Blueberry Banana Almond Smoothie Bowl (Printable)
Vibrant blend of blueberries, banana and almonds topped with crunchy coconut flakes for a refreshing morning bowl.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 ripe banana, sliced
03 - 1/2 cup unsweetened almond milk
04 - 1/4 cup plain Greek yogurt (or non-dairy alternative)
05 - 2 tablespoons almond butter
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - 1/4 cup fresh blueberries
08 - 1/2 banana, sliced
09 - 2 tablespoons sliced almonds
10 - 2 tablespoons unsweetened coconut flakes
11 - 1 tablespoon chia seeds (optional)
# How-To Steps:
01 - Add the frozen blueberries, sliced banana, almond milk, Greek yogurt, almond butter, and honey or maple syrup to a blender.
02 - Blend on high speed until the mixture is smooth and creamy. If the consistency is too thick, add a splash of almond milk and blend again until you reach the desired thickness.
03 - Divide the smoothie base evenly between two serving bowls.
04 - Top each bowl with fresh blueberries, banana slices, sliced almonds, coconut flakes, and chia seeds, arranging them neatly over the surface.
05 - Serve immediately with a spoon while cold and fresh.
# Expert Advice:
01 -
- The frozen blueberries give you that thick spoonable texture without needing ice which waters everything down.
- It genuinely takes less time than brewing coffee so there is no excuse to skip breakfast.
02 -
- If you use fresh blueberries instead of frozen your bowl will be runny and sad so please freeze them ahead of time.
- Over blending introduces air and makes it fluffy instead of dense and spoonable, so stop the moment everything is smooth.
03 -
- Freeze a big batch of blueberries when they are in season and cheap because the frozen ones at the store are picked at peak ripeness anyway.
- Toasting the coconut flakes for thirty seconds in a dry skillet transforms them from good to completely addictive.