Banana Berry Granola Smoothie Bowl Recipe

Banana Berry Granola Smoothie Bowl Recipe

How to Make a Banana Berry Granola Smoothie Bowl

This Banana Berry Granola Smoothie Bowl recipe starts with a thick, creamy banana base and finishes with sliced banana, fresh strawberries, crunchy granola, chia seeds and small cubes of dairy-free white chocolate. It is bright, fruit-filled and easy to assemble, with enough texture from the granola and seeds to make the bowl feel complete.

Servings: 1 generous bowl | Prep Time: 10 minutes | Cook Time: 0 minutes

Ingredients

For the Smoothie Bowl

• 1 frozen banana, sliced

• ½ cup (75 g.) frozen strawberries

• ¼ cup (60 g.) plain unsweetened coconut yogurt or plant-based yogurt

• ¼ cup (60 ml.) unsweetened plain oat milk or almond milk

• 1 tsp. (5 ml.) maple syrup, optional

• ½ tsp. vanilla extract

• Pinch of fine sea salt

For Serving

• ½ banana, thinly sliced

• ½ cup (75 g.) fresh strawberries, sliced

• ⅓ cup (35 g.) granola

• 1 tbsp. (12 g.) chia seeds

• 1 tbsp. (10 g.) chopped pumpkin seeds or finely chopped pistachios

• 1 tbsp. (12 g.) small dairy-free white chocolate pieces, optional

• Tiny edible flowers, optional

Directions

1. Add the frozen banana, frozen strawberries, plant-based yogurt, plant milk, maple syrup, vanilla and salt to a high-speed blender or food processor.

2. Blend until smooth and thick, stopping to scrape down the sides as needed. Add more plant milk 1 tbsp. (15 ml.) at a time only if the mixture will not move.

3. Spoon the smoothie mixture into a shallow bowl and smooth the surface with the back of a spoon. The base should be thick enough to hold the toppings without sinking.

4. Arrange the banana slices in a curved line along one side of the bowl, slightly overlapping them.

5. Add the sliced strawberries in the center of the bowl.

6. Spoon the granola around the fruit, leaving some of the smoothie base visible.

7. Sprinkle with chia seeds, chopped pumpkin seeds or pistachios and dairy-free white chocolate pieces, if using.

8. Finish with edible flowers, if using, and serve right away.

Make It Yours

• For a stronger berry flavor, use frozen raspberries or mixed berries in place of the frozen strawberries.

• For a creamier bowl, use canned light coconut milk in place of the plant milk.

• For more protein, blend in 2 tbsp. (30 g.) plain unsweetened plant-based yogurt or a small scoop of vanilla plant protein, adding only enough plant milk to keep the base thick.

• For a nutty version, drizzle 1 tbsp. (15 g.) almond butter over the top or blend 1 tsp. (5 g.) almond butter into the smoothie base.

Kitchen Notes

• The base should be thick and spoonable, not drinkable. Start with the smaller amount of plant milk and add more only as needed.

• Use a firm banana for the topping so the slices hold their shape and create the neat fan shown in the bowl. Slice the banana just before serving to keep it pale.

• Add the granola at the end so it stays crisp. If the bowl sits too long, the granola will soften into the smoothie base.

Pairs Well With

Serve this smoothie bowl with hot coffee, green tea, avocado toast, almond butter toast, roasted breakfast potatoes, coconut yogurt or a small plate of fresh fruit.