I made a quick and easy vanilla Oatmeal Smoothie Bowl that is fully vegan, dairy-free and naturally gluten-free, featuring rolled oats and hemp seeds for unexpected staying power.

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I wasnt expecting to fall for a bowl of fruit but this Vanilla Banana Smoothie Bowl did it. I blend frozen bananas until thick then stir in rolled oats so the texture is almost like ice cream, except you can eat it and feel good about it.

It somehow fills me longer than a regular smoothie and the simplicity keeps me coming back, even on rushed mornings. I change the vibe sometimes, leave it plain or go extra, and every time it feels like a little celebration.

Call it a Frozen Smoothie Bowl Recipe and try it when you need something quick.

Ingredients

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Frozen bananas: creamy base, natural sweetness, high in potassium and fiber, makes texture thick.
Almond milk: light plant milk, low calorie, adds smoothness, not very sweet unless flavored.
Rolled oats: add creamy body, slow release carbs and fiber, keeps you fuller longer.
Hemp seeds: tiny protein bombs, theyre plant omega fats and extra texture, slightly nutty taste.
Pure vanilla extract: aromatic sweetness without sugar, lifts flavors, small pinch goes a long way.
Maple syrup: natural sweetener, adds depth and caramel notes, use sparingly if watching sugar.
Granola and berries: crunchy topping, extra fiber and antioxidants, fresh berries add bright tang.

Ingredient Quantities

2 large ripe bananas frozen (about 2 cups)

1/2 cup unsweetened almond milk, or any plant milk you got

1/4 cup rolled oats, certified gluten free if needed

1 tablespoon hemp seeds plus extra for topping

1 teaspoon pure vanilla extract

1 tablespoon maple syrup, optional but nice

Pinch of fine sea salt

1/4 cup granola (vegan)

1 small banana sliced, for topping

1/4 cup fresh berries, like strawberries or blueberries

1 tablespoon shredded coconut or sliced almonds for crunch

How to Make this

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1. Break the frozen bananas into chunks and add them to a blender with 1/2 cup unsweetened almond milk, 1/4 cup rolled oats, 1 tablespoon hemp seeds, 1 teaspoon vanilla extract, 1 tablespoon maple syrup and a pinch of fine sea salt.

2. Pulse a few times to break up the fruit, then blend on high until very thick and creamy, stopping to scrape down the sides as needed. If your blender struggles let the banana sit 1 or 2 minutes to soften a bit.

3. Check the texture: if it seems too stiff add a splash more almond milk, if it’s too loose add a small piece of frozen banana or a few ice cubes and blend again. Don’t overblend or it’ll thin out.

4. Taste and tweak sweetness with a little more maple syrup if you want it sweeter.

5. Spoon the thick vanilla banana mixture into a bowl, pressing it down so it looks like soft-serve ice cream.

6. Top with 1/4 cup vegan granola, the small banana sliced, 1/4 cup fresh berries, and 1 tablespoon shredded coconut or sliced almonds for crunch.

7. Sprinkle extra hemp seeds on top and a tiny extra pinch of sea salt if you like that salty-sweet contrast.

8. Serve right away for the best ice-cream like texture, or pop it in the freezer for 10 minutes to firm up if you prefer it colder.

Equipment Needed

1. Blender (high speed is best, but any blender that can handle frozen banana chunks will do)
2. Rubber spatula to scrape down the sides and press the mixture into the bowl
3. Measuring cups and spoons (1/2 cup, 1/4 cup, 1 tbsp, 1 tsp)
4. Mixing bowl or serving bowl to shape the soft-serve
5. Paring knife for slicing the topping banana
6. Cutting board
7. Spoon or ice cream scoop for serving and pressing the mixture
8. Small bowl or ramekin for holding granola, coconut/almonds and other toppings

FAQ

Q: Can I use fresh bananas instead of frozen? A: Yes, but the bowl will be much runnier. If you only got fresh bananas, slice them and freeze for at least 2 hours, or add ice cubes or an extra tablespoon of oats when you blend so it thickens up a bit.

Q: How do I make the smoothie bowl thicker? A: Use less almond milk, add another frozen banana, or toss in a spoonful of nut butter or extra oats. Pulse the blender, scrape the sides and pulse again so you don't overblend and end up too thin.

Q: Can I swap the almond milk for something else? A: Totally, use oat, soy, coconut or regular milk. Coconut milk makes it creamier, oat milk is neutral. Just adjust the amount so you dont make it too runny.

Q: Is this recipe vegan and gluten free? A: Yes it's naturally vegan if you use vegan granola, and gluten free if you choose certified gluten free oats and granola. Always check labels cause some granolas have hidden ingredients.

Q: How long can I store it and can I make it ahead? A: You can freeze the banana base in portions and blend later with milk, that way it's fresh when you want it. If you make it fully, eat within 24 hours in the fridge, the texture will get softer and less fluffy.

