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Gluten-Free Vegan Recipes / Vegan Breakfasts

Blueberry Pie Smoothie Bowl

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 and sweet potato while my Sweet Breakfast Muffins are made from apple, zucchini and sweet potato. 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.

Print Pin
5 from 2 votes

LOVELY BLUEBERRY PIE SMOOTHIE BOWL

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.
Course Breakfast, Snack
Cuisine Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 313kcal
Author Amanda at MGK

Ingredients

  • 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

Instructions

  • 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

Notes

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

Nutrition

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

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About Author

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

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