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Kate’s Kitchen: Crunchy Smoothie Bowl

Smoothie bowls are all the rage on Instagram right now and the more brightly colored, the better. I am sharing with you my purple-blue smoothie bowl recipe that is both Instagram-worthy and delicious. It was important to me that my smoothie bowl contained only healthy ingredients and no added sugar. I also wanted to make sure that it was dairy-free (for all you lactose-intolerant people out there, I feel you). I chose blueberries because they are one of my favorite fruits and when they are frozen I find they do not get sour like strawberries have. The ingredients in this recipe could be changed up a bit to achieve different flavors, but I enjoy the blueberry and cinnamon version the most because it is reminiscent of a blueberry muffin. Oats and almonds are ingredients that aren’t usually found in smoothie recipes but I find that they ensure you will keep you feeling full and energized much longer than if they weren’t in the smoothie bowl. The almonds and the seeds are also what gives the smoothie base a slight crunch factor that makes it more of a breakfast bowl than a smoothie you would want to drink. Adding the granola on top (and berries if you wish) adds even more crunch and another layer of flavor. The granola that I used in this recipe was homemade but any store bought one will also work.


1 Cup Frozen Blueberries

½ Cup Oats

½ Cup Almond Milk

A Handful of Almonds

1 Tbsp Chia Seeds

1 Tbsp Flax Seeds

1 Tsp Cinnamon

Top with granola



1. Place frozen blueberries, oats, almonds, almond milk, seeds and cinnamon in a blender or food processor. Blend until there are no large chunks left.

2. Pour into a bowl and top with granola, for an added crunch, and any other toppings you want.

3. Enjoy!

All photos were taken by Kate Rutz Robbins **

Photographer and writer studying art and literary journalism at UCI. I like food, fashion and photos.
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