This thick, spoonable smoothie bowl starts with a blend of sweet mango and juicy blueberries, mellowed with oat milk and a touch of pure vanilla for that soft, creamy flavor everyone loves. A drizzle of honey adds natural sweetness without overpowering the fruit, and the base blends up thick enough to hold its shape once it hits the bowl. On top, fresh blueberries and thin pear slices bring color and crunch, with another swirl of honey and a scatter of shredded coconut for texture. It's bright, cool, and satisfying enough to eat with a spoon, best enjoyed right away while everything stays perfectly chilled. This one's an easy, feel-good breakfast to add to a gluten free rotation.
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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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