Grab-and-go granola breakfast bowl

Michaela Cisney

I love granola. I love it especially because granola sneaks things like chocolate chunks and coconut flakes into my bowl, yet still passes the breakfast-appropriate test.

When I need a quick breakfast that keeps me satisfied until lunch, my go-to is the smoothie breakfast bowl. It’s a hearty smoothie served in a bowl and topped with granola, nuts, coconut, chocolate chips, fresh fruit — the list of options is endless. It’s really one of the most versatile breakfast dishes, as each separate ingredient can be tweaked according to taste and preference.

This recipe calls for simple ingredients (such as frozen blueberries, peaches and a fresh banana) that you probably already have on hand. It’s also a great way to sneak fresh spinach into your diet. The key are the blueberries; the deep color masks the green and keeps the smoothie from looking brown. This breakfast bowl will keep you satisfied for hours.

Smoothie Breakfast Bowl with Berries and Granola

2 cups almond milk

1/4 cup coconut milk

1 cup frozen blueberries

1 cup frozen peaches, mango or pineapple

1 ripe banana

1/2 cup fresh spinach

2 tablespoons chia seeds

1 tablespoons flax seeds

1 teaspoon vanilla extract


1/4 cup granola, plus more if desired

Additional toppings: fresh fruit, nuts, coconut flakes, cacao nibs or chocolate chips

In a blender, combine the almond milk, coconut milk, frozen blueberries, frozen peaches, banana, spinach, chia seeds, flax seeds and a dash of vanilla extract, if desired. Puree until smooth, about 1 minute. The smoothie should be thick, so if needed, add more frozen fruit until desired consistency is reached. Pour into a bowl and top with granola and additional toppings. Eat immediately. Serves 2.

Recipe notes

Other blender add-in ideas include walnuts, almonds, cashews, cacao powder, dates, protein powder and yogurt.

The almond milk can be substituted with dairy milk, soy milk or coconut water.

If you only have fresh fruit on hand, toss in a few ice cubes.

Per serving: 444 calories; 15 g fat (5 g saturated fat; 30 percent calories from fat); 72 g carbohydrates; 49 g sugar; 0 mg cholesterol; 173 mg sodium; 7 g protein; 11 g fiber.