Q: My banana slices on top turn brown fast, any tips? A: Brush the slices with a little lemon juice or drizzle a tiny bit of maple syrup, and keep them chilled till serving. Or add the sliced banana right before you eat it, works best.

Vanilla Banana Smoothie Bowl Recipe Substitutions and Variations

Frozen bananas (2 large) -> swap with 1 1/2 cups frozen mango chunks for a sweet, tropical flavor, or 1 medium ripe avocado plus 1/2 cup ice for ultra creamy, lower-sugar bowls. Mango gives a bit more tartness, avocado makes it rich.
1/2 cup unsweetened almond milk -> use 1/2 cup oat milk, soy milk, or light coconut milk thinned 1:1 with water. All are 1 to 1 swaps, oat milk is slightly sweeter and makes the bowl thicker.
1/4 cup rolled oats -> replace with 1/4 cup cooked quinoa for extra protein and a little chew, or 3 tablespoons oat flour or almond flour if you want no bits. If you use quinoa let it cool so it blends silky.
1 tablespoon hemp seeds -> substitute 1 tablespoon chia seeds or 1 tablespoon ground flaxseed for similar omega-3 benefits. Chia will thicken things up so add a splash more milk if it gets too dense.

Pro Tips

1. Peel and freeze the bananas in chunks on a tray first, then toss into a bag so they dont clump together. Totally frozen bananas give the best thick, ice cream like texture, but if your blender gasps let them sit 1 or 2 minutes or pulse a few times before full speed.

2. Grind or soak the oats briefly in the almond milk before blending if you don’t want any gritty bits. Rolled oats are fine, but a quick soak or a short blitz into oat flour makes the bowl way creamier.

3. Add milk very slowly, a splash at a time, and stop as soon as it loosens enough to scoop. Overblending will thin it out, so use short pulses and scrape the sides, and if it ends up too thin just pop in a small frozen banana piece or a few ice cubes and blend briefly.

4. Keep the granola crunchy by adding it last or serving it on the side, and toss a tiny extra pinch of sea salt on top to make the banana flavor pop. If you want to save leftovers, press into an airtight container and freeze, then thaw 5 to 10 minutes before scooping so it’s scoopable but not rock hard.

Vanilla Banana Smoothie Bowl Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a quick and easy vanilla Oatmeal Smoothie Bowl that is fully vegan, dairy-free and naturally gluten-free, featuring rolled oats and hemp seeds for unexpected staying power.

Servings

servings

Calories

348

kcal

Equipment: 1. Blender (high speed is best, but any blender that can handle frozen banana chunks will do)
2. Rubber spatula to scrape down the sides and press the mixture into the bowl
3. Measuring cups and spoons (1/2 cup, 1/4 cup, 1 tbsp, 1 tsp)
4. Mixing bowl or serving bowl to shape the soft-serve
5. Paring knife for slicing the topping banana
6. Cutting board
7. Spoon or ice cream scoop for serving and pressing the mixture
8. Small bowl or ramekin for holding granola, coconut/almonds and other toppings

Ingredients

2 large ripe bananas frozen (about 2 cups)
1/2 cup unsweetened almond milk, or any plant milk you got
1/4 cup rolled oats, certified gluten free if needed
1 tablespoon hemp seeds plus extra for topping
1 teaspoon pure vanilla extract
1 tablespoon maple syrup, optional but nice
Pinch of fine sea salt
1/4 cup granola (vegan)
1 small banana sliced, for topping
1/4 cup fresh berries, like strawberries or blueberries
1 tablespoon shredded coconut or sliced almonds for crunch

Directions

Break the frozen bananas into chunks and add them to a blender with 1/2 cup unsweetened almond milk, 1/4 cup rolled oats, 1 tablespoon hemp seeds, 1 teaspoon vanilla extract, 1 tablespoon maple syrup and a pinch of fine sea salt.
Pulse a few times to break up the fruit, then blend on high until very thick and creamy, stopping to scrape down the sides as needed. If your blender struggles let the banana sit 1 or 2 minutes to soften a bit.
Check the texture: if it seems too stiff add a splash more almond milk, if it's too loose add a small piece of frozen banana or a few ice cubes and blend again. Don't overblend or it'll thin out.
Taste and tweak sweetness with a little more maple syrup if you want it sweeter.
Spoon the thick vanilla banana mixture into a bowl, pressing it down so it looks like soft-serve ice cream.
Top with 1/4 cup vegan granola, the small banana sliced, 1/4 cup fresh berries, and 1 tablespoon shredded coconut or sliced almonds for crunch.
Sprinkle extra hemp seeds on top and a tiny extra pinch of sea salt if you like that salty-sweet contrast.
Serve right away for the best ice-cream like texture, or pop it in the freezer for 10 minutes to firm up if you prefer it colder.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.