Red, White, & Blue Smoothie Bowl
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 1 bowl
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Find it online: https://www.fooduzzi.com/2016/06/red-white-blue-smoothie-bowl/