Red, White, & Blue Smoothie Bowl

Red, White, & Blue Smoothie Bowl: full of gluten free & vegan ingredients for a healthy breakfast treat! The homemade vanilla-cashew-coconut granola is the real star! || recipe



  1. For the granola: Preheat the oven to 325 degrees F.
  2. Combine oats, almonds, and chia seeds in a large bowl. Mix to combine.
  3. In a small bowl or jar, combine coconut oil, honey, vanilla and salt. Mix well to combine.
  4. Pour wet ingredients over the oat mixture, and mix until well combined.
  5. Pour granola onto a baking sheet* and pat down to create one even layer.
  6. 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.***
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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