Blueberry Almond Smoothie Bowl
Frozen blueberries and banana blended thick enough to eat with a spoon, finished with almond butter, granola and toasted nuts.
A good smoothie bowl balances on a narrow edge: too much liquid and it turns into a smoothie in a bowl, too little and the blender struggles. The key is a small splash of liquid against mostly frozen fruit, blended just until it takes on the texture of soft-serve.
Almond butter gives this version staying power, adding richness and protein that carry it well past a typical breakfast bowl.
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
- 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.
- Taste and add sweetener if your fruit needs it. Spoon into a chilled bowl.
- 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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