- Prep-time: / Ready In:
- Makes 3 cups smoothie + toppers
- Serving size: ½ of recipe
- Print/save recipe
Power your way through busy mornings with these vibrant, nutrient-rich smoothie bowls. Pro tip: Whenever you have ripe bananas, peel, slice, and freeze them in a single layer in a resealable plastic bag. They’ll be ready when you want to make these spoonable smoothies.
By Shelli McConnell,
Ingredients
- ½ to ⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- 1 tablespoon pure maple syrup
- 1 cup fresh spinach
- 1½ cups frozen blueberries
- 2 bananas, peeled, sliced, and frozen
- ½ cup fresh blueberries
- 1 kiwifruit, peeled and sliced
- 2 tablespoons chopped toasted walnuts
- 1 tablespoon bran flakes
- 1 tablespoon unsweetened coconut flakes, toasted
- 2 teaspoons chia seeds
Instructions
- In a blender place ½ cup milk, the maple syrup, spinach, frozen blueberries, and bananas in order given. Cover and blend until smooth, adding more milk if needed to reach desired consistency. Pour into serving bowls. Top with remaining ingredients.
Nutritional Information:
Per serving (½ of recipe): 324 calories, 61 g carbohydrates, 5 g protein, 10 g total fat, 2 g saturated fat, 0 g cholesterol, 84 mg sodium, 10 g fiber, 35 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 5 votes)Cant wait to get my blender out and try this!
Great, tasty smoothie bowl recipe, love the purple colour from the blueberries.
I am wondering why oat milk is never mentioned as a option in recipes. I always see soy, almond, cashew or rice. Is there a reason for this?
I love Oat milk too,
I think it’s because oat milk is relatively new on the market compared to other types of plant-based milk.
100% with you on that one! If folks knew what almond production was doing to agriculture and the environment they'd cut way, way, way, back. Oats on the other hand? And the "milk" is delicious.
This recipe is a very satisfying breakfast for my sweet tooth. I omit the maple syrup and the spinach (since I have salads every day anyway), and top it with coconut, kiwi, pepitas and toasted oats (from FOK's Southern-Style Banana Pudding Parfaits recipe).