Raspberry Cookie Smoothie Bowl


Combine milk, raspberries, granola, and almond butter in the jug of a blender. Blend for 20 seconds, or until smooth. Pour into a cereal bowl.

If desired, garnish with whole raspberries and sprinkle granola and coconut over the top.


Using frozen berries in this recipe results in a spoonable breakfast that can also be served as a drink.

You’ve Got Options

If you don’t have granola, use rolled oats (instant or regular) in its place.

Any nut butter will work in this recipe.

Frozen berries—you can use any berry here—make the mixture thick, but if you use fresh berries, reduce the amount of milk to about ¼ cup.

Makes 1 Serving, Easily Doubled


  • ¾ cup unflavored, unsweetened or vanilla nondairy milk (see options)

  • 1 cup frozen raspberries (see options)

  • ¼ cup granola (see options)

  • 1 tablespoon almond butter or cashew butter (see options)

Garnish (optional)

  • ¼ cup fresh or thawed frozen raspberries

  • 2 tablespoons granola

  • 2 tablespoons shredded coconut (sweetened or unsweetened)

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.