This bright, tropical-meets-berry bowl blends creamy oat milk with frozen mango and fresh blueberries into a thick, spoonable base you can really pile toppings onto. A hit of pure vanilla and a swirl of honey round out the flavor, while rolled oats give the smoothie enough body to hold its shape in the bowl. On top, juicy blueberries, thin ribbons of ripe pear, a final drizzle of honey, and a scatter of toasted shredded coconut add color, crunch, and a little extra sweetness in every bite. It comes together in under a minute in the blender and is best eaten right away, while the base is still cold and thick. This one is a great fit for a dairy free breakfast or snack, no fuss required.
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Add the mango chunks, 1/2 cup blueberries, oat milk, vanilla extract, honey, and rolled oats to a blender. Blend on high until completely smooth and thick, about 45–60 seconds. The base should be thick enough to hold toppings without sinking — if it is too thin, add a small handful of ice and blend again for 15 seconds.
Divide the smoothie base evenly between 2 bowls, using a spatula to spread it level.
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