Strawberry Coconut Cashew Smoothie Bowl (Printable)
Creamy strawberry, coconut and cashew bowl topped with crunchy granola crumble and fresh fruit.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen strawberries
02 - 1 ripe banana
03 - 1/2 cup unsweetened coconut milk
04 - 1/3 cup raw cashews, soaked for 2 hours and drained
05 - 1 tablespoon maple syrup, optional, adjust to taste
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch sea salt
→ Granola Crumble
08 - 1/2 cup gluten-free rolled oats
09 - 2 tablespoons cashews, chopped
10 - 2 tablespoons unsweetened shredded coconut
11 - 1 tablespoon maple syrup
12 - 1 tablespoon coconut oil, melted
13 - 1/4 teaspoon ground cinnamon
14 - Pinch salt
→ Toppings (optional)
15 - Fresh strawberries, sliced
16 - Sliced banana
17 - Chopped cashews
18 - Coconut flakes
19 - Fresh mint leaves
# How-To Steps:
01 - In a small mixing bowl, combine rolled oats, chopped cashews, shredded coconut, maple syrup, melted coconut oil, cinnamon, and a pinch of salt.
02 - Stir mixture until ingredients are evenly coated. Spread onto a parchment-lined microwave-safe plate and microwave for 1 to 2 minutes, stirring halfway, until lightly toasted and crisp, or bake at 350°F for 8 to 10 minutes, stirring once. Let granola crumble cool completely.
03 - In a high-speed blender, combine frozen strawberries, banana, coconut milk, soaked cashews, maple syrup, vanilla extract, and a pinch of sea salt. Blend until mixture is smooth and creamy. Add additional coconut milk if necessary to reach desired consistency.
04 - Divide the smoothie base equally between two bowls. Top generously with granola crumble. Add fresh strawberries, banana slices, chopped cashews, coconut flakes, and mint leaves as desired. Serve immediately.
# Expert Advice:
01 -
- The granola crumble on top stays crisp and adds a grown up crunch—like a little secret stowed just for you.
- It’s a five-minute way to feel like you’re eating dessert for breakfast, but with ingredients that leave you smiling all day.
02 -
- I once rushed the soaking step for the cashews and ended up with a gritty texture that haunted my next few spoonfuls—let them soak the full time.
- Letting the granola cool on the counter, not in the bowl, is what keeps every bite crunchy—not a step to skip if you love texture.
03 -
- Soak extra cashews and freeze for next time to speed up morning prep.
- Layer your toppings in sections for a beautiful presentation—almost too pretty to eat (almost).