Berry-Banana Smoothie Bowls

  • Prep-time: / Ready In:
  • Makes 3 cups smoothie + toppers
  • print/save recipe

Power your way through busy mornings with these vibrant, nutrient-rich smoothie bowls. Pro tip: Whenever you have ripe bananas, peel, slice, and freeze them in a single layer in a resealable plastic bag. They’ll be ready when you want to make these spoonable smoothies.

By Shelli McConnell,


  • ½ to ⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 tablespoon pure maple syrup
  • 1 cup fresh spinach
  • 1½ cups frozen blueberries
  • 2 bananas, peeled, sliced, and frozen
  • ½ cup fresh blueberries
  • 1 kiwifruit, peeled and sliced
  • 2 tablespoons chopped toasted walnuts
  • 1 tablespoon bran flakes
  • 1 tablespoon unsweetened coconut flakes, toasted
  • 2 teaspoons chia seeds


  • In a blender place ½ cup milk, the maple syrup, spinach, frozen blueberries, and bananas in order given. Cover and blend until smooth, adding more milk if needed to reach desired consistency. Pour into serving bowls. Top with remaining ingredients.

Comments (7)

(5 from 5 votes)

Recipe Rating

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Cant wait to get my blender out and try this!


Great, tasty smoothie bowl recipe, love the purple colour from the blueberries.


I am wondering why oat milk is never mentioned as a option in recipes. I always see soy, almond, cashew or rice. Is there a reason for this?

Susan Hopko

I love Oat milk too,


I think it’s because oat milk is relatively new on the market compared to other types of plant-based milk.

John Eisen

100% with you on that one! If folks knew what almond production was doing to agriculture and the environment they'd cut way, way, way, back. Oats on the other hand? And the "milk" is delicious.

Becki Henderson

This recipe is a very satisfying breakfast for my sweet tooth. I omit the maple syrup and the spinach (since I have salads every day anyway), and top it with coconut, kiwi, pepitas and toasted oats (from FOK's Southern-Style Banana Pudding Parfaits recipe).

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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