oil in a medium skillet over medium heat. Add 1 1/2 cups of rice chex cereal, 1/4 cup of chopped raw unsalted peanuts, 1 tsp of ground cinnamon, and a pinch of salt. Toast, stirring constantly, for 3 minutes until the cereal and peanuts are fragrant and lightly golden.

Drizzle 1 tbsp of raw honey over the warm chex and peanut mixture in the skillet. Toss quickly for 1 minute to evenly coat and lightly caramelize the mixture, then immediately transfer to a plate to cool and crisp up.

In a high-speed blender, combine the 3 frozen sliced bananas, 1/2 cup of creamy peanut butter, 2 scoops of vanilla whey protein powder, 1 cup of plain Greek yogurt, 1 tsp of pure vanilla extract, and 3/4 cup of whole milk.

Blend on low speed, gradually increasing to high, using the blender's tamper to push the ingredients down into the blades. Process for 60 to 90 seconds until completely smooth, thick, and velvety. If the mixture is too thick to blend, add an extra 1 to 2 tbsp of whole milk.

Divide the thick peanut butter banana smoothie base evenly among 4 serving bowls, smoothing the tops with the back of a spoon.

Artfully arrange the toppings over each bowl: the caramelized cinnamon-honey chex and peanut mixture, the remaining sliced fresh banana, the sliced strawberries, 1 tbsp of raw chia seeds, and 1 tbsp of raw hemp hearts. Serve immediately.