Trends are weird things. Suddenly, someone decides that everyone should start pouring their smoothies into bowls, and we’re all on board – eagerly spooning brightly colored concoctions into our mouths. I wish I could say I am not a trend-follower, that I am a smoothie-maverick who uses two straws to drink a smoothie off a plate. But I am not. I am fully on board with these super thick smoothies poured into a bowl, covered in crunchy toppings, and devoured with a nice big spoon. And, I think you will be too once you realize how incredibly easy they are.
I do love the idea of weekend breakfasts being something a little special. If I’m not out for brunch with friends, I usually like to make my own brunch: pancakes, eggs, and most recently, smoothie bowls. If you Google, Instagram, or Pinterest (is that a verb now too?) “smoothie bowls,” you’ll find no lack of beautifully arranged bowls with all sorts of exotic ingredients. Chia seeds, acai berries, flax seeds, and passion fruit are all common toppings – just check out some of these gorgeous creations! If you’re like me, though, you’re probably looking for something a little more simple. Something with just a few ingredients – all of which you can pronounce, thank you very much.
This particular recipe is a lot like any smoothie I would make to drink, but I keep the amount of liquid to a minimum so that it’s nice and spoonable. You’ll need a decent blender, or at least a little patience to get things all blended up – don’t be afraid to stop and stir a couple times if your blender is having a hard time.
This smoothie only requires four simple ingredients: a frozen banana, Greek yogurt, milk, and frozen raspberries. If you’re new to the world of frozen bananas, just make sure you peel and slice them before you freeze them. I typically slice bananas that have gone ripe too quickly into individual plastic bags and keep them in the freezer so I have them on hand for recipes like this! Nicely spotted bananas work best because they are naturally sweeter. Any milk or yogurt you like will be fine here – I used plain nonfat Greek yogurt, and unsweetened vanilla almond milk since that’s what I keep on hand. Vanilla, honey, or another fruit flavored yogurt would also be great. Greek yogurt is preferred – the thickness will help to create the spoonable consistency we’re going for.
So now we need to talk about the toppings – you could slice fresh fruit or nuts on top, but I decided I wanted a nice sprinkling of granola on top. I wasn’t willing to wait 45 minutes to create a full batch of granola, so I decided to try out a single-serving microwave version. It turned out to be exactly what I wanted – a little crunchy, very lightly sweetened, and it made just enough to top my breakfast bowl! Rolled oats, a little maple syrup and 1 minute in the microwave are all you need for your own personal serving of toasty oats. I also stirred in some sliced almonds, but if you have dried fruit, nuts, or seeds, those would all make great additions. Just promise me no ingredients you can’t spell or pronounce. 😉
Raspberry Smoothie Bowls with 1-Minute Granola
Total Time: 10 minutes
Granola adapted from Amy’s Healthy Baking
3 tablespoons rolled oats
1/2 teaspoon water
1/2 teaspoon pure maple syrup
1 tablespoon sliced almonds
1 frozen banana (peel, slice and freeze the night before)
1/3 cup non-fat plain Greek yogurt
1/3 cup unsweetend vanilla almond milk*
1/3 cup frozen raspberries
In a small microwave safe bowl, stir together oats, water, and maple syrup. Microwave on high for 30 seconds, stir, then continue microwaving for another 30 seconds. Oats should be lightly crispy, but not burnt. Add sliced almonds and set aside to cool.
In a blender, combine all ingredients and puree until smooth. Stop and stir as needed to get all the ingredients blended, and if necessary add a little more milk – try a splash at a time (remember, the idea is to have a smoothie thick enought to eat with a spoon).
Pour smoothie into a large bowl, and top with granola. Add other toppings if desired. Sliced fruit, nuts, or seeds are all great options.
*Any milk is fine – use what you have on hand.