Cranberry Ginger Smoothie Bowl

Serves 2 · 10 min prep

Estimate for one serving

• 310 cal
• 12g protein
• 48g carbs
• 9g fat
• 3.6g fiber

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Ingredients

• 1 cup fresh cranberries
• 1 large frozen banana
• 3/4 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1-inch piece, peeled fresh ginger
• 1 tablespoon honey
• 1 tablespoon chia seeds
• 1/2 cup ice cubes
• 1/3 cup granola
• 1/2 small sliced apple
• 2 tablespoons toasted coconut flakes
• 2 tablespoons for topping extra fresh cranberries

Instructions

1. 1Rinse the fresh cranberries and add them to a high-speed blender.
2. 2Peel and roughly chop the fresh ginger so it blends smoothly without fibrous bits.
3. 3Add the frozen banana, Greek yogurt, almond milk, chopped ginger, honey, chia seeds, and ice cubes to the blender.
4. 4Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the mixture is thick, vibrant pink, and completely smooth. The texture should be spoonable, not pourable.
5. 5Taste and adjust brightness; the cranberries and ginger should taste lively and lightly sweet, not overly sugary.
6. 6Divide the thick smoothie between two shallow bowls, using the back of a spoon to create a flat surface for toppings.
7. 7Arrange sliced apple in a neat fan on one side of each bowl.
8. 8Scatter granola, toasted coconut flakes, and a few whole fresh cranberries across the top for crunch and color contrast.
9. 9Serve immediately with a spoon so the cold base stays thick and the toppings stay crisp.
10. 10For an extra-cold weekday version, freeze the empty bowls for 10 minutes before filling.