Berry Protein Smoothie Bowl with Granola Topping
15min
15min
2
334
Chef's Note
For the perfect smoothie bowl consistency, start with less liquid than you think you need. You can always add more almond milk if the mixture is too thick to blend. The key is achieving a texture that's thick enough to eat with a spoon but smooth enough to pour. For meal prep, make the granola ahead of time and store in an airtight container for up to two weeks.
Tags
Ingredients
2 cups frozen mixed berries
1 medium banana
1 cup Greek yogurt (plain, non-fat)
2 scoops (60g) vanilla protein powder
1/2 cup unsweetened almond milk
2 tablespoons chia seeds
1 tablespoon honey
1/2 cup rolled oats
1/4 cup sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon coconut oil
1/2 teaspoon cinnamon
1/2 cup fresh berries (for topping)
Instructions
- 1
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, mix 1/2 cup rolled oats, 1/4 cup sliced almonds, 2 tablespoons pumpkin seeds, 1/2 teaspoon cinnamon, and a pinch of salt.
- 3
Melt 1 tablespoon coconut oil and mix with 1 tablespoon honey. Pour over the oat mixture and stir until evenly coated.
- 4
Spread the granola mixture evenly on the prepared baking sheet and bake for 15 minutes, stirring halfway through, until golden brown. Remove from oven and let cool completely.
- 5
In a high-powered blender, combine 2 cups frozen mixed berries, 1 medium banana, 1 cup Greek yogurt, 2 scoops (60g) vanilla protein powder, 1/2 cup unsweetened almond milk, and 2 tablespoons chia seeds.
- 6
Blend on high speed until smooth and creamy, about 1-2 minutes. The mixture should be thicker than a regular smoothie but still pourable.
- 7
Divide the smoothie mixture between two serving bowls.
- 8
Top each bowl with the homemade granola and 1/4 cup fresh berries.
- 9
Serve immediately while the smoothie base is still cold and thick.
Nutrition Information (per serving)
334
28g
33g
11g
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