Go Back
–+ servings
Salted Caramel Smoothie Bowls

Delicious Salted Caramel Smoothie Bowls for a Guilt-Free Treat

These Salted Caramel Smoothie Bowls offer a healthy indulgence, combining creamy bananas and salted caramel for a delicious breakfast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 bowls
Course: Breakfast
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Smoothie Base
  • 2 cups Frozen Bananas Ensure these are fully frozen for creaminess.
  • 1 cup Almond Milk Can be substituted with coconut milk.
  • 3 tablespoons Salted Caramel Sauce Use homemade or store-bought.
  • 1/2 cup Greek Yogurt Substitute with coconut yogurt for a dairy-free option.
  • 2 tablespoons Chia Seeds Optional but adds fiber.
For the Toppings
  • 1 medium Sliced Bananas For freshness.
  • 1/2 cup Granola For crunch.
  • 2 tablespoons Drizzle of Salted Caramel Sauce For added sweetness.
  • 1 pinch Sea Salt Flakes To amplify flavors.
  • 1/4 cup Chopped Nuts (Pecans/Walnuts) Optional for texture.
  • 1/2 cup Fresh Berries For an added freshness boost.

Equipment

  • high-speed blender

Method
 

Step-by-Step Instructions
  1. In a high-speed blender, combine fully frozen bananas, almond milk, salted caramel sauce, Greek yogurt (if using), and chia seeds. Blend on high for about 30 seconds until silky smooth.
  2. If the smoothie base appears too thick, gradually add more almond milk, blending after each addition until the desired consistency is reached.
  3. Pour the blended smoothie evenly into two bowls.
  4. Layer sliced bananas and granola on top, drizzle with salted caramel sauce, and sprinkle with sea salt flakes, customizing with any additional toppings.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 600mgFiber: 7gSugar: 22gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 1mg

Notes

Store any leftover smoothie base in an airtight container in the fridge for up to 1 day. Freeze for longer storage.

Tried this recipe?

Let us know how it was!