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cranberry orange smoothie bowl with pomegranate, granola, coconut, and orange slices on top

Cranberry Orange Smoothie Bowl

A slightly tart and perfectly sweet cranberry orange smoothie topped with tons of healthy toppings for the best vegan breakfast!
5 from 3 votes
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Course: Breakfast + Brunch
Cuisine: Vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 smoothie bowls


  • 2 frozen bananas sliced, about 2 cups
  • 1 cup frozen cranberries
  • 1 large blood orange white pith and outer rind removed
  • ½ cup almond milk
  • 2 tablespoon cashew butter
  • 2 tablespoon maple syrup optional, for a sweeter smoothie


  • 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


Serving: 1smoothie | Calories: 331kcal | Carbohydrates: 62g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 88mg | Potassium: 767mg | Fiber: 8g | Sugar: 37g | Vitamin A: 313IU | Vitamin C: 66mg | Calcium: 151mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!