[Welcome to recipe #2 of Oat Week – 4th of July Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Old Fashioned Rolled Oats for this Red, White & Blue Smoothie Bowl!]
I really didn’t think I was going to be one of those foodies obsessed with smoothie bowls.
But guys, I’ve been bitten by the smoothie bowl bug. And I’ve been bitten bad.
I had my very first acai bowl ever with Jessica a few weeks ago, and I’ve been craving a creamy, frosty, dessert-we-fondly-call-breakfast smoothie bowl ever since.
9 times outta 10, I’m strictly a hot oatmeal for breakfast kind of girl. I wake up absolutely craving the stuff. But recently, I’ve had a hankering for my oats in a more…summer-centric way: granola on my smoothie bowls.
Those big clusters of sweet and crunchy granola make.my.knees.weak. Anyone who loves texture like me will absolutely go bonkers over throwing granola on top of their smoothie bowl creation.
And while I had to make my bowl look pretty for photos by sparingly using my beloved granola, you better believe that I piled it on HIGH when it came time for devouring. No oat was spared in the guzziling of this smoothie bowl.
Now, we’ve made one smoothie bowl before, and it was quite epic to say the least. But with the big 4th of July celebration around the corner, we had to go a little more…festive. Red, white, and blue style.
Like all smoothie bowls, this bowl is made up of two components: the creamy, dreamy base and the crazy-delicious toppings.
The Creamy, Dreamy Base
This is where you have to trust me that there’s some white going on in this swirly red and blue smoothie base. There’s a whole dang banana (the white!) blended up with some strawberries (the red!) and blueberries (the blue!). I’m a chia-seeds-in-my-smoothie kind of girl because I love how thick and luscious the final product is after it sits for a bit. Which it will be doing if you’re a crazy perfectionist like me and need your toppings to be perfect before you dive in.
The Crazy-Delicious Toppings
Here’s where you can be a bit creative! I obviously needed some fresh fruit on top to give me that “American pride” aesthetic. But the real star here is this Vanilla, Cashew, Coconut Granola. It’s similar to my much-adored Lemon Chia Seed variety, but different in the best ways possible. We’re still using Bob’s Red Mill Gluten Free Rolled Oats (aka. the very best granola oats out there), vanilla, chia seeds, and a natural liquid sweetener. BUT! Instead of almonds, we’re using cashews (my fav nut), and we’re holding the olive oil and using coconut oil instead. We’re also leaving out the lemon zest to really let that vanilla flavor shine. These simple swaps make for a B-E-A-UTIFUL granola that’s full of clusters, crunch, and flava flav.
Mark and I split this baby one morning before work. It was like in the 50s when boyfriends and girlfriends would stare lovingly into each others’ eyes while sipping on a tall vanilla milkshake with a cherry on top.
Except with us, we were staring lovingly into Reddit.
REGARDLESS, it was awesome. And I cannot wait to make it again on the 4th. Enjoy, friends!Print
Red, White, & Blue Smoothie Bowl
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 1 bowl
- THE VANILLA, CASHEW, COCONUT GRANOLA:
- 2 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- ½ cup raw cashews, roughly chopped
- 1 Tbsp. chia seeds
- 3 Tbsp coconut oil
- ⅓ cup honey (vegans use maple syrup)
- 1 Tbsp. pure vanilla extract
- pinch salt
- THE SMOOTHIE BOWLS:
- 1 large banana, sliced into chunks and frozen
- 4 large frozen strawberries
- 1/2 cup frozen blueberries
- 1 cup unsweetened vanilla almond milk, divided (or regular almond milk + a splash of vanilla extract)
- 2 tsp, chia seeds, divided
- fresh strawberries and blueberries for topping
- For the granola: Preheat the oven to 325 degrees F.
- Combine oats, almonds, and chia seeds in a large bowl. Mix to combine.
- In a small bowl or jar, combine coconut oil, honey, vanilla and salt. Mix well to combine.
- Pour wet ingredients over the oat mixture, and mix until well combined.
- Pour granola onto a baking sheet* and pat down to create one even layer.
- Bake for 20 minutes, then remove from oven and turn the pan around and bake for another 3-5 minutes, or until the granola is golden and fragrant.** Let cool completely before munching. Store in a jar or container at room temp.***
- For the smoothie bowls: Add half of the banana, the strawberries, 1/2 cup almond milk, and 1 tsp. chia seeds in your blender. Blend until smooth, adding a tiny bit of almond milk to help blend if needed. Pour into a cup and set aside. Rinse out your blender.
- Add the other half of the banana, the blueberries, remaining 1/2 cup almond milk, and remaining 1 tsp. chia seeds, and blend until smooth, adding almond milk if needed.
- Pour strawberry and blueberry mixture into a large bowl at the same time, creating swirls. You can create more swirls by running a knife or spatula through it.
- Top with granola, sliced fruit, and anything else your heart desires.
*I baked my granola directly on the baking sheet. While it stuck to the baking sheet a bit, the granola developed such an addictive caramelized bottom. If you’re scared about it sticking, use a sheet of parchment paper.
**To keep this granola as chunky as possible, don’t mix it at all during baking or after it comes out of the oven.
***You will have granola left over after using it for this bowl. But extra granola laying around the house is NEVER a bad thing in my opinion.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious gluten free products that I love for this recipe! All opinions are my own.
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