Protein-Packed Banana Chia Smoothie Bowl With Berries and Granola

Why You’ll Love This Recipe

• Thick, spoonable texture: Frozen fruit + chia makes a true smoothie bowl, not a drink.
• Protein-packed: Greek yogurt (or soy yogurt) plus hemp seeds helps keep you full.
• Easy way to eat greens: Spinach blends in smoothly and the berries keep the flavor bright.
• Endlessly customizable: Swap fruits, change crunch, or adjust sweetness to your taste.

Grocery List

• Produce: 1 large banana, baby spinach, topping fruit (such as strawberries, blueberries, kiwi, or extra banana)
• Dairy: plain Greek yogurt (or choose soy yogurt and soy milk for a dairy-free version), milk
• Pantry: chia seeds, hemp seeds, granola, honey or maple syrup (optional), vanilla extract (optional)

Full Ingredients

Smoothie Bowl Base (for 2 bowls)

• Banana: 1 large (about 135 g peeled), sliced and frozen
• Frozen mixed berries: 1 1/2 cups (210 g)
• Baby spinach: 1 packed cup (30 g)
• Plain Greek yogurt: 3/4 cup (170 g), preferably 2% or whole for a thicker bowl (or plain soy yogurt)
• Chia seeds: 1 1/2 tablespoons (15 g)
• Unsweetened milk: 1/3 cup (80 ml) dairy or soy milk, plus 1–2 tablespoons (15–30 ml) as needed
• Honey or maple syrup (optional): 1 teaspoon (7 g)
• Vanilla extract (optional): 1/2 teaspoon (2.5 ml)
• Fine salt (optional but recommended): 1 small pinch

Toppings (choose all or mix and match)

• Sliced fruit: 1/2 cup total (about 75–90 g), such as sliced strawberries, banana, blueberries, or kiwi
• Hemp seeds: 2 tablespoons (20 g)
• Granola: 1/3 cup (35–45 g), depending on chunk size

Step-by-Step Instructions

Step 1: Freeze the banana for a thick, creamy base

Slice 1 large banana into 1/2-inch (1.25 cm) coins and freeze until solid, at least 4 hours (overnight is ideal). If you already have frozen banana slices, you’re ready to blend.

Step 2: Build the blender in the right order

Add the milk (1/3 cup / 80 ml) to the blender first, then add the yogurt (3/4 cup / 170 g), spinach (1 packed cup / 30 g), chia seeds (1 1/2 tablespoons / 15 g), and optional honey/maple syrup, vanilla, and a pinch of salt.

Adding the liquid first helps the blender catch and prevents the thick mixture from stalling.

Step 3: Add frozen fruit for thickness and chill

Add the frozen banana slices and frozen mixed berries (1 1/2 cups / 210 g) on top. Keeping the frozen ingredients last helps weigh everything down into the blades.

Step 4: Blend until ultra-thick and smooth

Blend on low for 15–20 seconds to break up the frozen fruit, then increase to high and blend until smooth and thick, about 60–90 seconds total.

If your blender struggles, stop and scrape down the sides. If you have a tamper, use it to push the mixture into the blades without adding extra liquid.

Step 5: Adjust thickness (without over-thinning)

Check the texture: for a smoothie bowl, it should be thick enough to mound and hold toppings. If needed, add more milk 1 tablespoon (15 ml) at a time and blend briefly after each addition.

Avoid adding too much liquid at once; it’s easy to go from “spoonable” to “sippable.”

Step 6: Rest to let the chia thicken

Let the blended mixture sit for 5 minutes in the blender jar (or in a bowl). The chia seeds will absorb moisture and make the smoothie bowl noticeably thicker.

Step 7: Portion, top, and serve right away

Divide into 2 bowls and smooth the top with the back of a spoon. Add your toppings: sliced fruit (about 1/2 cup total), hemp seeds (2 tablespoons), and granola (1/3 cup).

Serve immediately for the thickest texture and crunchiest granola.

Pro Tips

• Use mostly frozen fruit: Frozen banana and frozen berries are the key to a thick bowl without needing ice (which can water down flavor).
• Start with less liquid: You can always add 1 tablespoon at a time, but you can’t easily thicken an over-thinned bowl without adding more frozen fruit.
• Let it sit 5 minutes: Chia thickens quickly; the short rest makes a big difference in spoonability.
• Want it extra cold and firm? After pouring into bowls, freeze for 10 minutes before topping.
• Balance sweetness with salt: A tiny pinch of salt makes the berries taste brighter and the bowl taste less “flat.”

Variations

• Higher-protein version: Add 1 tablespoon (16 g) peanut butter or almond butter, or blend in 1/2 cup (120 ml) pasteurized liquid egg whites (if you’re comfortable with them) for extra protein and thickness.
• Chocolate-banana berry bowl: Add 1 tablespoon (5 g) unsweetened cocoa powder and an extra 1–2 teaspoons (5–10 ml) milk to keep blending smooth.
• Tropical green smoothie bowl: Swap frozen berries for 1 1/2 cups (225 g) frozen mango and add 1 tablespoon (15 ml) lime juice; top with toasted coconut instead of granola.

Storage & Make-Ahead

This smoothie bowl is best eaten immediately after blending and topping (granola stays crunchy and the texture stays thick). If you want to prep ahead, portion the blended base into an airtight container and refrigerate for up to 24 hours. It will thicken as it sits; stir well and add 1–2 tablespoons (15–30 ml) milk to loosen if needed. Store toppings separately at room temperature (granola) or in the refrigerator (fruit) and add right before serving.

Nutrition (per serving)

Approximate, for 2 servings (including 1/2 the toppings listed per bowl): Calories: 430; Protein: 26 g; Carbohydrates: 58 g; Fat: 12 g; Fiber: 13 g; Sugars: 24 g; Sodium: 120 mg.