Pear Cinnamon Smoothie Bowl

Thick smoothie bowls turn the ease of a blended breakfast into something more substantial, served cold and eaten with a spoon rather than sipped. Here, ripe pear and banana give natural sweetness, Greek yoghurt adds creaminess, and rolled oats help create a dense, spoonable texture without cooking. Cinnamon brings warmth to the fresh fruit flavour, while diced pear and chopped almonds add welcome crunch on top. It is best served straight after blending, when the bowl is cold, smooth and at its freshest.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Modern breakfast bowl
Time commitment Under 15 minutes
Cooking style No-cook preparation • Minimal cleanup

Why this recipe works

  • Ready quickly: Everything is blended cold, making this a fast breakfast with no cooking required.
  • Thick and creamy: Greek yoghurt, banana and oats create a dense, spoonable base without needing extra liquid.
  • Naturally balanced sweetness: Ripe fruit provides most of the sweetness, while honey rounds out the pear and cinnamon.
  • Easy to adapt: The sweetener and nuts can be changed without altering the basic method or texture.

Get the most out of this recipe

Texture tips

  • For a thicker bowl: Use thick Greek yoghurt and a ripe banana, and avoid adding extra liquid unless the blender truly needs help.
  • For a smoother finish: Pause to scrape down the blender so the oats and fruit blend evenly into the yoghurt.
  • Keep the topping crisp: Add the diced pear and chopped almonds just before serving so the nuts keep their crunch.

Ingredient notes

  • Choose the pear carefully: A ripe but firm pear gives sweetness and fresh flavour without making the topping mushy.
  • Use thick yoghurt: A thicker Greek yoghurt gives the bowl more body and helps it hold its shape after blending.
  • Adjust the sweetness: Taste after blending and add a little more honey only if the fruit is not sweet enough.

Ingredient swaps

  • Swap the honey: Maple syrup works well if you prefer a slightly deeper, caramel-like sweetness.
  • Change the nuts: Walnuts can replace almonds for a softer crunch and a more buttery flavour.
  • Make it dairy-free: Use a thick plant-based yoghurt and adjust the sweetness to taste.

Make-ahead tips

  • Best served fresh: The texture is at its coldest and creamiest immediately after blending.
  • Short make-ahead option: The blended base can be covered and refrigerated for up to 1 day, then stirred well before serving.
  • Keep toppings separate: Store the diced pear and nuts separately if preparing ahead, then add them just before eating.

Equipment you'll need

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Ingredients
Instructions
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  1. Core the pear. Dice about one quarter of the pear for topping, then roughly chop the rest.
  2. Add the chopped pear, banana, Greek yogurt, rolled oats, ground cinnamon and honey to a blender. Blend until very thick and smooth, stopping to scrape down if needed.
  3. Pour into a bowl and smooth the top. Roughly chop the almonds, then scatter over the reserved diced pear and almonds.
  4. Serve straight away while cold and creamy. If it thickens too much as it sits, blend briefly again to loosen it.

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Recipe notes

Tips

  • For the thickest, spoonable texture, use very ripe banana and thick Greek yogurt, and keep blending to a minimum once smooth.
  • If your blender struggles, pause and stir, then blend again rather than adding extra liquid, which can make the bowl too runny.

Substitutions

  • Replace Honey with Maple syrup for a slightly caramel-like sweetness.
  • Replace Almonds with Walnuts for a softer, more buttery crunch.

Storage

  • Refrigerate up to 1 days
  • Best eaten immediately. If you need to prep ahead, keep the blended base covered in the fridge for up to 1 day; stir well and eat cold, noting it will thicken as it stands.

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Recipe overview

  • Servings: 1 bowls
  • Total time: 10min (10min active)
  • Difficulty: Easy
  • Cuisine: Fusion
  • Allergens:
    Almonds Gluten Milk
Beginner friendly Kid friendly
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Equipment you'll need

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Greek yogurt

1 cup ≈ 245 g
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Ground cinnamon

1 cup ≈ 124.8 g
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Honey

1 cup ≈ 340 g
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Rolled oats

1 cup ≈ 80 g
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