LovaCook
Breakfast

Blueberry Almond Smoothie Bowl

Frozen blueberries and banana blended thick enough to eat with a spoon, finished with almond butter, granola and toasted nuts.

Prep: 5 minCook: 0 minTotal: 5 minServings: 1Difficulty: Easy
Deep purple blueberry smoothie bowl topped with granola, banana slices and almonds

A good smoothie bowl walks a fine line: too thin and it's just a smoothie in a bowl, too thick and your blender complains. The trick is a very small amount of liquid and mostly frozen fruit — you want the texture of thick soft-serve.

This one leans on almond butter for staying power. It genuinely keeps me full until lunch, which is more than I can say for most breakfast bowls.

Ingredients

Smoothie base

  • 150g (1 cup) frozen blueberries
  • 1 frozen banana, broken into chunks
  • 1 tablespoon almond butter
  • 80ml (⅓ cup) milk of choice
  • 1 teaspoon honey or maple syrup (optional)

Toppings

  • 2 tablespoons granola
  • Small handful fresh blueberries
  • Sliced banana
  • 1 tablespoon flaked almonds
  • Drizzle of almond butter

Instructions

  1. Add the frozen fruit, almond butter and milk to a high-speed blender. Blend on low first, pushing down with a tamper or pausing to scrape, until you have a thick, scoopable purée.
  2. Taste and add sweetener if your fruit needs it. Spoon into a chilled bowl.
  3. Arrange the toppings in rows across the surface, drizzle with almond butter, and eat immediately.

Cooking tips

  • Freeze ripe bananas in chunks so they blend smoothly. Fresh banana makes the bowl runny.
  • Start with less milk than you think — you can always add another splash if the blender stalls.
  • Chilling the serving bowl in the freezer for 5 minutes stops the smoothie melting while you top it.

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If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.

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