Blueberry Cashew Vanilla Smoothie Bowl (Printable)

Creamy blueberry cashew vanilla blend with crunchy homemade granola topping

# What You’ll Need:

→ For the Smoothie Bowl

01 - 1 cup frozen blueberries
02 - 1 frozen banana
03 - ½ cup raw cashews (soaked for 2 hours & drained)
04 - ½ cup unsweetened almond milk
05 - 1 teaspoon pure vanilla extract
06 - 1–2 tablespoons maple syrup or honey
07 - Pinch of sea salt

→ For the Granola Clusters

08 - 1 cup rolled oats
09 - ⅓ cup chopped cashews
10 - 2 tablespoons sunflower seeds
11 - 2 tablespoons shredded coconut (unsweetened)
12 - 2 tablespoons maple syrup or honey
13 - 2 tablespoons coconut oil, melted
14 - ½ teaspoon cinnamon
15 - Pinch of salt

→ Toppings

16 - Fresh blueberries
17 - Sliced banana
18 - Extra granola clusters
19 - Chia seeds
20 - Drizzle of nut butter

# How-To Steps:

01 - Preheat oven to 325°F. Line a baking sheet with parchment paper. In a bowl, combine oats, chopped cashews, sunflower seeds, shredded coconut, cinnamon, and salt. Add maple syrup and melted coconut oil, mixing until the dry ingredients are evenly coated. Spread mixture onto the baking sheet, pressing down gently to form clusters. Bake for 18–20 minutes, stirring halfway, until golden and crisp. Let cool completely.
02 - In a high-speed blender, combine frozen blueberries, banana, soaked cashews, almond milk, vanilla extract, maple syrup, and sea salt. Blend until completely smooth and creamy, scraping down the sides as needed. Adjust sweetness or thickness by adding more milk or sweetener as desired.
03 - Divide the smoothie mixture between two bowls. Top generously with granola clusters, fresh blueberries, sliced banana, chia seeds, and a drizzle of nut butter if desired.

# Expert Advice:

01 -
  • The cashew base creates an incredibly creamy texture that rivals any ice cream
  • Homemade granola clusters transform this from simple breakfast into something that feels like a treat from a fancy café
  • You can prep the granola in advance and make weekday mornings feel special without any extra effort
02 -
  • Dont skip soaking the cashews or your smoothie will have a gritty texture instead of being silky smooth
  • The granola needs to cool completely on the baking sheet or it will steam and lose its crunch
  • You can make the granola up to a week ahead and store it in an airtight container
03 -
  • Blend the smoothie base first and pour it into bowls before cleaning the blender to make your morning coffee
  • Press the granola firmly into the pan and dont stir too often if you want bigger clusters
  • Use a tamper if your blender has one to help process the thick mixture without adding extra liquid

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