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Almond Butter Banana Smoothie Bowl with Granola and Coconut

Almond Butter Banana Smoothie Bowl with Granola and Coconut

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
485
Chef's Note

For an even creamier texture, freeze your bananas overnight and use them straight from the freezer. The homemade granola can be made up to a week in advance and stored in an airtight container, making this a quick assembly breakfast on busy mornings. If the smoothie is too thick to blend, add almond milk 1 tablespoon at a time until it reaches the perfect scoopable consistency.

Tags
breakfast
smoothie-bowl
vegetarian
granola
banana
almond-butter
make-ahead
healthy
coconut
Ingredients

  • 2 cups rolled oats

  • 1/2 cup sliced almonds

  • 3 tablespoons honey

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 4 medium frozen bananas

  • 1/2 cup almond butter

  • 1 cup almond milk

  • 1/2 cup Greek yogurt

  • 1/2 cup unsweetened shredded coconut

  • 1 cup fresh strawberries

  • 1/2 cup fresh blueberries

Instructions
  • 1

    Preheat oven to 325°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine 2 cups rolled oats and 1/2 cup sliced almonds.

  • 3

    In a small saucepan over low heat, melt 2 tablespoons coconut oil with 3 tablespoons honey and 1 teaspoon vanilla extract, stirring until well combined, about 2 minutes.

  • 4

    Pour the honey mixture over the oats and almonds, stirring thoroughly to coat all ingredients evenly.

  • 5

    Spread the granola mixture in an even layer on the prepared baking sheet.

  • 6

    Bake for 25-30 minutes, stirring every 10 minutes to ensure even browning, until golden and fragrant. Remove and let cool completely on the baking sheet.

  • 7

    While granola cools, prepare the smoothie bowls: Add 4 frozen bananas (broken into chunks), 1/2 cup almond butter, 1 cup almond milk, and 1/2 cup Greek yogurt to a high-speed blender.

  • 8

    Blend on high speed for 1-2 minutes until thick and creamy, stopping to scrape down sides as needed. The consistency should be thicker than a regular smoothie, similar to soft-serve ice cream.

  • 9

    Slice 1 cup fresh strawberries into quarters.

  • 10

    Divide the smoothie mixture evenly among 4 serving bowls.

  • 11

    Top each bowl with approximately 1/3 cup of the cooled homemade granola.

  • 12

    Sprinkle 2 tablespoons unsweetened shredded coconut over each bowl.

  • 13

    Arrange sliced strawberries and fresh blueberries on top of each bowl, dividing evenly.

  • 14

    Serve immediately while the smoothie base is still cold and the granola is crunchy.

Nutrition Information (per serving)
485
Calories
14g
Protein
58g
Carbs
24g
Fat
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