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–+ servings
A vibrant, layered breakfast smoothie with pink and yellow sections, topped with crunchy granola.

Tropical Berry Breakfast Smoothie

This recipe provides a quick, nutritious breakfast option perfect for busy mornings. It is easily customizable and offers a flavorful start to your day, inspired by a personal journey toward gluten-free eating.
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Prep Time 10 minutes
Granola Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Gluten-Free
Ingredients Equipment Method Notes

Ingredients
  

For the Smoothie
  • 1 cup frozen raspberries or strawberries Use a mix
  • 1 medium banana fresh or frozen
  • 1/3 cup raw coconut meat chopped (optional)
  • 1 cup coconut milk
  • 1 cup frozen mango chunks
  • 1 to 1 1/2 fresh pineapple juice
  • 1 vanilla bean seeds scraped
  • 1/2 pineapple cubed (optional)
  • 1 kiwi sliced (optional)
  • 1 to 2 tablespoons ground flax optional
Simple Coconut Granola (Optional)
  • 3 cups rolled oats
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup raw whole almonds
  • 1/4 cup coconut oil
  • 3/4 cup pure maple syrup
  • 1 teaspoon instant espresso
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons honey

Equipment

  • Blender
  • Baking sheet

Method
 

  1. To make the optional granola, preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, shredded coconut, and almonds for the granola.
  3. In a small saucepan, gently melt the coconut oil with the maple syrup, honey, espresso powder, cinnamon, and salt. Stir until combined and remove from heat.
  4. Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated. Stir in the vanilla extract.
  5. Spread the mixture thinly onto the prepared baking sheet. Bake for 15 minutes. Remove from the oven and let it cool completely on the sheet. Once cool, break it into pieces.
  6. To make the smoothie, place all smoothie ingredients (frozen berries, banana, coconut meat, coconut milk, mango, pineapple juice, and vanilla seeds) into a high-speed blender.
  7. Add optional ingredients like cubed pineapple, sliced kiwi, and ground flax.
  8. Blend until completely smooth and creamy. Add more pineapple juice if the mixture is too thick for your liking.
  9. Pour the smoothie into glasses and top with a spoonful of the homemade coconut granola before serving.

Notes

You can prepare the granola ahead of time and store it in an airtight container for use throughout the week. For a thicker smoothie, use a frozen banana and reduce the amount of added liquid slightly. Feel free to substitute the berries or mango with other frozen fruits you enjoy.

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