Cranberry Orange Smoothie Bowl
By Megan Horowitch
Cranberry Orange Smoothie Bowl
By Megan Horowitch
- 2 cups frozen bananas (about 2 bananas)
- 1 cup frozen cranberries
- 1 large blood orange (pith and outer rind removed)
- ½ cup almond milk
- 2 Tbsp cashew butter
- 2 Tbsp maple syrup (optional, for a sweeter smoothie)
- ½ cup granola
- ¼ cup pomegranate seeds
- ¼ cup coconut, shredded
- 1 Tbsp fresh cranberries (can be subbed with dried cranberries for a sweeter topping
- 1 Tbsp hemp seeds
- 4 orange slices
First, add the bananas, cranberries, blood orange, cashew butter, almond milk and maple syrup to a blender. Next, turn the blender to medium speed and blend until smooth, stopping to scrape down the sides as need be.
Pour the cranberry orange smoothie into two bowls. Then, add the desired toppings & serve immediately.
Recipe Notes:
Pour the cranberry orange smoothie into two bowls. Then, add the desired toppings & serve immediately.
Recipe Notes:
- Other orange varieties will work, but the color of the smoothie bowl will be less pink and more orange. Make sure to remove the pith and rind of the orange completely before adding it to the blender or the smoothie will be bitter.
- This smoothie bowl is naturally tart, so maple syrup is optional, but helps to sweeten it slightly.
- Cashew butter makes this smoothie extra creamy, but it can be replaced with any other nut butter or coconut butter in this recipe.