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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.

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, gluten-free recipe, smoothie bowl
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 serving
Author Linda Spiker

Ingredients

Smoothie:

  • 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!

Toppings:

  • 1/2 cup granola I used Back to Nature Cranberry Pecan
  • Small handful coconut shreds

Instructions

  1. Use a food processor or cheese grater to grate carrot
  2. Place all smoothie ingredients into blender and blend until smooth, pour into a bowl
  3. Stir in granola leaving a couple of tablespoons for the top
  4. Sprinkle the top with granola and coconut shreds
  5. Enjoy!