Go Back Email Link
raspberry smoothie bowl recipe - Raspberry Smoothie Bowl served in a white bowl overhead view
Chloe

Raspberry Smoothie Bowl

raspberry smoothie bowl recipe made easy at home. A vibrant, creamy breakfast bowl that blends tart raspberries with rich peanut butter for a protein-packed m
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

Smoothie Base
  • 2 cups frozen raspberries preferably organic
  • 1 large ripe banana previously sliced and frozen
  • 1/4 cup creamy peanut butter unsweetened
  • 1/2 cup plain Greek yogurt or plant-based alternative
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1 tbsp chia seeds optional for thickness
Toppings
  • 1/4 cup fresh raspberries for garnish
  • 2 tbsp granola gluten-free if needed
  • 1 tbsp peanut butter drizzled
  • 1 tbsp sliced almonds optional
  • 1 tsp hemp seeds optional for extra protein

Method
 

  1. Measure all smoothie base ingredients. Ensure your banana is frozen for optimal creaminess.
  2. In a high-speed blender, combine frozen raspberries, frozen banana, peanut butter, Greek yogurt, almond milk, and chia seeds. Blend on high until completely smooth and creamy, about 45-60 seconds. If too thick, add an extra tablespoon of milk at a time until desired consistency is reached.
  3. Divide the smoothie mixture evenly between two bowls. Use the back of a spoon to smooth the surface.
  4. Arrange fresh raspberries, granola, and sliced almonds over the smoothie base. Drizzle with the remaining peanut butter and sprinkle with hemp seeds if using.
  5. Enjoy your Raspberry Smoothie Bowl right away with a spoon while it's cold and thick.