Pitaya Smoothie Bowl
Brighten your day with a delicious Pitaya Smoothie Bowl! Made with vibrant pitaya (dragon fruit), this smoothie bowl is not only visually stunning but also packed with nutrients. Pitaya is a powerful liver CLEANSER and should be added to your diet whenever possible! The granola is what dreams are made of. The recipe is from the Medical Medium, so obviously it’s going to taste heavenly. Oat based with coconut, maple syrup, cinnamon and vanilla, the smell alone is reason enough to make it. The link to his recipe is down below.
I left bananas out of the base of this bowl so it would hold up better while traveling. Bananas are amazing, don’t get me wrong, but I’ve noticed they can affect the smoothie’s taste if they sit out too long. I made several of these smoothie bowls, packed them in plastic deli containers, froze them overnight, and kept them in a cooler with ice for Bonnaroo and they stayed fresh for 3-4 days! Pretty impressive for being in the Tennessee summer heat. These would be perfect for the beach, a picnic, or any outing with a cooler and ice.
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Pitaya/Dragon Fruit (red fleshed, frozen) | 1 cup |
| Strawberries (fresh or frozen) | 1 cup + more for topping |
| Mango (fresh or frozen) | 1 cup |
| Lime, juiced | 2 |
| Kiwi | for topping |
| DRY GOODS | |
|---|---|
| Gluten-free Oats | 1 1/2 cup |
| Ground Flaxseed | 1/4 cup |
| Shredded Coconut, unsweetened | 1/4 cup |
| Maple Syrup | 1/3 cup |
| Coconut Oil | 1/4 cup |
| SPICES | |
|---|---|
| Cinnamon | 1/2 tsp |
| Vanilla Bean Powder | 1/2 tbsp |
Cooking Tips
The base of this smoothie bowl is made with pitaya, strawberries, and mango. If you’re using frozen fruit, let them thaw slightly before blending for a smoother texture. To skip the thawing time, consider using a couple of fresh ingredients, such as strawberries or mango. Alternatively, you can buy all the ingredients frozen and place one or two in the fridge to thaw overnight.
I included the granola recipe in my recipe card below, but I encourage you to check out the original post on the Medical Medium’s website as well: Maple Vanilla Granola.
Final Thoughts
The granola recipe makes several servings. Store extras in an airtight container for up to 4 weeks.
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Pitaya Smoothie Bowl
Equipment
- Blender
Ingredients
Smoothie
- 1 cup pitaya frozen
- 1 cup strawberries fresh or frozen
- 1 cup mango fresh or frozen
- 2 limes, juiced
- Kiwi and strawberries, topping
Granola
- 1 1/2 cups oats gluten-free (6 oz)
- 1/4 cup shredded coconut unsweetened (.43 oz)
- 1/4 cup ground flaxseed (1.3 oz)
- 1/3 cup maple syrup (3.55 fl oz)
- 1/4 cup coconut oil melted (2 oz)
- 1/2 teaspoon cinnamon (.05 oz)
- 1/2 tablespoon vanilla bean powder (.23 oz)
Instructions
Smoothie Bowl
- Blend together pitaya, strawberries, mango, and lime juice until smooth. Using fresh strawberries or mango will make blending easier. If needed, let smoothie thaw a bit before blending or add small amounts of water. Be careful not to add too much liquid or the smoothie bowl will lose its thickness.
- Transfer to a bowl and top with fresh strawberries, kiwi and granola.
Granola
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
- Combine the oats, coconut, and ground flaxseed in a large bowl and stir.
- Add in the maple syrup, coconut oil, vanilla, and cinnamon and stir until well combined.
- Spread the mixture out evenly on the prepared baking sheet to about 1/4 inch thick.
- Bake for 25-35 minutes or until golden brown.
- Remove from oven and cool for 10 minutes without touching the mixture. Then break up into smaller pieces and cool completely.