Mixed Berry Smoothie Bowl

Smoothie bowls transform a classic drink into spoonable breakfast art, a style often linked to Brazil's açaí tradition. Frozen mixed berries and banana blend with Greek yogurt into a thick base, topped with fresh fruit, granola, and coconut.

Serves 2 · 10 min prep

Estimate for one serving

• 395 cal
• 16g protein
• 62g carbs
• 12g fat
• 10g fiber

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Ingredients

• 2 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1 large frozen banana, sliced
• 3/4 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh lemon juice
• 1/2 cup fresh strawberries, sliced
• 1/4 cup fresh blueberries
• 1/4 cup fresh raspberries
• 1/3 cup granola
• 2 teaspoons chia seeds
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons sliced almonds

Instructions

1. 1Add the frozen mixed berries, frozen banana slices, Greek yogurt, almond milk, honey, and lemon juice to a high-speed blender.
2. 2Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the mixture is ultra-thick, smooth, and spoonable like soft-serve—add only 1 extra tablespoon of almond milk if the blades stall.
3. 3Taste and adjust sweetness with another drizzle of honey if needed; the lemon should keep the flavor bright rather than cloying.
4. 4Divide the thick smoothie base evenly between 2 chilled bowls, using the back of a spoon to create a smooth, slightly mounded surface.
5. 5Arrange the fresh strawberry slices, blueberries, and raspberries in neat rows or clusters across the top so the colors pop against the purple base.
6. 6Sprinkle granola down the center of each bowl for crunch, then dust with chia seeds and shredded coconut.
7. 7Finish with sliced almonds scattered over the toppings and an optional tiny drizzle of honey for shine.
8. 8Serve immediately with a spoon; the bowl should stay thick and cold—if it softens too fast, pop it in the freezer for 5 minutes before eating.