This smoothie bowl uses cold brew as the liquid base for an energizing breakfast option.
Frozen fruit creates the thick texture, cold brew adds caffeine without diluting flavor. Top with granola and seeds for crunch and staying power.
Make better cold brew: Use a Takeya cold brew maker for smooth, rich concentrate that makes this smoothie bowl incredible.
Ingredients
- 1 frozen banana, sliced
- ½ cup cold brew coffee, frozen into ice cubes
- 1 scoop vanilla or chocolate protein powder
- ½ cup almond milk
- 1 tablespoon almond butter
- Toppings: granola, berries, coconut, cacao nibs
How to Make It
Freeze cold brew in an ice cube tray the night before. When ready to make your bowl, add frozen banana slices, coffee ice cubes, protein powder, almond milk, and almond butter to a blender.
Blend on high until smooth and thick, stopping to scrape sides as needed. The consistency should be like soft-serve ice cream – thick enough to eat with a spoon. Add more milk if too thick, or more frozen fruit if too thin.
Pour into a bowl and add toppings immediately. Arrange them in sections or rows for an Instagram-worthy presentation.
Topping Ideas
- Granola for crunch
- Fresh berries for antioxidants
- Sliced banana for extra sweetness
- Chia seeds for omega-3s
- Coconut flakes for texture
- Cacao nibs for chocolate flavor
- Drizzle of almond butter or honey
Pro Tips
Use less liquid than you would for a regular smoothie. Start with ½ cup milk and add more only if needed. The key to a good smoothie bowl is thickness – it should be almost too thick to blend.
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This cold brew smoothie bowl is perfect for warm mornings when you want something refreshing but filling. It’s like eating coffee ice cream for breakfast, but actually healthy.
Make Better Cold Brew at Home
This smoothie bowl tastes best with quality cold brew concentrate. Here’s my recommended cold brew maker:
What We Actually Do Differently
Full disclosure: we’ve made this recipe dozens of times, and here’s how we’ve tweaked it for our taste:
The measurements above are a solid starting point, but coffee strength is deeply personal. We usually bump up the coffee by about 15% because we like it punchy. If you’re sensitive to bitterness, scale back slightly and compensate with a longer steep time.
Fresh beans make a noticeable difference here. Anything roasted within the last 3 weeks works great. Supermarket beans that have been sitting for months? You’ll taste the staleness. Not a dealbreaker, but worth knowing.