Raspberry Smoothie Bowl

How to Make Raspberry Smoothie Bowl

1. 1

   Step 1: Blend the base

   Add frozen raspberries, frozen banana, Greek yogurt, almond milk, honey, and chia seeds to a high-speed blender. Blend on high until smooth and thick, stopping to scrape down the sides once or twice; the mixture should be spoonable rather than pourable.

   For this step

   • 2 cupsFrozen raspberries
   • 1 mediumFrozen banana (chunks)
   • 1 cupPlain Greek yogurt (2% milkfat)
   • 1/2 cupUnsweetened almond milk
   • 1 tbspHoney (or maple syrup)
   • 1 tbspChia seeds
   
2. 2

   Step 2: Adjust texture and sweetness

   If the bowl is too thick to blend, add 1–2 tablespoons of almond milk and pulse to combine; if it’s too thin, add a few frozen fruit pieces or a tablespoon of oats for thickness. Taste and add a little more honey or maple syrup if you prefer it sweeter.
   
3. 3

   Step 3: Portion into bowls

   Divide the smoothie base evenly between two bowls, using a spatula to get every bit out of the blender. Smooth the tops with the back of the spatula to create an even surface for arranging toppings.
   
4. 4

   Step 4: Add toppings

   Sprinkle granola and sliced almonds across each bowl, then scatter fresh raspberries on top for contrast and freshness. For an Instagram-ready look, add a few chia seeds, a drizzle of honey, and a sprig of mint if desired.

   For this step

   • 1/2 cupGranola (for topping)
   • 2 tbspSliced almonds (for topping)
   • 1/2 cupFresh raspberries (for garnish)
   
5. 5

   Step 5: Serve and store leftovers

   Serve immediately with a spoon — enjoy the contrast of creamy base and crunchy toppings. If you have leftover base, store it in an airtight container in the fridge for up to 24 hours (it may thicken; stir in a splash of almond milk before serving).
   

1. Add frozen raspberries, frozen banana, Greek yogurt, almond milk, honey, and chia seeds to a high-speed blender. Blend on high until smooth and thick, stopping to scrape down the sides once or twice; the mixture should be spoonable rather than pourable.
2. If the bowl is too thick to blend, add 1–2 tablespoons of almond milk and pulse to combine; if it’s too thin, add a few frozen fruit pieces or a tablespoon of oats for thickness. Taste and add a little more honey or maple syrup if you prefer it sweeter.
3. Divide the smoothie base evenly between two bowls, using a spatula to get every bit out of the blender. Smooth the tops with the back of the spatula to create an even surface for arranging toppings.
4. Sprinkle granola and sliced almonds across each bowl, then scatter fresh raspberries on top for contrast and freshness. For an Instagram-ready look, add a few chia seeds, a drizzle of honey, and a sprig of mint if desired.
5. Serve immediately with a spoon — enjoy the contrast of creamy base and crunchy toppings. If you have leftover base, store it in an airtight container in the fridge for up to 24 hours (it may thicken; stir in a splash of almond milk before serving).