Berry Protein Smoothie Bowl with Granola Topping
10min
15min
1
444
Chef's Note
For an extra thick smoothie bowl, freeze your bowl for 15 minutes before serving. This helps maintain the thick texture longer, giving you more time to enjoy your beautiful creation. You can also prep the granola in advance and store in an airtight container for up to two weeks.
Tags
Ingredients
1 cup frozen mixed berries
1/4 cup unsweetened almond milk
1 scoop (25g) vanilla protein powder (lactose-free)
1/4 cup Greek yogurt (lactose-free)
1/2 medium banana
1/4 cup old-fashioned rolled oats
1 tablespoon sliced almonds
1 teaspoon honey
1 teaspoon coconut oil
1/4 teaspoon cinnamon
1/4 cup fresh blueberries
1 teaspoon chia seeds
Instructions
- 1
Preheat oven to 325°F (165°C) and line a small baking sheet with parchment paper.
- 2
In a small bowl, mix 1/4 cup rolled oats, 1 tablespoon sliced almonds, 1 teaspoon honey, 1 teaspoon melted coconut oil, and 1/4 teaspoon cinnamon until well combined.
- 3
Spread the granola mixture evenly on the prepared baking sheet and bake for 12-15 minutes, stirring halfway through, until golden brown. Remove from oven and let cool completely.
- 4
In a blender, combine 1 cup frozen mixed berries, 1/4 cup unsweetened almond milk, 1 scoop protein powder, 1/4 cup lactose-free Greek yogurt, and 1/2 banana. Blend until smooth but still thick (add 1-2 tablespoons more almond milk if needed, but keep it thick enough to eat with a spoon).
- 5
Pour the smoothie mixture into a bowl. The consistency should be thicker than a regular smoothie.
- 6
Top with the homemade granola, 1/4 cup fresh blueberries, and 1 teaspoon chia seeds.
- 7
Serve immediately while the smoothie base is still cold and thick.
Nutrition Information (per serving)
444
28g
50g
15g
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