If you’ve ever wished you could serve cookies for breakfast without the mom guilt, this Cookie Monster Smoothie Bowl is about to become your new best friend. It’s that gorgeous blue color your kids will go wild for, tastes like actual cookie dough, and somehow manages to pack in protein, fruit, and healthy fats. The magic? Frozen bananas create that thick, creamy texture, while a tiny bit of blue spirulina gives it that signature Sesame Street vibe without any artificial food coloring.
Here’s what makes this different from those watery smoothies your family barely touches, this one’s thick enough to eat with a spoon, and the toppings make every bite feel special. Mini chocolate chips, crumbled cookies, and a sprinkle of granola turn breakfast into something your kids actually look forward to. And honestly? You’ll love it just as much as they do.
This recipe has saved my mornings more times than I can count. On those rushed school days when there’s barely time to think, let alone cook a full breakfast, this smoothie bowl comes together in literally five minutes. No complicated steps, no fancy equipment, just throw everything in the blender and you’re done. Plus, it’s one of those rare wins where something this fun is actually good for them.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
Why This Smoothie Bowl Becomes a Morning Favorite Fast
❃ Seriously quick: From freezer to table in 5 minutes flat, perfect for chaotic mornings
❃ Naturally sweet: The banana does all the work, so no sugar needed (your dentist will thank you)
❃ Keeps them full: Greek yogurt and nut butter mean no one’s asking for snacks an hour later
❃ So pretty: That blue color makes breakfast feel like a party, even on a Tuesday
❃ Totally customizable: Swap the toppings based on what you already have or what your kids will eat
❃ No artificial anything: Blue spirulina is just algae (sounds weird, tastes like nothing, creates magic)
Everything You Need (You Probably Have Most of It Already)
For the Smoothie Base:
• 2 frozen bananas. Slice them before freezing or you’ll regret it when your blender starts screaming
• ½ cup plain Greek yogurt. Full-fat tastes better and keeps everyone satisfied longer (use coconut yogurt if dairy’s not your thing)
• 2 tablespoons cashew butter. This is my secret weapon for creaminess, but almond or peanut butter work too
• ¼ cup milk. Whatever you have works: regular, almond, oat, coconut
• ½ teaspoon vanilla extract. Real vanilla makes a difference here
• ¼ teaspoon blue spirulina powder. Sounds fancy but you can grab it online or at health food stores
• Tiny pinch of sea salt. Trust me on this, it makes everything taste better
For the Fun Part (Toppings):
• 2 tablespoons mini chocolate chips. Because what’s Cookie Monster without chocolate?
• 1 chocolate chip cookie, crumbled. Store-bought is totally fine, no judgment
• 1 tablespoon shredded coconut. Adds a nice chewy texture
• Fresh banana slices. The contrast with the frozen base is perfect
• Your favorite granola. Or crushed pretzels if you want that salty-sweet thing
Quick Notes:
The secret to getting that thick, spoonable texture is using super frozen bananas and going easy on the liquid. When your bananas start getting those brown spots, peel and slice them right away, then pop them in the freezer. Future you will be so grateful.
If blue spirulina isn’t in your pantry (and let’s be honest, why would it be?), you can totally skip it. The bowl will be tan instead of blue, but it’ll still taste amazing. Or throw in some frozen blueberries for a purple-ish color, the flavor changes a bit, but kids usually love it.
Greek yogurt is what gives this staying power. It’s thick, tangy, and packed with protein. But if you’re dairy-free, coconut yogurt works beautifully. Just make sure you’re getting the thick kind, not the drinkable stuff.
Let’s Make This Happen
1. Get your bananas ready (ideally the night before).
Peel two really ripe bananas, the ones with brown spots are sweetest. Slice them into coins and spread them on a plate or small baking sheet. Freeze until solid, then toss them in a freezer bag. This little prep step makes morning blending so much smoother, literally.
2. Layer everything in your blender the smart way.
Start with the wet stuff at the bottom: yogurt and milk. Then add the cashew butter, vanilla, salt, and that pinch of blue spirulina. Top with your frozen banana slices. This order helps everything blend evenly without those annoying air pockets that make your blender work harder than it needs to.
3. Blend it up, but start slow.
Turn your blender on low and let it break up those frozen chunks. Once things start moving, crank it up to medium-high. The whole thing takes about 60 to 90 seconds. You want it thick, like that soft-serve ice cream texture. If your blender’s struggling, add just a tiny splash more milk. But resist adding too much! A smoothie bowl should be thick enough to eat with a spoon, not drink through a straw.
4. Do the spoon test.
Scoop some out and flip your spoon upside down. Does the smoothie hold its shape? Perfect. Is it dripping everywhere? Add a few ice cubes or another chunk of frozen banana and blend again. Too thick to blend? Okay, now you can add a little more milk.
5. Scoop it into your prettiest bowl.
Use a shallow, wide bowl instead of a deep one, you want plenty of surface area for all those gorgeous toppings. A silicone spatula helps you get every last bit of that blue deliciousness out of the blender. Smooth the top with the back of a spoon to create a nice flat canvas.
6. Make it beautiful (this is the fun part!).
Work quickly before things start to melt. Arrange your toppings however makes you happy, I like doing little sections with chocolate chips down the middle, cookie crumbles on one side, banana slices on the other, with coconut and granola filling in the gaps. Press everything gently into the surface so it sticks. Let your kids help with this part, they love it, and they’re more likely to actually eat something they decorated themselves.
7. Eat it right away.
Smoothie bowls don’t wait around. You’ve got maybe 5 to 10 minutes before it starts getting soupy. If you need to pause for whatever reason (doorbell, spilled juice, life), stick the whole bowl in the freezer for a few minutes to firm it back up.
