Blackberry Yogurt Smoothie Bowl
Why this recipe works
- Ready in minutes: Everything comes together in a blender, making it a fast breakfast with very little active prep.
- Thick, creamy base: Greek yoghurt, banana and finely blitzed oats create a spoonable texture without needing extra thickeners.
- Naturally balanced sweetness: Ripe banana and maple syrup soften the sharpness of the blackberries while keeping the bowl fresh rather than overly sweet.
Get the most out of this recipe
Texture tips
- For a thicker bowl: Use chilled or briefly frozen blackberries and add extra milk only gradually, stopping as soon as the blender runs smoothly.
- For a smoother finish: Blitz the oats first until coarse and floury before adding the fruit and yoghurt; this helps avoid a grainy texture.
- Keep the topping crisp: Add the granola just before serving so it stays crunchy against the creamy base.
Ingredient notes
- Fresh or frozen blackberries: Fresh blackberries give a brighter, juicier finish, while briefly frozen berries make the bowl colder and thicker.
- Use a ripe banana: A ripe banana blends more smoothly and provides enough natural sweetness to balance the tart berries.
- Adjust the sweetness: Taste after blending and add a little more maple syrup only if the berries are particularly sharp.
Make-ahead tips
- Store toppings separately: If preparing ahead, keep the blended base in the fridge and add the blackberries and granola just before serving.
- Chill briefly if needed: The base can be refrigerated for up to 1 day, then stirred well before topping and serving.
- Best served fresh: The texture is thickest and brightest straight after blending, before the oats continue to absorb liquid.
Equipment you'll need
Ingredients
Instructions
- Add the rolled oats to the blender and blitz to a coarse flour, about 10 to 15 seconds. This helps thicken the bowl without making it heavy.
- Add most of the blackberries to the blender, reserving a small handful for topping. Peel and break in the banana, then add the Greek yogurt, low-fat milk, vanilla extract and maple syrup.
- Blend until thick and smooth, scraping down the sides as needed. If it struggles to move, add a splash more low-fat milk and blend again until spoonable.
- Divide between 2 bowls and top with the reserved blackberries. Finish with a generous sprinkle of granola and serve immediately.
Recipe notes
Tips
- For an extra-cold, thicker bowl, freeze the blackberries for 30 minutes before blending.
- Blend the oats first so the bowl stays smooth; adding whole oats at the end can make it taste grainy.
Substitutions
- Replace Maple syrup with Honey for a floral sweetness.
- Replace Low-fat milk with Oat drink for a slightly sweeter, oaty flavour.
Storage
- Refrigerate up to 1 days
- Best served straight away. If storing, refrigerate the blended base for up to 1 day and keep the granola separate; stir well before serving and add toppings at the last minute.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Gluten Milk
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