Blueberry Banana Cashew Smoothie Bowl (Printable)
Creamy blueberry banana cashew bowl topped with coconut flakes, perfect for a quick nourishing breakfast.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 ripe banana
03 - 1/3 cup unsalted cashews, soaked in hot water for 10 minutes and drained
04 - 1/2 cup unsweetened almond milk (or milk of choice)
05 - 1 tablespoon maple syrup or honey (optional)
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Toppings
08 - 1/4 cup fresh blueberries
09 - 1 small banana, sliced
10 - 2 tablespoons unsweetened coconut flakes
11 - 2 tablespoons granola (gluten-free if desired)
12 - 1 tablespoon chia seeds
# How-To Steps:
01 - Add the frozen blueberries, ripe banana, soaked and drained cashews, almond milk, maple syrup or honey (if using), vanilla extract, and a pinch of salt into a blender.
02 - Blend on high speed until the mixture is completely smooth and creamy. Add a splash more milk if needed to reach your desired consistency.
03 - Pour the smoothie base evenly into two bowls, using a spatula to smooth the surface.
04 - Arrange fresh blueberries, banana slices, coconut flakes, granola, and chia seeds over the smoothie base in each bowl.
05 - Serve immediately with a spoon and enjoy while cold and fresh.
# Expert Advice:
01 -
- The color alone is worth it, a deep violet that makes regular breakfast feel like a special occasion.
- Soaking the cashews transforms them into something closer to cream than any nut butter could ever be.
- Ten minutes from fridge to bowl, which is faster than convincing yourself to go to the coffee shop.
02 -
- If you skip soaking the cashews, you will taste tiny gritty pieces throughout the bowl and no amount of extra blending will fully fix it.
- Frozen blueberries are non negotiable for the right thickness, fresh ones will leave you with something closer to a soup than a bowl.
03 -
- Freeze your ripe bananas peeled and broken into halves so they are always ready to go when the mood strikes.
- Toast the coconut flakes in a dry skillet over medium heat for about two minutes, watching constantly, because they go from golden to burnt in seconds.