8. Save any leftovers the right way.
If you somehow have leftover base (rare in my house), pour it into an airtight container and freeze it. It keeps for about a month. When you’re ready to eat it, let it sit out for 5 to 10 minutes to soften up, or reblend it with a splash of milk. Just don’t add toppings until you’re ready to eat, they get soggy and sad in the freezer.
Little Tricks That Take This Bowl to the Next Level
❃ Start with less milk than you think you need. This is the number one mistake that turns a beautiful thick bowl into regular smoothie soup. Begin with just ¼ cup and only add more if your blender absolutely refuses to cooperate. You can always add more liquid, but you can’t take it back out.
❃ Freeze your bowl first. While you’re prepping ingredients, stick your serving bowl in the freezer for 10 minutes. This keeps everything cold longer and gives you more time to take pictures, get the kids settled, or just enjoy your breakfast before it melts.
❃ Mix up your topping textures. The best bites have something creamy, something crunchy, something chewy, and something fresh all at once. Think: nut butter drizzle, granola clusters, coconut flakes, and fresh banana. Every spoonful should feel a little different.
❃ Don’t stress about the blue spirulina. If you’re new to it, start with just ⅛ teaspoon. It’s completely flavorless but super concentrated, a little goes a long way. You can always add more for a deeper blue, but you can’t tone it down once it’s in there.
❃ Make it actually filling. If this is replacing a full breakfast, throw in a scoop of protein powder or a tablespoon of chia seeds while blending. These additions boost the nutrition without messing with that cookie dough flavor everyone loves.
Nutrition (per serving)
For one complete bowl as written
• Calories: 385
• Carbs: 52g
• Protein: 14g
• Fat: 15g
• Fiber: 6g
• Sugar: 32g (all from the banana, no added sugar)
• Sodium: 85mg
❃ Nutrition info is estimated and may vary based on the specific brands and products you use.
Stuff You’re Probably Wondering
Can I make this the night before?
Unfortunately, smoothie bowls are really best fresh. They lose that perfect texture when frozen and thawed. But here’s what you can do: prep everything the night before. Portion your frozen banana into a container, measure out the nut butter, get your toppings ready. In the morning, just dump and blend. Takes maybe two minutes.
What if my blender won’t blend it?
Don’t panic! First, try using the tamper tool if your blender has one, it pushes everything down toward the blades. No tamper? Add one tablespoon of milk at a time until things start moving. You can also try the pulse button instead of continuous blending, stopping to scrape down the sides between pulses. Worst case scenario, let those frozen bananas sit on the counter for 2 to 3 minutes to soften slightly, then try again.
Do I really need the blue spirulina?
Nope! It only affects the color, not the taste. Without it, you’ll have a beige smoothie bowl that still tastes exactly like cookie dough. If you want color but don’t have spirulina, toss in a handful of frozen blueberries instead. You’ll get a purple-blue color and a hint of berry flavor that most kids love.
How can I make it sweeter without adding sugar?
Use the ripest bananas you can find, the ones with lots of brown spots are way sweeter than yellow ones. You can also blend in a couple of pitted Medjool dates, or add just a teaspoon of maple syrup. Another trick: use vanilla-flavored Greek yogurt instead of plain. The vanilla extract already helps too, it makes your brain think things are sweeter than they actually are.
One Last Thing Before You Go
This Cookie Monster Smoothie Bowl has honestly changed our breakfast game. It’s one of those recipes that makes everyone happy, the kids think they’re getting away with something, and you know they’re actually eating something nutritious. Win-win.
❃ Tropical Mango Pineapple Smoothie Bowl (Ready in 5 Minutes)
❃ Warm Smoothie for Weight Loss: Easy Morning Recipe Under 300 Cal
❃ Easy Bahama Mama Tropical Smoothie – 6 Ingredients, Pure Bliss
I’d love to hear how this turns out in your kitchen. Leave a comment below and tell me which toppings your kids chose or any little variations you tried.
If this becomes a breakfast favorite in your home like it has in mine, a quick rating helps other moms discover it too. Be sure to save it to your Pinterest breakfast board so it’s easy to find on those mornings when you need inspiration fast.
Happy blending! 💙
Cookie Monster Smoothie Bowl (Ready in 5 Minutes!)
Ingredients
For the Smoothie Base:
- 2 frozen bananas sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons cashew butter
- 1/4 cup milk of choice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon blue spirulina powder
- 1 pinch sea salt
For the Toppings:
- 2 tablespoons mini chocolate chips
- 1 chocolate chip cookie crumbled
- 1 tablespoon shredded coconut
- 1/4 banana sliced
- 2 tablespoons granola
Instructions
- Add Greek yogurt, milk, cashew butter, vanilla extract, sea salt, and blue spirulina powder to your blender. Top with frozen banana slices.
- Blend on low speed, then gradually increase to high. Blend for 60-90 seconds until thick and creamy, like soft-serve ice cream. Add extra milk only if needed, one tablespoon at a time.
- Scoop the thick mixture into a wide, shallow bowl. Smooth the top with the back of a spoon to create an even surface.
- Arrange toppings in sections: chocolate chips down the center, cookie crumbles on one side, banana slices on the other. Add coconut and granola. Press toppings gently into the surface.
- Serve immediately and enjoy with a spoon! The bowl will start to soften after 5-10 minutes at room temperature.
Notes
- Use almond butter or peanut butter instead of cashew butter
- Swap Greek yogurt for coconut yogurt (dairy-free option)
- Skip blue spirulina for a tan-colored bowl with the same great taste
- Use any milk: dairy, almond, oat, or coconut
- The key to a thick bowl is using minimal liquid. Start with 1/4 cup milk and only add more if your blender struggles
- Make sure bananas are completely frozen for best texture
- Use a high-powered blender for smoothest results
