Blueberry Strawberry Almond Smoothie Bowl (Printable)
A refreshing berry smoothie bowl topped with almond granola clusters, fresh fruit, and chia seeds.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 cup frozen strawberries
03 - 1 banana, sliced
04 - ¾ cup unsweetened almond milk
05 - 2 tablespoons almond butter
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - ½ cup fresh blueberries
08 - ½ cup fresh strawberries, sliced
09 - ⅓ cup almond granola clusters (use gluten-free if needed)
10 - 2 tablespoons sliced almonds
11 - 1 tablespoon chia seeds
12 - 2 teaspoons unsweetened shredded coconut (optional)
# How-To Steps:
01 - Combine frozen blueberries, frozen strawberries, sliced banana, almond milk, almond butter, and honey or maple syrup in a high-speed blender. Blend until smooth and creamy, adding a splash more almond milk if the mixture is too thick.
02 - Pour the smoothie base evenly between two serving bowls.
03 - Top each bowl with fresh blueberries, sliced strawberries, granola clusters, sliced almonds, chia seeds, and shredded coconut, arranging in sections or patterns as desired.
04 - Enjoy right away while chilled for the best texture and flavor.
# Expert Advice:
01 -
- Frozen fruit makes it thick enough to hold toppings without turning to soup before you finish taking photos.
- The almond butter sneaks in healthy fats that keep you full until lunch without tasting heavy.
02 -
- If you blend too long the friction heats the mixture and you end up with a sad watery puddle instead of a thick bowl.
- Freeze your fruit on a single layer on a baking sheet first so it does not clump into one giant brick in the bag.
03 -
- Keep a bag of pre portioned frozen fruit in the freezer so morning you does not have to think or measure.
- Toasting the sliced almonds in a dry pan for sixty seconds makes them exponentially more fragrant and crunchy.