This basic smoothie bowl recipe can be customized to your heart’s content! Smoothie bowls are basically just thicker smoothies you eat with a spoon and top with delicious toppings. I love using frozen berries to prep smoothie bowls because I can use them frozen to blend a thick smoothie base, and I can let some thaw in the fridge overnight for fresh toppings in the morning.
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Ways to customize this smoothie bowl recipe:
- Make it an acai bowl with acai packets or powder. This base recipe as written is very similar to acai bowls! You can find acai packets in the freezer section (at my grocery store the packets are with the frozen fruit and smoothies). The packets are single serving and you just blend two packets in with the smoothie ingredients when you prep. If you’re using powder, add 2-4 TBSP powder.
- Use your favorite store-boughtgranola, or swap out the granola for one of our other great granola recipes.
- Swap out the fruits in the smoothie. You can use any smoothie you love as the base of a smoothie bowl. Make it more tropical with kiwi, pineapple, and/or mango. Make it sweeter with strawberry, cantaloupe, and raspberry. Make it nuttier with banana, apple, and peanut butter.
- Yogurt is optional in this recipe, I used it to make my smoothie a little tangier and thicker. You can omit yogurt entirely or swap for cottage cheese or steamed cauliflower.
- Add a scoop of your favorite protein powder.
- Customize your toppings! Chia seeds, chopped nuts, chopped and sliced fruit, your favorite granola, nut butter, etc. will all work!
Try some of our other favorite granola recipes:
- Vanilla Almond Granola Sweetened With Maple Syrup
- Berry Parfait Recipe With Homemade Granola
- Sea salt dark chocolate granola
- Peanut butter granola
- Cranberry orange granola
Related: Breakfast Ideas: Our Master List Of Go-To Meals
How to freeze blended smoothies:
I recommend freezing these in ice cube trays. It’s easier on your blender and you can even customize the portion size based on how much you’re in the mood to eat! You can also freeze smoothies in meal prep containers. When you’re ready to eat, run hot water over the bottom of the container and the smoothie cube will pop right out. If you have Souper Cubes, you can use those as well.
If you don’t want to pre-blend these smoothie cubes, you can totally make them day of! Just make sure to use frozen fruit instead of fresh (or add ice) so that you get that nice thick texture.
How to store this smoothie bowl:
The granola will keep at room temperature for up to 5 days. You could also store it in the fridge for up to 2 weeks or in the freezer for up to 6 months. I prefer to freeze my blended smoothies in ice cube trays then store in ziploc or stasher bags. For the fruit toppings, I store my sliced berries together and my sliced banana separately. Happy prepping!
Related: How Long Do Meals Last: A Quick Cheat Sheet
Smoothie Bowls For Meal Prep
Author: Workweek Lunch
Rating
Servings: 2
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Pin RecipePrint RecipeShop Ingredients
Ingredients
For the granola
- cooking spray
- 3 TBSP coconut oil sub butter, melted
- 1 cup old fashioned oats
- 1/4 cup coconut flakes optional
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
For the smoothie
- 1 banana fresh or frozen
- 1/2 cup strawberries fresh or frozen
- 1/2 cup blueberries fresh or frozen
- 1/2 cup blackberries sub raspberries, cherries, or berry of choice
- 1 single-serving yogurt of your choice optional
- 1/4 cup milk sub juice of your choice, for blending
For the toppings
- 1/2 cup strawberries fresh, sliced
- 1/2 cup blueberries
- 1 banana sliced
- 1/2 cup granola
- 2 TBSP coconut flakes
- 2 TBSP honey sub agave
Instructions
Make the granola (skip this step if using store-bought!).Preheat your oven to 325 F / 160 C and prepare a baking sheet with cooking spray. Stir the brown sugar into the melted coconut oil. Add everything to a bowl and mix thoroughly with a spoon.Pour the mixture on the pan and spread it out evenly. Bake for 10 minutes, then take the tray out and stir the mixture. Bake for another 10minutes, stir and place the tray on cooling rack or the stovetop to let the granola cool. It will continue baking a little on the hot sheet pan, too. Let it cool completely before storing.
Smoothie cube prep: Blend the banana, strawberries, blueberries, blackberries, and yogurt until smooth (omit the milk!!) and pour into an ice cube tray. Let it freeze, then blend with the milk in the morning. Top with your preferred toppings and enjoy!
Blender prep: Divide the fruit for the smoothie between two meal prep containers and freeze. In the morning, add the frozen fruit, yogurt, and milk to the blender and blend until smooth. Top with your preferred toppings and enjoy!
DID YOU MAKE THIS RECIPE?Please leave a comment below on the blog or share a photo with us and tag @workweeklunch! Can’t wait to see what you made!
