Berry Smoothie Bowl Recipe
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Featuring berries, cherries, coconut, banana, and an almond butter granola garnish, this berry smoothie bowl recipe makes an easy (and eye-catching) breakfast. I love this berry smoothie bowl recipe because it is highly customizable, and easy to adjust based on personal preferences or specific dietary requirements. You can switch up the fruit, add vegetables or additional protein, or experiment with toppings and garnishes. Plus the whole thing comes together in about 15 minutes, so it’s great for mornings when you’re short on time.
As anybody who regularly reads this blog already knows, I am not a fan of winter. The short days, cold weather, chapped lips, pale skin…absolutely none of it appeals to me. So as the weather grows warmer and the days get longer and brighter, I’m more than ready to shift from cookies and cakes and heavy winter bakes to light, summer-inspired recipes. For dessert you’ll find me making raspberry sorbet and strawberry fool and fresh blueberry galettes with homemade ice cream, and at breakfast, it’s aaaalll about the berries: strawberry muffins, strawberry overnight oats, peach and blueberry hand pies, and this berry smoothie bowl. Topped with fruit, granola, and coconut, this bowl keeps me full all morning long.
Key Ingredients
- Granola – To create the heart shaped garnishes on top of my smoothie bowl, I used granola (store-bought, but you can also make your own) and a teaspoonful of almond butter. Just mix the two together, press into a cookie cutter, and refrigerate. And if you don’t like almond butter you can replace it with peanut butter, or a nut-free butter like sunflower butter or pumpkin seed butter.
- Greek Yogurt – Greek yogurt forms the base for the smoothie mixture. I recommend using unsweetened yogurt rather than a sweetened or flavored version—you’ll get plenty of both of these from the mix-ins and toppings.
- Almond Milk – You’ll need 120 milliliters (1/2 cup) of unsweetened almond milk. Save the rest to make my almond milk chia seed pudding, or this almond, date, and coconut smoothie. You can also replace the almond milk with any of your favorite plant milks, or even dairy milk if you don’t need to keep the recipe dairy-free.
- Fruit – I used a combination of banana, strawberries, blueberries, and cherries, but feel free to add (or substitute) other berries, such as blackberries, raspberries, or blackcurrant. And if you have some berries left over, save the surplus to make a mixed berry compote for topping cheesecake or ice cream.
- Coconut – I recommend shredded, unsweetened coconut, rather than the sweetened kind. If you use sweetened coconut, the finished bowl will end up being too cloyingly sweet for breakfast.
- Chia Seeds – Chia seeds add fiber, texture, and crunch. Save the rest for chia seed pudding or pumpkin oat balls.
Tips, Tools, and Variations
- Use a blender. You’ll need some type of equipment to blend the smoothie mixture. I do most of my blending (for everything from smoothies to saag paneer) with a handheld immersion blender, which is what I’ve shown in the photos below. But you can also blend in a standard blender, or in a food processor.
- Be creative with the granola topping. I created the smaller granola hearts using my favorite set of miniature cookie cutters, and the larger heart with a standard heart shaped cutter. Feel free to use any shape you’d like. If you don’t have cookie cutters, you can also use a round metal biscuit cutter, or simply scatter the almond-granola mixture on top of the finished smoothie bowl.
- Add nutritional value. Blend kale or spinach into the smoothie mixture to up the nutritional value. Or for extra protein, top your smoothie bowl with sliced almonds, or mix a scoop of almond butter, powdered nut butter, or a protein powder into the smoothie.
Berry Smoothie Bowl
- Total Time15 minutes
- Yield1 smoothie bowl 1x
- DietVegetarian
A brightly colored berry smoothie bowl recipe featuring berries, cherries, coconut, and banana, plus a homemade almond butter granola garnish.
Ingredients
30 grams granola (1/4 cup)
1 tablespoon almond butter
1 container plain Greek yogurt (200 grams; 6-7 ounces)
1 banana, fresh or frozen
120 milliliters unsweetened almond milk (1/2 cup)
100 grams strawberries, hulled and sliced (1 cup; 3 1/2 ounces)
75 grams blueberries (1/2 cup)
65 grams cherries, pitted and halved (1/2 cup)
15 grams unsweetened shredded coconut (3 tablespoons)
5 grams chia seeds (2 teaspoons)
Instructions
In a small bowl, stir together granola and almond butter.
Arrange a large cookie cutter, or several small cookie cutters, on a parchment-lined plate or a small tray.
With your fingertips, press the granola mixture into the cutters. Refrigerate while you prepare the smoothie bowl.
In a blender or immersion blender-safe container, combine Greek yogurt, banana, almond milk, and chia seeds, and blitz until smooth. For a thicker or thinner smoothie, add extra almond milk or yogurt as necessary to adjust consistency.
Pour mixture into serving bowl.
Arrange berries, cherries, and coconut on top of smoothie mixture.
Remove granola shapes from refrigerator. Gently pushfrom cookie cutter and add to the top of the smoothie bowl.
Serve immediately.
Make-Ahead and Storage Suggestions
You can make the heart-shaped granola garnish up to two days in advance and refrigerate until ready to use.
Other Breakfast Recipes You Might Enjoy
Almond Date Smoothie
Banana Split Parfait
Chocolate Oatmeal Balls with Peanut Butter
Mixed Berry Hand Pies
Chocolate Strawberry Overnight Oats
Mango Smoothie Recipe
PB&J Smoothie
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
