When it comes to smoothie bowls I like mine heavy on the granola and packed with flavor, and this Tangerine Cranberry Pecan Smoothie Bowl checks both off the list!
(This post is sponsored by Back To Nature)
What’s in This Bowl?
Amazingness, that’s what: Fresh squeezed tangerine juice (or orange juice) frozen mango, pineapple and shredded carrots with just a dollop of creamy vanilla yogurt. Then I top it off with coconut shreds and Gluten Free Cranberry Pecan Granola from Back to Nature, because it’s Non-GMO Project Verified and USDA Certified Organic, both are very important to me!
I Don’t Just Keep The Crunch on The Top!
The thing that makes a smoothie bowl better than a classic smoothie served in a glass, is the texture and crunch! So I like to not only place the granola on the top, but stir it into the smoothie even before I add toppings. That way I get that yummy ‘bite’ in every bite! See where to buy Back to Nature products near you. I found mine at Sprouts.
So Simple and Made in About Three Minutes!
I have to say the best thing about eating smoothie bowls for breakfast, besides the taste, is how quickly you can blend them up and how easy they are to clean up after! Rushed in the morning? Smoothie bowls are the answer! Getting the kids off to school? Smoothie bowls to the rescue! Need a healthy breakfast but don’t want to cook? Yup. Smoothie. Bowls.
The Recipe: Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!
A delicious, healthy breakfast that takes about three minutes to make! You can use tangerine or orange juice in this recipe.
- 1 cup tangerine or orange juice preferably fresh squeezed
- 1/2 cup frozen pineapple chunks
- 1/2 cup frozen mango chunks
- 1 small carrot grated (about 1/3 cup)
- 2 tablespoons vanilla yogurt your favorite including dairy free!
- 1/2 cup granola I used Back to Nature Cranberry Pecan
- Small handful coconut shreds
Use a food processor or cheese grater to grate carrot
Place all smoothie ingredients into blender and blend until smooth, pour into a bowl
Stir in granola leaving a couple of tablespoons for the top
Sprinkle the top with granola and coconut shreds