Whip up this Fruity Smoothie for tomorrow’s Breakfast! Pineapple, Coconut and Mixed Berries come together for this Frosty, Non-Alcoholic Pina Colada Treat.
With all the donuts, muffins, scones, and waffles you see on this blog, I’m sure you’re probably imagining that my breakfasts are mostly of the sweet and indulgent variety. But truly, there’s no breakfast I crave more than a freshly whipped smoothie.
Even on the weekends, when there’s more time to relax and putter in the kitchen, smoothies are still my go-to. I just love how they fill me up without weighing me down, and they’re so nutritious. And there are just so many different directions you can go with a smoothie!
I go through smoothie flavor phases, and they’re usually influenced by the season. And right now, as a newly converted coconut-lover, this is my number one favorite!
The tropical pineapple and coconut flavors contrast so well with the sweet, slightly tart berries! And I love adding frozen banana, it makes it so thick and cold, without watering it down like ice would.
Greek yogurt makes it creamy, and I also love adding a little bit of oats, just to bulk it up and make it more satisfying. They don’t really add much flavor, but they do bring a lot of healthy fiber and antioxidants.
This is my breakfast of choice, for Mother’s Day and any other day of the week! Give it a try, I have a feeling you are going to love it too!
- 3 ounces coconut water
- ½ teaspoon honey
- ⅛ teaspoon (just a drop or two) coconut extract
- ⅓ cup Greek yogurt (I used vanilla)
- 2 tablespoons old fashioned oats
- ¾ cup fresh pineapple, or canned pineapple tidbits, drained
- ½ cup frozen mixed berries
- ½ frozen banana
- Place all the ingredients in a blender.
- Whip until smooth.
- Serve immediately.
Be sure to layer the ingredients in the blender in the above stated order, with softest/liquid ingredients on the bottom, and larger, frozen solid ingredients on top. This helps the machine to process everything more easily.
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