Vanilla Bean Frappuccino Smoothie Bowl (Printable)

A creamy smoothie bowl bursting with vanilla bean and coffee flavors, topped with granola and fresh fruit.

# Components:

→ Smoothie Base

01 - 1 cup low-fat milk or dairy-free alternative
02 - 1 tablespoon instant coffee granules or 1 shot chilled espresso
03 - 1 large frozen banana
04 - 1/2 cup Greek yogurt or coconut yogurt for dairy-free
05 - 1 tablespoon honey or maple syrup
06 - 1/2 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean
07 - 1 cup ice cubes

→ Toppings

08 - 1/2 cup granola
09 - 1/4 cup fresh blueberries
10 - 1/4 cup sliced strawberries
11 - 1 tablespoon cacao nibs or mini chocolate chips
12 - 1 tablespoon unsweetened coconut flakes

# Directions:

01 - In a blender, combine milk, coffee, frozen banana, Greek yogurt, honey, vanilla bean paste, and ice cubes. Blend until smooth and creamy.
02 - Pour the smoothie base evenly into two bowls.
03 - Top each bowl with granola, blueberries, strawberries, cacao nibs, and coconut flakes as desired.
04 - Serve immediately with a spoon.

# Expert Advice:

01 -
  • The vanilla bean paste dissolves into the smoothie creating an almost Frappuccino-like depth that tastes fancy but takes literally ten minutes.
  • It's thick enough to eat with a spoon, so you feel like you're having something substantial rather than just drinking your breakfast.
  • The contrast between the cold, creamy base and warm granola crunch is exactly the kind of texture play that makes mornings feel less rushed.
02 -
  • If your banana isn't actually frozen, slice it into chunks and freeze them for at least two hours before blending, otherwise your bowl becomes a runny smoothie instead of something spoonable.
  • The vanilla bean paste makes a huge difference—extract tastes thinner by comparison, and fresh bean seeds look and taste more luxurious, so splurge on the real thing if you can.
03 -
  • If your blender struggles with frozen fruit, let your frozen banana sit at room temperature for exactly three minutes before blending—just soft enough to break down easily, still frozen enough to keep everything cold.
  • Vanilla bean paste tastes deeper and more authentic than vanilla extract, and a little goes a long way, so don't skip it thinking they're interchangeable.
Return