Vanilla Bean Frappuccino Bowl (Printer View)

A creamy, coffee-infused vanilla bean smoothie bowl with crunchy granola and fresh fruit topping.

# 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
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, optional
12 - 1 tablespoon unsweetened coconut flakes, optional

# Method:

01 - Combine milk, coffee, frozen banana, Greek yogurt, honey, vanilla bean paste, and ice cubes in a blender. Process until smooth and creamy.
02 - Divide blended smoothie mixture evenly between two serving bowls.
03 - Top each bowl with granola, blueberries, strawberries, cacao nibs, and coconut flakes to taste.
04 - Serve immediately with a spoon while the smoothie base is still chilled.

# Expert Advice:

01 -
  • It feels indulgent enough to satisfy your coffee cravings while actually being a wholesome breakfast.
  • The vanilla bean paste elevates this from basic to genuinely special, and people always ask what makes it taste so refined.
  • You can have it ready in the time it takes to brew a cup of coffee, which means you can actually eat breakfast on busy mornings.
02 -
  • If you reduce the milk too much trying to make it thicker, you'll end up with something that barely blends and tastes more like frozen banana than frappuccino.
  • The vanilla bean paste makes an enormous difference—regular vanilla extract tastes sharp and one-dimensional compared to the real thing with actual specks.
  • Frozen bananas absolutely must be truly frozen or you'll get a thin, watery smoothie instead of something creamy and spoonable.
03 -
  • Blend everything except the ice first, then add ice and pulse just until it comes together—this keeps your blender from overheating and the texture from getting icy instead of creamy.
  • Make the smoothie base ahead of time and store it in the fridge for up to 24 hours, then blend it again with fresh ice when you're ready to eat—it's a breakfast shortcut that actually works.
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