Berry Smoothie Bowl

American frozen berries⏱ 10 min⚡ Vegetarian

This berry smoothie bowl is cold, creamy, and naturally vibrant, with a thick spoonable texture from frozen fruit and banana. Crunchy granola and fresh kiwi add contrast, making it a light yet satisfying low-fat breakfast or snack.

Nutrition · per serving

224kcal

6.1gProtein

46.1gCarbs

2.3gFat

6.8gFiber

2 servings

Ingredients

7 items

Smoothie base

frozen mixed berries300 g

banana1 medium (120 g), sliced

skimmed milk180 ml

honey10 g

Toppings

granola40 g

kiwi1 medium (75 g), peeled and sliced

frozen mixed berries40 g

Tips

•For an extra-thick bowl, freeze the banana slices for 30 minutes in advance; this is optional and not included in the time.
•If your granola contains nuts or seeds, the allergen profile may change; check the package.
•To keep this low-fat, use a granola with no added coconut chips or large amounts of oil.
•A wide, shallow bowl makes the toppings distribute more evenly and keeps the presentation attractive.

Steps

1
Prepare the toppings first so the smoothie stays thick: peel and slice the kiwi, and set out the granola and topping berries. If your blender is not very powerful, let the banana slices sit at room temperature for 2 minutes to soften slightly.
1 medium (75 g), peeled and sliced kiwi40 g granola40 g frozen mixed berries1 medium (120 g), sliced banana
2
Add the skimmed milk to the blender first, then the banana, honey, and 300 g frozen mixed berries. Blend until very thick and smooth, stopping to scrape down the sides as needed. If the mixture will not move, add 1-2 tablespoons more milk, but keep it as thick as possible for a spoonable bowl.
180 ml skimmed milk1 medium (120 g), sliced banana10 g honey300 g frozen mixed berries
3
Divide the smoothie into 2 bowls. Work quickly so it stays cold and thick.
4
Top each bowl with the granola, sliced kiwi, and the reserved frozen berries. Serve immediately for the best texture, with the crunchy topping contrasting the icy fruit base.
40 g granola1 medium (75 g), peeled and sliced kiwi40 g frozen mixed berries

Origin & History

Smoothie bowls emerged in American health-food cafes in the 2010s, influenced by blended fruit breakfasts and tropical bowl trends. This berry version reflects a practical home-kitchen adaptation using freezer staples, milk, and simple fruit toppings for a quick, nutritious breakfast.

american smoothie-bowl berries lowfat vegetarian breakfast blended

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Steps

Prepare the toppings first so the smoothie stays thick: peel and slice the kiwi, and set out the granola and topping berries. If your blender is not very powerful, let the banana slices sit at room temperature for 2 minutes to soften slightly.

1 medium (75 g), peeled and sliced kiwi40 g granola40 g frozen mixed berries1 medium (120 g), sliced banana

Add the skimmed milk to the blender first, then the banana, honey, and 300 g frozen mixed berries. Blend until very thick and smooth, stopping to scrape down the sides as needed. If the mixture will not move, add 1-2 tablespoons more milk, but keep it as thick as possible for a spoonable bowl.

180 ml skimmed milk1 medium (120 g), sliced banana10 g honey300 g frozen mixed berries

Divide the smoothie into 2 bowls. Work quickly so it stays cold and thick.

Top each bowl with the granola, sliced kiwi, and the reserved frozen berries. Serve immediately for the best texture, with the crunchy topping contrasting the icy fruit base.

40 g granola1 medium (75 g), peeled and sliced kiwi40 g frozen mixed berries