Berry Smoothie Bowl Recipe
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Last Updated on April 23, 2026 by becky
Featuring berries, cherries, coconut, banana, and an almond butter granola garnish, this berry smoothie bowl recipe makes an easy (and eye-catching) breakfast.
Why Make This Smoothie Bowl Recipe?
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.
I find smoothie bowls more filling than the traditional smoothie designed for sipping through a straw. Topping the bowl with fruit, nuts, seeds, granola, and coconut keeps me full much longer, and it’s prettier to look at, too.
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.
Berry Smoothie Bowl Ingredients
To make this berry smoothie bowl, you’ll need the following:
- Granola – I used store-bought granola to make my crunchy hearts, but homemade granola works, too.
- Almond Butter – Sticky almond butter helps the granola hearts to hold their shape. You can substitute peanut butter, or a non-not butter like sunflower butter or pumpkin seed butter.
- Greek Yogurt – Plain Greek yogurt forms the base for the smoothie mixture.
- 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.
- Fruit – I used a combination of banana, strawberries, blueberries, and cherries. If you have some left over, use the extra berries to make a mixed berry compote for topping cheesecake or ice cream.
- Coconut – I recommend shredded, unsweetened coconut, rather than the sweetened kind.
- Chia Seeds – Chia seeds add fiber, texture, and crunch. Save the rest for chia seed pudding or pumpkin oat balls.
Preparing the Granola Garnish
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.
I created the smaller 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.
Special Tools and Equipment
In addition to the cookie cutters described above, you’ll need a way 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.
Smoothie Bowl Recipe Adjustments and Substitutions
To make this smoothie bowl, I used blueberries, cherries, and strawberries (stick with fresh fruit for this recipe, not frozen!), along with banana, coconut, chia seeds (I used the leftovers from my chia seed pudding), almond milk, and plain Greek yogurt. However, you can easily customize this recipe to fit your personal tastes or dietary preferences, up the protein factor, or adapt it to use up ingredients you already happen to have on hand.
Some suggestions include:
- Blend kale or spinach into the smoothie mixture to up the nutritional value.
- For extra protein, top your smoothie bowl with sliced almonds, or add a scoop of almond butter, powdered nut butter, or a protein powder to the smoothie mixture.
- Add (or substitute) other berries, such as blackberries, raspberries, or blackcurrant.
- Use flavored yogurt, or vanilla (or chocolate) almond milk.
- Garnish with chopped dark chocolate or raw cacao nibs for a chocolate-berry twist.
Make-Ahead and Storage Suggestions
This smoothie bowl is best enjoyed immediately.
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
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!
Print
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.
