Apricot Almond Smoothie Bowl
Why this recipe works
- Quick breakfast: A short soak softens the dried apricots so the bowl comes together quickly in the blender.
- Thick and creamy: Greek yoghurt, ripe banana and almond paste create a spoonable texture without needing frozen fruit.
- Crunchy finish: Slivered almonds and reserved apricot pieces keep the topping from feeling one-dimensional.
Get the most out of this recipe
Timing notes
- Most of the time is soaking: The hands-on work is brief; the apricots simply need time to plump before blending.
- Best served soon after blending: The bowl is thickest and freshest straight away, though a short chill gives it a colder finish.
Ingredient notes
- Soften firm almond paste: Break firm almond paste into smaller pieces before blending so it disperses smoothly.
- Use a ripe banana: A ripe banana adds natural sweetness and helps round out the tang of the yoghurt.
- Sweeten to taste: Blend first, then add honey only if the apricots and banana need extra sweetness.
Texture tips
- For a thicker bowl: Use well-chilled Greek yoghurt and avoid over-soft bananas, which can loosen the blend.
- For a smoother blend: Scrape down the blender as needed so the apricots and almond paste fully incorporate.
Make-ahead tips
- Make ahead briefly: Cover and refrigerate for up to 1 day, then stir well before serving.
- Keep toppings crisp: Add the slivered almonds just before eating so they keep their crunch.
Equipment you'll need
Ingredients
Instructions
- Put the dried apricots in a mixing bowl and pour over the just-boiled water. Leave to soak until plump, about 10 minutes. If you like extra texture, reserve a few apricots to snip over the top later.
- Tip the soaked apricots and soaking water into a blender, then add the banana, almond paste, Greek yoghurt and vanilla extract. Blend until completely smooth and thick, scraping down the sides as needed. Taste and blend in the honey if you want it sweeter.
- Spoon into a bowl and smooth the top. Finish with the slivered almonds (and the reserved apricot pieces, if using). Serve straight away, or chill for 5 minutes for a colder finish.
Recipe notes
Tips
- If the almond paste is firm, break it into small pieces before blending so it disappears smoothly.
- For a thicker bowl, chill the Greek yoghurt and use a banana that is well ripe but not overly soft.
Substitutions
- Replace Honey with 1 tsp Agave syrup for a milder sweetness.
- Replace Slivered almonds with 1 tbsp Chia seeds for a different crunch and extra thickness.
Storage
- Refrigerate up to 1 days
- Best served immediately. If making ahead, cover and refrigerate for up to 1 day; stir well before eating and add the slivered almonds just before serving to keep them crisp.
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Recipe overview
- Servings: 1 servings
- Total time: 20min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Almonds Milk Tree nuts
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