Food & Cooking Recipes Breakfast & Brunch Recipes Oat, Coconut, and Banana Smoothie Bowl Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 5 mins Total Time: 5 mins Servings: 2 This sweet yet mild smoothie bowl is the ideal stage for favorite toppings. Ingredients ⅔ cup old-fashioned rolled oats ⅔ cup low-fat Greek yogurt 1 large banana, sliced and frozen, plus sliced fresh banana, for serving ½ cup coconut water, chilled ½ vanilla bean, seeds scraped, pod reserved for another use Coarse salt Toasted flaked coconut and pure maple syrup, for serving Directions Puree oats, yogurt, frozen banana, coconut water, vanilla seeds, and a pinch of salt in a blender until smooth. Serve, topped with fresh banana, coconut, and a drizzle of syrup. Rate it Print