If you loved my Acai Smoothie Bowl recipe, then you are going to fall head over heels in love with this Cranberry Orange Smoothie Bowl! Tart frozen cranberries combined with frozen bananas, fresh blood orange, and plant-based ingredients make for the best healthy vegan smoothie bowl recipe.
That's why I knew I needed to create a smoothie recipe using my favorite seasonal fruit in Winter. Plus, making a smoothie bowl at home is easier than you think and takes less than 15 minutes!
How to Make a Cranberry Orange Smoothie Bowl
- Frozen bananas
- Frozen Cranberries
- 1 Blood Orange (any orange variety works, but blood oranges make this smoothie more pink in color)
- Plant-based milk (I used almond milk but any nut-milk works)
- Cashew butter (or another nut butter/coconut butter)
- Maple syrup (optional, but leads to a much sweeter smoothie than isn't too tart!)
How to Freeze Bananas
One question I get asked all the time is how to freeze bananas. Fun fact, but I have NEVER bought pre-frozen bananas and always freeze fresh bananas at home. Here are the simple steps to freeze bananas:
- Line a large baking tray with parchment paper
- Peel ripe bananas and cut them into 2-inch chunks
- Place the bananas chunks on the parchment paper so they are not touching. Once the tray is full, add it to the freezer.
- Let the bananas sit in the freezer until frozen solid for 1-2 hours. Once frozen, remove the bananas and add them to a sealed bag or container and place them back in the freezer. Bananas will keep in the freezer for about 1 month.
That's it! I like to buy a dozen bananas and freeze them on Sunday night. This way, I always have frozen bananas to make homemade smoothies throughout the week. It helps me to "meal prep" my breakfast while also eliminating any plastic waste that comes from pre-packaged frozen fruit.
How to make a cranberry smoothie bowl
Now that you have the ingredients prepped and ready, simply add them to a blender. Make sure to use frozen cranberries and frozen bananas in order for this smoothie bowl to get truly thick and creamy. Frozen fruit is the key ingredient for thickness especially since the other ingredients are not frozen.
For this recipe, I used my KitchenAid K400 Blender which makes the creamiest smoothies.
After the smoothie is blended, pour it into two shallow bowls and add on toppings!
Toppings for vegan smoothie bowls:
To be honest, half the reason I LOVE eating smoothie bowls is because of the toppings I can add on. It brings this recipe from a basic smoothie to an exciting and filling vegan breakfast!
Here's a breakdown of the exact toppings I added:
- ½ cup of my Maple Almond Butter Granola
- ¼ cup pomegranate seeds
- ¼ cup shredded coconut
- 1 tablespoon Manitoba Harvest hemp seeds
- 1 tablespoon fresh cranberries (halved)
- 4 blood orange slices (make sure to remove the rind before eating)
While these are the toppings I added, I recommend experimenting and trying new combinations! The best part about homemade vegan smoothie bowls is that the toppings can be adapted to your preferences.
Also, if you are not a fan of super tart raw cranberries, the 1 tablespoon of fresh cranberries in the toppings can be replaced with dried cranberries. I personally love the bite of a fresh cranberry with the other sweet toppings, but I know it is an acquired taste!
FAQ & Tips:
There are so many health benefits to eating a fruit-filled smoothie for breakfast.
First, this cranberry orange smoothie is full of fresh fruit high in antioxidants. Frozen cranberries are actually higher in antioxidants than any other fruits and berries. Plus, their tart flavor is due to the fact that they're very low in sugar.
When it comes to blood oranges they are high in immune-boosting Vitamin C and Vitamin A which promotes healthy skin.
Also, this recipe has healthy fats from the unsweetened cashew butter and is completely dairy-free! Not to mention, this recipe is refined sugar-free and only has 1 tablespoon of maple syrup in each serving. While I can't speak for everyone, I ALWAYS feel full without feeling heavy or bloated when I have a smoothie bowl for breakfast.
Smoothie bowls really are best enjoyed right after making for the best texture. However, you can freeze leftovers in a closed container for later. Just defrost at room temperature for 15 minutes or more before eating as it will be frozen solid at first.
An Easy Vegan Smoothie Bowl
I can't wait for you to try this Cranberry Orange Smoothie bowl that is nourishing, healthy, and quick to make! With only 6 ingredients, this tart cranberry smoothie with orange makes the best vegan breakfast.
More Healthy Smoothie & Smoothie Bowl Recipes You Will Love:
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Cranberry Orange Smoothie Bowl
- First, add the bananas, cranberries, blood orange, cashew butter, almond milk, and maple syrup to a blender. Next, turn the blender to medium speed and blend until smooth, stopping to scrape down the sides as need be.
- Pour the cranberry orange smoothie into two bowls. Then, add desired toppings & serve immediately while cold!
- Other orange varieties will work, but the color of the smoothie will be less pink if blood orange isn't used. Make sure to remove the pith and rind of the orange completely before adding it to the blender or the smoothie will be bitter.
- This recipe is naturally tart, so maple syrup is optional, but helps to sweeten it.
- I do not recommend replacing the bananas in this recipe or the smoothie will be too tart.
- Cashew butter makes this smoothie extra creamy, but it can be replaced with any other nut butter or omitted to be nut-free