Berry Smoothie Bowl with Granola & Toasted Coconut

A thick, spoonable berry smoothie bowl blended icy-cold, then finished with crunchy granola and nutty coconut for a breakfast that feels like a treat.

Ingredients

• 2 cups frozen mixed berries (about 300g)
• 1 large ripe banana, sliced (fresh or frozen)
• 3/4 cup Greek yogurt (plain or vanilla)
• 1/2 cup milk of choice (dairy or non-dairy), plus more as needed
• 1–2 tsp honey or maple syrup (optional, to taste)
• Pinch of salt
• 1 cup granola (about 100g)
• 1/3 cup unsweetened coconut flakes

Method

• 1

  Step 1: Toast the coconut (optional but worth it)

  Heat a small dry skillet over medium-low. Add coconut flakes and toast, stirring constantly, until lightly golden and fragrant, 2–3 minutes. Tip immediately onto a plate to stop cooking (it can burn fast).

• 2

  Step 2: Blend the base until thick

  Add frozen berries, banana, Greek yogurt, milk, a pinch of salt, and honey/maple (if using) to a blender. Blend on low to break up the fruit, then increase to high, using a tamper if you have one.

• 3

  Step 3: Swirl and shape

  Divide the smoothie mixture between two bowls. Use the back of a spoon to create swoops and swirls (this helps toppings sit nicely).

• 4

  Step 4: Top and serve

  Sprinkle each bowl with granola and toasted coconut flakes. Eat right away while thick and frosty.

Tips

• **Thicker bowl trick:** Keep the liquid minimal; frozen fruit + yogurt does the heavy lifting. If your blender struggles, stop and scrape down, then add tiny splashes of milk.
• **No Greek yogurt?** Use any plain yogurt; if it’s thinner, reduce milk and add more frozen banana to keep it scoopable.
• **Make-ahead:** Portion the blended base into a container and freeze. Let sit at room temp 10–15 minutes, then stir to “soften” before topping.
• **Serving ideas:** Add extra fruit on top if you have it, or a drizzle of honey/maple for a dessert-like finish.

Nutrition (per serving, estimate)