Last Updated on August 3, 2026 by Tanya
This stunningly vibrant Blue Spirulina Smoothie Bowl topped with granola, coconut flakes, chia seeds, and fresh blueberries is an energising and delicious way to start your day. With its striking ocean-blue hue and creamy, naturally sweet base, it’s the kind of breakfast that feels like a treat but is packed with nutrients to fuel your morning.
Smoothie bowls have taken the health and wellness world by storm—and for good reason! Not only are they aesthetically pleasing but they are also highly nutritious and are a perfect way to start your day. I love using blue spirulina in particular because the colour payoff is so dramatic — it turns an ordinary smoothie into something that feels like a genuine treat to make (and photograph!). Smoothie bowls are also very versatile—endless combinations of ingredients and toppings allow you to tailor them as you wish. If you are a smoothie bowl fan, check out my Mango Smoothie Bowl recipe!
Ingredients
- Frozen banana– Bananas add creaminess to you bowl. They should be frozen before blending, which helps to create a thick, creamy texture.
- Blueberries– Blueberries are a popular and nutritious fruit that works wonderfully in smoothie bowls. Known for their vibrant colour, they add a refreshing, fruity taste and a boost of antioxidants to your bowl.
- Plant- based milk– almond, oat or soy all work well. Start with a small amount and the add as needed. Do not add too much milk or the smoothie could become too runny! If you find the frozen fruit gets stuck in blender, use a spoon or fork to gently move them around and keep blending for a few seconds at a time
- Blue Spirulina– The intense blue colour of blue spirulina makes this bowl incredibly eye-catching! It’s a powerful superfood, commonly used in smoothie bowls, for its vibrant colour and nutritional benefits. I bought this blue spirulina and pink pitaya powder (below) from Unicorn Superfoods (available in Australia).
- Pink Pitaya Powder- If you want to experiment with making patterns on your smoothie bowl as I did, you can mix another colour of superfoods into a small amounts of smoothie mixture. I used ‘Pink Pitaya’ which is made by freeze-drying pink dragon fruit into a fine powder, and is also rich is nutrients
- Toppings: From fresh fruit to crunchy granola, you can make this smoothie bowl your own with your favourite toppings such as coconut shreads, chia seeds, almond or peanut butter
FAQs
Blue spirulina has a very mild, slightly earthy flavour that’s easily masked by the banana and blueberries — it’s added mainly for its vibrant colour and nutritional boost rather than flavour.
Blue spirulina powder is available at most health food stores or online, usually in the same section as other superfood powders like matcha or acai.
Yes — simply omit it for a classic banana-blueberry smoothie bowl, though you’ll lose the signature blue colour.
Set aside a small portion of the smoothie mixture, blend in a second colour (like pink pitaya), then swirl small spoonfuls of it over the base colour before adding toppings.
Smoothie bowls are best enjoyed fresh, but you can pre-portion and freeze the banana and blueberries so it’s ready to blend anytime.
Related
Looking for other recipes like this? Try these:
Note: As with all smoothie bowls frozen fruit is the key! Frozen fruit helps create that thick, creamy texture.
Ingredients
- ⅓ cup of plant based milk of choice (add more if needed to blend)
- 1 frozen banana
- Handful of blueberries
- 2 tablespoons of blue spirulina
- Optional: other colours of superfoods such as pink Pitaya,
- Optional toppings blueberries, granola, coconut shreds, chia seeds
Instructions
- Add plant-based milk, frozen bananas, blueberries and blue spirulina to high speed blender and blend until all smooth. You made need a splash more milk to achieve this (try not to add too much)
- Pour into bowl. Optional: take a small amount of smoothie mixture and mix with another colour to decorate smoothie bowl in any way you like!
- Add optional toppings: more blueberries or other fruits, granola, coconut shreds, chia seeds, peanut or almond butter
