Blueberry Almond Butter Smoothie Bowls

Smoothie bowls borrow their spoonable thickness from Brazilian açaí café culture, where frozen fruit is blended dense enough to hold toppings. This blueberry almond butter take folds in creamy nut butter and yogurt for a no-cook breakfast bowl.

Serves 2 · 10 min prep

Estimate for one serving

• 445 cal
• 15g protein
• 58g carbs
• 20g fat
• 9g fiber

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Ingredients

• 2 cups frozen blueberries
• 1 large frozen banana, sliced
• 3/4 cup unsweetened almond milk
• 3 tbsp creamy almond butter
• 1/2 cup plain Greek yogurt
• 1 tbsp chia seeds
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds
• 1/3 cup granola
• 2 tbsp shredded coconut

Instructions

1. 1Add the frozen blueberries, frozen banana slices, almond milk, almond butter, Greek yogurt, chia seeds, honey, and vanilla extract to a high-powered blender.
2. 2Blend on high for 45–60 seconds, stopping once to scrape down the sides with a spatula, until the mixture is ultra-thick, creamy, and completely smooth with no icy chunks remaining. The texture should be spoonable like soft-serve, not pourable.
3. 3If the blender struggles, add 1 extra tablespoon of almond milk at a time, but keep it as thick as possible so the toppings sit on top instead of sinking.
4. 4Divide the smoothie base evenly between two shallow bowls, using the back of a spoon to create a smooth surface and a slight well in the center.
5. 5Arrange the fresh blueberries in a neat cluster on one side of each bowl. Sprinkle the sliced almonds and granola in separate sections for crunch and visual contrast.
6. 6Finish with a light dusting of shredded coconut over the top. Serve immediately with a spoon while still cold and thick.
7. 7For extra protein, you can stir an additional tablespoon of almond butter into the base before blending or drizzle more on top just before eating.