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Granola Smoothie Bowl

This yummy smoothie bowl recipe is the perfect way to enjoy a vegan-friendly breakfast on a spring-summer morning. Having this breakfast will give you the nutritional boost needed to start a productive day. On my travels in Bali, I decided to order my first ever smoothie bowl, I was amazed how a cold blend of berries and milk can imitate the exact taste of a fruity ice-cream, it was as if I was having dessert for breakfast!

When it comes to toppings I found that adding granola with fruit is a great way to add texture and extra flavour to your smoothie bowl. In this recipe I will also be showing you how to make my easy, low calorie and low sugar granola.


Smoothie Bowl

· 1/2 Frozen banana

· 1 Frozen beetroot

· 1 Cup Frozen mixed berries

· Handful of spinach (optional)

· 4 Tbsp of Almond milk or non-dairy milk of choice (add more if required)


· 1 Cup rolled oats

· 1/2 Cup melted coconut oil

· Handful of pumpkin seeds

· 3 Tbsp of desiccated coconut

· 2 Pinches of pink salt (or natural salt)

· 2 Tbsp of honey (vegan alternative: maple syrup)


· Strawberry

· Blueberry

· Desiccated coconut


Method | Prep: 10 Minutes | Cook Time: 15 minutes

1. Preheat oven to 180 degrees C and line sheet pan with baking paper.

2. In a bowl add oats, pumpkin seeds, salt, coconut, honey, and mix until well combined. Using a spoon evenly spread granola onto sheet pan.

3. Bake granola for 10-15 minutes or until golden brown and set aside to cool down.

4. In a blender add berries, beetroot, banana, spinach, almond milk and lightly blend till smoothie has formed a sorbet-like consistency *if the smoothie is not blending, in small amounts add milk and shake blender.

5. Scoop smoothie into a bowl. Add toppings and serve. *Any leftover granola can be stored in an air-sealed container/bag and consumed within 4-6 months.


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