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5 from 1 vote

Smoothie Bowls For Meal Prep

Prep Time15 minutes
Cook Time30 minutes
Servings: 2
Author: Workweek Lunch

Ingredients

For the granola

  • cooking spray
  • 3 TBSP coconut oil sub butter, melted
  • 1 cup old fashioned oats
  • 1/4 cup coconut flakes optional
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt

For the smoothie

  • 1 banana fresh or frozen
  • 1/2 cup strawberries fresh or frozen
  • 1/2 cup blueberries fresh or frozen
  • 1/2 cup blackberries sub raspberries, cherries, or berry of choice
  • 1 single-serving yogurt of your choice optional
  • 1/4 cup milk sub juice of your choice, for blending

For the toppings

  • 1/2 cup strawberries fresh, sliced
  • 1/2 cup blueberries
  • 1 banana sliced
  • 1/2 cup granola
  • 2 TBSP coconut flakes
  • 2 TBSP honey sub agave

Instructions

  • Make the granola (skip this step if using store-bought!). Preheat your oven to 325 F / 160 C and prepare a baking sheet with cooking spray. Stir the brown sugar into the melted coconut oil. Add everything to a bowl and mix thoroughly with a spoon. Pour the mixture on the pan and spread it out evenly. Bake for 10 minutes, then take the tray out and stir the mixture. Bake for another 10 minutes, stir and place the tray on cooling rack or the stovetop to let the granola cool. It will continue baking a little on the hot sheet pan, too. Let it cool completely before storing.
  • Smoothie cube prep: Blend the banana, strawberries, blueberries, blackberries, and yogurt until smooth (omit the milk!!) and pour into an ice cube tray. Let it freeze, then blend with the milk in the morning. Top with your preferred toppings and enjoy!
  • Blender prep: Divide the fruit for the smoothie between two meal prep containers and freeze. In the morning, add the frozen fruit, yogurt, and milk to the blender and blend until smooth. Top with your preferred toppings and enjoy!