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Breakfast Recipe: Mango Smoothie Bowl With Granola, Chopped Walnuts, and Strawberries



Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 2 Servings

  • 3cups frozen mango chunks
  • 1 very ripe frozen banana, cut into chunks
  • ½cup oat milk (any kind of milk will work)
  • 1cup water
  • 6 strawberries, cored and sliced
  • ½cup granola
  • 2tablespoons chopped walnuts
  1. In a blender, combine mango chunks, banana chunks, oat milk, and water. Blend until smooth, stopping to scrape down the sides every 15 seconds. If the mixture isn’t blending, add another ¼ cup of water. The mixture should be thick, like soft-serve ice cream.

  2. Divide smoothie mixture among 2 bowls, then top with strawberries, granola, and chopped walnuts.

  3. If you’re freezing a bowl for later: Freeze only the smoothie base, no toppings. Thaw the bowl by placing it in the fridge before you go to bed, then add toppings when you’re ready to eat in the morning.

Source: Self

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