Red Meat Allergy Friendly Vanilla Blueberry Smoothie Bowl

Total time10 min

Prep time10 min

Cook time0 min

4.6

(30)

Red Meat Allergy Friendly Vanilla Blueberry Smoothie Bowl

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Ingredients

2 servings

For the smoothie base

1 cup fresh or frozen mango chunks
½ cup fresh blueberries
½ cup oat milk
1 tsp pure vanilla extract
1 tbsp honey
½ cup rolled oats

For topping

½ cup fresh blueberries
1 ripe pear, thinly sliced
2 tbsp honey, for drizzling
2 tbsp unsweetened shredded coconut (optional)

Instructions

1
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.
2
Divide the smoothie base evenly between 2 bowls, using a spatula to spread it level.

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