Blueberry Coconut Almond Smoothie Bowl (Printable)
Nutrient-packed blend of blueberries and creamy coconut topped with crunchy almond granola for a refreshing breakfast.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 frozen banana, sliced
03 - 1/2 cup full-fat coconut milk
04 - 1/4 cup plain Greek yogurt
05 - 1 tablespoon almond butter
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - 1/2 cup granola (gluten-free if needed)
08 - 2 tablespoons sliced almonds
09 - 2 tablespoons unsweetened shredded coconut
10 - 1/4 cup fresh blueberries
11 - 1 tablespoon chia seeds (optional)
# How-To Steps:
01 - Combine frozen blueberries, banana, coconut milk, Greek yogurt, almond butter, and honey in a blender. Blend until smooth and thick, scraping down sides as needed.
02 - Divide the smoothie mixture evenly between two serving bowls, using a spatula to ensure equal distribution.
03 - Arrange granola, sliced almonds, shredded coconut, fresh blueberries, and chia seeds over the smoothie base in each bowl.
04 - Enjoy the smoothie bowl right away while the texture is thick and the toppings remain crunchy.
# Expert Advice:
01 -
- The frozen banana trick creates ice cream texture without any actual ice cream involved
- You can prep all the toppings the night before and just blend in the morning
02 -
- Over blending creates warmth which melts your frozen ingredients, so pulse and check frequently
- Room temperature toppings can cause the smoothie base to separate faster than you'd like
03 -
- Serve with a long handled spoon—short ones get lost in the deep bowls and create a mess
- The prettiest bowls always have a mix of textures and colors, not just one big pile of granola