Cranberry Smoothie Bowl Recipe
This cranberry smoothie bowl is thick, creamy, and lightly tart, made with homemade cranberry sauce, frozen bananas, and oat milk. It is a simple plant-based breakfast that comes together in minutes and is perfect for using up leftover cranberry sauce.
Serving Size 2
Equipment
Ingredients
Smoothie Bowl
- 1 cup cranberry sauce
- 2 frozen bananas
- 1/2 cup oat milk plus more as needed
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
Optional Toppings
- Cranberry sauce
- Almond butter
- Pomegranate arils
- Granola
Instructions
- Add the cranberry sauce, frozen bananas, oat milk, almond buttermilk, and maple syrup to a high-speed blender.
- Blend until very thick and smooth, stopping to scrape down the sides as needed.
- If the mixture is too thick to blend, add oat milk one tablespoon at a time.
- Spoon into a bowl, smooth the top, and add desired toppings.
- Serve immediately.
Notes
Use fully frozen bananas for the thickest texture.
Add liquid slowly to avoid thinning the smoothie bowl.
Sweetness will depend on your cranberry sauce. Taste and adjust before serving.
This smoothie bowl is best eaten right after blending.
