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Creamy Chocolate Peanut Butter Protein Smoothie Bowl with Homemade Granola Crunch

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A creamy, thick smoothie bowl blending chocolate and peanut butter flavors, topped with crunchy homemade granola. Perfect for breakfast or post-workout, this recipe is quick, easy, and nourishing.

Ingredients

Scale
  • 2 medium frozen ripe bananas, peeled and sliced
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons natural peanut butter (no-stir recommended)
  • 1 scoop vanilla protein powder (whey or plant-based)
  • 1/2 cup unsweetened almond milk (120 ml), adjust for thickness
  • 1 tablespoon honey or maple syrup (optional)
  • 1/2 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats (90 g)
  • 1/4 cup chopped peanuts (35 g)
  • 1 tablespoon chia seeds
  • 2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Prepare the Granola Crunch (15 minutes): Preheat oven to 325°F (165°C). In a mixing bowl, combine rolled oats, chopped peanuts, chia seeds, cinnamon, and salt. In a small bowl, mix maple syrup and melted coconut oil. Pour wet mixture over dry ingredients and stir until evenly coated. Spread granola mixture evenly on a baking sheet lined with parchment paper or silicone mat. Bake for 12-15 minutes, stirring halfway through. Remove when golden and fragrant, then let cool completely to crisp up.
  2. Make the Smoothie Bowl Base (5-7 minutes): Place frozen banana slices, cocoa powder, peanut butter, protein powder, almond milk, vanilla extract, and optional honey or maple syrup into a high-speed blender. Blend on high until smooth and creamy, scraping down sides as needed. Adjust thickness by adding almond milk a tablespoon at a time if necessary. Balance bitterness with a pinch of salt or extra sweetener if desired.
  3. Assemble Your Smoothie Bowl: Pour or spoon the smoothie into a bowl. Generously sprinkle with homemade granola crunch. Optionally, add sliced banana, cacao nibs, or a drizzle of peanut butter. Serve immediately for best creamy and crunchy texture contrast.

Notes

Use frozen bananas for thick, creamy texture. Toast granola until golden but not burnt, stirring halfway through. Adjust sweetness carefully to balance cocoa bitterness. Protein powder is essential for fullness and protein boost. Granola can be made ahead and stored in an airtight container for up to one week. Smoothie base can be refrigerated for 24 hours or frozen for up to a month.

Nutrition

Keywords: smoothie bowl, chocolate peanut butter, protein smoothie, homemade granola, healthy breakfast, post-workout snack, creamy smoothie

Find it online: https://lirafood.com/creamy-chocolate-peanut-butter-protein-smoothie-bowl-recipe-easy-homemade-granola-crunch-boost/