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Get The 21-Day Smoothie Plan From The Official SiteA thick, spoonable lunch bowl that reads as dessert while behaving like a balanced meal. Greek yogurt supplies the protein that plain fruit smoothies often lack, and the berry blend keeps the sugar load in check.
Ingredient Metrics (Serves 1)
| Ingredient | Quantity |
|---|---|
| Frozen mixed berries | 1 cup (140 g) |
| Plain Greek yogurt | ¾ cup (180 g) |
| Banana | ½ medium |
| Unsweetened almond milk | ¼ cup (60 ml) |
| Rolled oats | 2 Tbsp (15 g) |
| Chia seeds | 1 tsp (5 g) |
| Fresh blueberries (topping) | 2 Tbsp (20 g) |
| Slivered almonds (topping) | 1 Tbsp (7 g) |
Kitchen Preparation Science
- Combine the berries, yogurt, banana, and almond milk in a blender. Blend on medium-high for 45 seconds, using the tamper if needed, until thick and creamy.
- Stir in the rolled oats and chia seeds by hand, then transfer to a bowl. The oats and chia absorb liquid over the next few minutes and turn the blend spoonable.
- Top with the fresh blueberries and slivered almonds before serving.
Kitchen science: Stirring the oats and chia in after blending — instead of blending them — keeps the smoothie from turning gluey in the pitcher, and Greek yogurt’s higher protein content is what makes this bowl hold you until dinner.
Allergens: Contains dairy (yogurt) and tree nuts (almonds).
Swerve/Alternative Option: Use coconut yogurt for a dairy-free version and swap the almonds for 1 tsp (5 g) of hemp seeds.