Mango Coconut Oat Smoothie Bowl

Mango Coconut Oat Smoothie Bowl


Is a Mango Coconut Oat Smoothie Bowl healthy?

Yes, because it consists to oats along with several vitamins and minerals, oats are full of fiber (great for constipation you might be experiencing if you’ve hit the third trimester.) One cup of dry oats has 25 g, which is well over half of what you need in a given day.

Chia: You know here at Mumberry we love our chia seeds! Read all about them in this post!

Quinoa: This ancient superfood is loaded with nutrients that pregnant women need, like iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber (do you see why they call it a superfood?!) And it also one of the few plant sources considered to be a “complete protein.”

The rest of the ingredients are all so good for you and the little one too, and just know that they all provide you and your baby with nourishment you need! The oats have a way of filling you up and providing you with lasting energy, which is especially useful during an active pregnancy, when you’re exercising throughout your pregnancy.

One note, is that if you lack a little patience like some of us do, it’s probably easiest to make the cereal a day or two before you plan on making the smoothie bowl! Or you can always just top it with a yummy, lower-sugar granola of your choice.

The mango on this is to die for, but other fruits could be subbed in for a different flavor experience- we suggest strawberries, pineapple, or pear! Yum!

Coconut Banana Oat Smoothie Recipe


      • 1/3 cup rolled oats (use gluten free if needed)
      • 1 cup coconut milk, divided

      • 1 tablespoon chia seeds

      • ½ teaspoon vanilla extract

      • pinch of salt

      • half of a medium banana
  • Crunchy Black Sesame Quinoa Cereal

    • 3 ¼ cups cooked quinoa

    • 1 cup whole almonds, roughly chopped

    • ½ cup whole cashews, roughly chopped

    • ½ cup black sesame seeds (may use white if needed)

    • ¼ cup flax seeds

    • ¾ cup honey

    • ¼ cup coconut oil, melted

    • 1 tablespoon vanilla extract

    • 1 teaspoon instant coffee (optional)

    • good pinch of salt

  • Topping

      • half a mango, chopped or sliced
      • 1 ounce dark chocolate, chopped

      • fresh mint leaves

      • Chocolate Toasted Coconut Butter or coconut butter, melted for drizzling

      • unsweetened coconut flakes


  1. Preheat the oven to 350 degrees F.

  2. Line two baking sheets with parchment paper.

  3. To prepare the Crunchy Black Sesame Quinoa Cereal add the quinoa, almonds, cashews, sesame seeds and flax seeds together in a large bowl.

  4. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, and then mix all of the ingredients well.

  5. Spread the mixture evenly onto the two baking sheets. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over.

  6. Remove from the oven and allow to cool, then store in an airtight container.

  7. To make the Coconut Banana Oats, mix the oats, ½ cup coconut milk, chia seeds, vanilla and salt together in a small bowl. Cover the bowl and place in the fridge for at least 30 minutes, but preferably overnight. After the mixture has soaked overnight, add the mixture to a blender with the other ½ cup coconut milk and the banana and blend until mixture is smooth.

  8. To put the bowl together, pour the oat mixture into a bowl and top it with the crunchy quinoa cereal, and your choice of toppings!



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