Gluten-Free Vegan Recipes / Vegan Breakfasts

Blueberry Pie Smoothie Bowl

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Last updated on February 7th, 2020 at 11:37 am

With plump blueberries, nut butter, cinnamon, coconut milk and frozen cauliflower this blueberry pie smoothie makes getting the kids to eat veggies easy as pie.

Overhead image of 3 small pie tins filled with thick blueberry pie smoothie, granola and fresh blueberries on a rustic table. A bowl of blueberries sitting off to the side.

My 5 year-old daughter told me vegetables are boring and she isn’t going to eat them any more. Fun fact: my kid truly believes not eating vegetables is an option because she said it out loud. Her confidence is endearing, truly.  

Of course it’s is never going to happen but I am happy to play ball and try to make vegetables as fun and interesting as I can.

Enter the Blueberry Pie Smoothie. Full of good things this smoothie bowl is a gorgeous and creamy textured mouthful, perfect for little people. And seriously, LOOK at that colour! Who wouldn’t want to bury their face in it?

A 45-degree angle image of three small pie tins filled with thick blueberry pie smoothie, granola and fresh blueberries sitting on an old wire cake stand. A bowl of blueberries in the background.

Smoothies make healthy eating so easy. One trip to the grocery store, five minutes with your blender and you can work a bowl full of goodness in to your life. While this blueberry pie smoothie bowl is on the sweeter side it is PACKED with good things.

  • Blueberries | antioxidants
  • Banana | potassium
  • Almond Butter | protein
  • Dates | fibre
  • Cauliflower | fibre
  • Cinnamon
  • Coconut Milk | good fat (in moderation)
  • Water

I promise you can’t taste the cauliflower and while I added a scant cup, I think you could go harder and add a little more without the small people noticing. As it’s frozen it just adds to creaminess of the overall smoothie. I sneak vegetables in to our food all the time – my Sneaky Spiced Pumpkin Baked Doughnuts are full of pumpkin AND carrots while my Loaded Ketchup is choc-full of goodness. Sometimes you just have to get crafty.

A close-up overhead image of a pie tin filled with fresh blueberries on a rustic rust background with a jar of nut butter off to the side.

While this blueberry pie smoothie has my heart – seriously, it’s a smoothie that tastes like pie made with cauliflower – you can create even simpler smoothie recipes to sneak in all those good vegetables and still taste amazing. I love these 8 Healthy Smoothies Made with 3-ingredients from Buzzfeed Food. 3-Ingredients! You’ll have to veganise some of them but you got this.

So to my daughter I say this…challenge accepted small person. Challenge accepted.

A super close-up image of a blueberry pie smoothie bowl served in a pie tin with granola and fresh berries.

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Blueberry smoothie in bowls


With plump blueberries, nut butter, cinnamon, coconut milk and frozen cauliflower this blueberry pie smoothie makes getting the kids to eat veggies easy as pie.
5 from 2 votes
Print Pin Rate
Course: Breakfast | Snack
Cuisine: Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 313kcal
Author: Amanda Logan


  • Blender


  • 1/4 cup coconut milk full-fat
  • 1 cup frozen blueberries around 130 grams
  • 1 frozen banana peeled and chopped
  • 1 cup frozen cauliflower a scant cup | 80 grams
  • 3-4 medjool dates pitted and soaked (if needed)
  • 1 tbsp almond butter
  • 1/2 tsp ground cinnamon
  • water around 1/2 cup to help with blending


  • Add the coconut milk and a little water to your blender first and add the remaining ingredients and blend until smooth.
  • Add a touch more water if your blender is struggling.
  • Pour the smoothie in to 2 small bowls or glasses
  • Add your favoruite fruits, nuts, seeds or granola to serve


This recipe will make 2 medium smoothie bowls or 3 small bowls for the kids. 


Calories: 313kcal | Carbohydrates: 57g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Sodium: 21mg | Potassium: 790mg | Fiber: 8g | Sugar: 40g | Vitamin A: 131IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!


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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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