Oatmeal Smoothie Bowl

This oatmeal smoothie bowl is the ultimate breakfast for anyone who loves the flavor of a classic bowl of oatmeal but craves the soft-serve ice cream texture of a refreshing smoothie. Unlike most fruit-based bowls that leave you searching for a snack an hour later, this smoothie bowl with oats is a powerhouse of fiber and sustained energy.

Having developed a variety of smoothie bowl recipes here at Winding Creek Ranch, I've learned that the secret to the perfect spoonable consistency isn't just about the fruit - it's about how you prep your oats.

It's quick to make, easy to customize, and one of my favorite ways to get energy in the morning without reaching for something sugary that won't last. It's especially delicious topped with Blueberry Almond Granola, shredded coconut, and fresh berries.

This smoothie bowl is naturally filling and can fit into a balanced calorie diet depending on your toppings and portions.

Ingredients You'll Need

I've tested this with plenty of combinations, and these are the staples that guarantee the best taste every time:

• Old Fashioned Rolled Oats: These are the gold standard for blending.
• The Frozen Duo: A ripe banana and 1 cup of frozen fruit (I love a mix of blackberries and blueberries). Pro Tip: Using frozen fruit is a must to get a thick, frozen-yogurt-like consistency.
• Milk: I prefer oat milk because it reinforces the nutty flavor of the oats, but almond or coconut milk works too. You can also use dairy milk (Fairlife Milk will give you even more protein).
• Greek Yogurt: Adds protein and creaminess. Use full-fat, nonfat, or low-fat yogurt in any flavor. Check the label to avoid hidden sugar!
• Honey adds some sweetness. Substitute it with pure maple syrup, brown sugar, coconut sugar, or your favorite sweetener.

How to Make an Oatmeal Smoothie Bowl

If you want to pour the smoothie and make it thick enough to hold heavy toppings, follow these exact steps.

1. Mill the Oats First. Add your dry oats to the blender before anything else. Pulse for 10-15 seconds until they look like a fine powder. I usually make a big batch of this and store it in an airtight container to save time throughout the week.

2. The Frozen Ingredients: Add your frozen ripe banana and frozen fruit. If your fruit has been in the deep freezer and is hard as a rock, pop it in the microwave for 10-15 seconds. This softens the outside just enough for the blender blades to catch, giving you that soft-serve ice cream texture without needing extra liquid.

3. Low and Slow Liquid: Add your yogurt, milk, and honey. Start your blender on the lowest setting. If it gets stuck, don't just dump more liquid in. Add one tablespoon of milk at a time. The thicker the blend, the better the bowl.

4. Add Toppings: This is the fun part! Since the base is so thick, your toppings won't sink. I love adding fresh kiwi, a few extra blackberries, and a sprinkle of granola.

How to Make a Thick Smoothie Bowl

The key to a great smoothie bowl is getting that thick, scoopable texture. Here's how:

• Use frozen fruit and a frozen banana
• Start with less liquid and add more only if needed
• Blend slowly and scrape down the sides as needed

You want a soft-serve ice cream texture, not a drink. Read this article for more tips on How to Make a Thick Smoothie Bowl.

Optional Mix-Ins

• Protein: Add protein powder, almond butter, peanut butter, or cashew butter.
• Healthy Fats: Chia seeds, flax seeds, hemp seeds, or nut butter.
• Flavor Enhancers: Cinnamon, nutmeg, vanilla extract, acai berry powder, or dragon fruit powder.

Storage

Smoothie bowls are best fresh, but you can store leftovers in an airtight container in the freezer. When you're ready, let it sit on the counter for 10 minutes, or microwave it for 15 seconds to restore that creamy texture.