These easy gluten-free Fruit Smoothie Bowls are fun to make and can be made any colour of the rainbow. Fruit smoothie bowls are for people who don't like to drink breakfast, and think it's fun to make a beautiful bowl. This is art for foodies!
I never really cared for smoothies until I learned you could serve it in a bowl. It takes a little effort but these bowls are now on my breakfast rotation of granola, overnight oats, chia pudding and egg muffins.
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🥑 Ingredients
Some of the fruit must be frozen to give the smoothie enough bulk to hold the toppings. Other than that the rest of the ingredients are variable and optional.
- Plain yogurt and frozen banana - Both help to thicken the mixture.
- Fresh or frozen fruit - Pick a colour then pick your fruit. See recipe card notes for suggestions.
- Maple syrup - If you need a touch of sweetness.
- Fresh spinach and/or avocado - Green always feels healthier.
- Garnish: Chia, flax or hemp seeds, coconut, granola and more fruit.
See recipe card for exact amounts.
Instructions: Tips to Decorate a Fruit Smoothie Bowl
Making smoothie bowls in all the colours of the rainbow felt like a challenge to me. Then beautifully decorating them was like the icing on the cake. Here are some tips for decorating your bowls.
- Frozen banana, or other fruit, is necessary for a thickness that will hold the toppings.
- Cut thin slices of fruit so they will stay on top.
- Add tiny edible flowers when you have some in your garden.
- Slice fruit like kiwi or dragonfruit then cut small shapes using cookie cutters.
- Cover half the bowl making rows or semi circles with the toppings.
- Search Google images and get more ideas for decorating.
- Decorating your own bowl is part of the fun so snap a picture and enjoy it right away.
Instructions: 7 Tips To Make a Smoothie Thicker
Here are my best tips to make your smoothie thick enough to hold all those topping.
- Decrease the amount of liquid. In this recipe start with ¼ cup and see how that works.
- Freeze the liquid. Freezing coconut milk in an ice cube tray is a great way to use up any excess in a can from another recipe. Each ice cube in my tray measures 2 tablespoons.
- Banana and avocado both help to make a thick smoothie and if you’ve always got bananas in your freezer you’re good to go. I break my bananas in half so I can easily grab a piece out of the container.
- Frozen fruit helps. I made many bowls using just half a frozen banana and that was enough. Too much frozen fruit and you'll have more of a sorbet than a smoothie.
- Add a tablespoon of chia, flax or hemp seeds and let the mixture sit for 10 minutes.
- Add 1-2 tablespoons of safe gluten free oats or protein powder.
- A tablespoon of nut butter will alter the taste but if you like that it’s another option.
Substitutions & Variations
Dairy Free - Use canned coconut milk for a dairy free smoothie. This is the same coconut milk cooks use to make coconut rice and Thai curries. I always have it on hand and unlike the many dairy free beverages, it is reliably gluten free. To learn what kind of coconut milk to buy check out this post, Gluten Free Coconut Milk.
Coconut water can be used in a smoothie drink but I couldn’t get a thick enough smoothie to make a bowl.
Fruit - Try anything you want or see the recipe card for my suggestions.
Avocado and/or Spinach - These are optional but I guarantee your fruit smoothie will taste like fruit. Take a chance and just try it!
Storage
Smoothies can be made in advance but a smoothie bowl is best eaten as soon as it is made. Drink any leftovers the next day from a glass.
Get The Tools: Blenders
If you’ve never made a smoothie bowl they’re super easy. If you’ve got a food processor, a blender (anything from a fancy Vitamix, the Magic Bullet or even an inexpensive hand blender) you can make one.
Top Tip: A Gluten Free Recipe Challenge
This recipe is part of my Easy Gluten Free Recipe Challenge. Click the link to see the other three recipes. I created this challenge during Celiac Awareness Month one year, to introduce gluten free cooks to new ideas and ingredients you might not know about.
Gluten Free Fruit Smoothie Bowls
Ingredients
- ½ cup plain yogurt (coconut yogurt for dairy free)
- ½ cup milk (coconut milk for any plant based milk substitute)
- ½ frozen banana
- 1 cup fresh or frozen fruit (see notes for colour themed smoothies)
- 1-3 teaspoon maple syrup (optional)
OPTIONAL because you still want green in your fruit smoothie
- 1 handful fresh spinach
- ½ avocado
TOPPINGS
- chia, flax or hemp seeds
- toasted coconut or granola
- sliced fresh fruit or frozen berries
Instructions
Make Smoothie
- In a blender combine all ingredients and puree.
- Pour 1 cup of smoothie into a shallow bowl.
Garnish Smoothie Bowl
- Carefully lay fruit pieces on top of smoothie covering as much of the surface as you like.
- Sprinkle with any of the toppings and serve.
Notes
Nutrition
Frequently Asked Questions
If you’re brand new to dairy free this is a list of popular options I see at the grocery store. Nut milks such as almond, cashew, hazelnut, macadamia and walnut. Nut free options include oat milk, coconut milk or pea milk (which I have personally never seen). Always confirm that the brand you buy is gluten free.
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