Lingonberry Yogurt Smoothie Bowl
Why this recipe works
- Fast breakfast: Everything blends in minutes, making it practical for a quick chilled breakfast or snack.
- Bright but balanced: Sharp lingonberries are softened by ripe banana, honey and creamy yoghurt without losing their distinctive tang.
- Creamy with crunch: The thick smoothie base contrasts with rolled oats and chopped hazelnuts for a more satisfying bowl.
Get the most out of this recipe
Texture tips
- For a thicker bowl: Use frozen lingonberries and well-chilled Greek yoghurt so the mixture stays dense and spoonable.
- Blend in short pauses: Stop to scrape down the sides if needed rather than adding extra liquid, which can make the bowl too loose.
Ingredient notes
- Lingonberries: Lingonberries are naturally tart, so the banana and honey are important for rounding out the flavour.
- Greek yoghurt: Full-fat Greek yoghurt gives the smoothest, thickest texture and helps the bowl feel more substantial.
Make-ahead tips
- Keep toppings separate: If preparing ahead, refrigerate the blended base separately and add the oats and hazelnuts just before serving.
- Best served fresh: The bowl is at its coldest and creamiest straight after blending, though the base can be chilled briefly if needed.
Equipment you'll need
Ingredients
Instructions
- Put the lingonberries, banana, Greek yogurt, honey and vanilla extract in a blender. Blend until very thick and smooth, stopping once to scrape down the sides if needed.
- Divide the mixture between two bowls and smooth the tops with the back of a spoon. If it seems too thick to blend, let it sit for 1 minute, then blend again.
- Top with the rolled oats and hazelnuts. Serve immediately while cold and creamy.
Recipe notes
Tips
- For a thicker, more spoonable bowl, use frozen lingonberries and chill the Greek yogurt before blending.
- Toast the hazelnuts in a dry frying pan for 3 to 4 minutes until fragrant, then cool before chopping for cleaner pieces.
Substitutions
- Replace Honey with maple syrup for a slightly different sweetness.
- Replace Hazelnuts with almonds for a similar crunch and a milder flavour.
Storage
- Refrigerate up to 1 days
- Best assembled and eaten straight away. You can refrigerate the blended base in a sealed container for up to 1 day; stir well, then add the rolled oats and hazelnuts just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Gluten Hazelnuts Milk
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