Blueberry Smoothie Bowl

This Blueberry Smoothie Bowl is simple, steady, and dependable. It leans on frozen blueberries for natural sweetness and a deep purple color, plus a short list of everyday ingredients you probably already have. No magic tricks. Just a thick, creamy base you can eat with a spoon and a few crunchy toppings for contrast. If you like a breakfast that feels calm and unfussy but still looks inviting, this checks the box.

I often make it on weekdays when I want something cool and not too heavy. It comes together fast, then I sit down and take a minute before the day starts. Spoon, scoop, bite. Nothing complicated. If you’re new to smoothie bowls, think of it as a smoothie that’s intentionally thicker so you can pile on toppings and take your time. That’s the whole idea.

For the smoothie base

• 1 and 1/2 cups frozen blueberries
• 1 small ripe banana, sliced and frozen if possible
• 1/2 cup plain Greek yogurt, 2% or nonfat
• 1/2 cup unsweetened almond milk, or milk of choice
• 1 tablespoon chia seeds, for thickness and fiber
• 1 teaspoon honey or maple syrup, optional, to taste
• 1/2 teaspoon vanilla extract, optional
• Pinch of fine salt, just a tiny bit to wake up the flavors

Topping ideas

• 1/4 cup granola
• Fresh blueberries or sliced strawberries
• Banana slices
• Unsweetened coconut flakes
• Chopped nuts, like almonds or walnuts
• 1 teaspoon chia or hemp seeds
• Drizzle of nut butter

Notes: Use frozen fruit for a thick, spoonable texture. If your blender struggles, let the fruit sit on the counter for 5 minutes so it softens slightly, then blend. It saves the motor and your patience.

1. Add the liquid first. Pour the almond milk into the blender. This helps the blades catch and keeps things moving.
2. Add the yogurt, frozen blueberries, frozen banana, chia seeds, vanilla if using, and a pinch of salt. If you already know you prefer it sweeter, add a teaspoon of honey or maple syrup. If you’re unsure, skip it and taste at the end.
3. Blend on low speed to get things started, then move to medium. Use a tamper if your blender has one, nudging the fruit down as it blends. If it looks too thick to blend, add 1 to 2 tablespoons more milk. Not more at once. A little goes a long way.
4. Stop and taste. Want it colder and thicker? Toss in a few extra frozen berries or a handful of ice. Need a touch more sweetness? Add a bit of honey. Blend again briefly.
5. When it’s smooth and thick, pour into a shallow bowl. It should mound slightly rather than run flat.
6. Add toppings. I like a line of granola for crunch, a row of banana slices, a sprinkle of coconut, and a few fresh blueberries. A light drizzle of almond butter is great if you’re hungry or heading into a busy morning.
7. Sit down, take a breath, and enjoy it right away while it’s cold.

Little tip: if you’re making two bowls, blend everything at once, then divide and top. If you’re cooking for kids, let them scatter the toppings. It’s messy in a charming way and gets them excited to eat something wholesome.

• Prep time: 8 minutes
• Blend time: 2 minutes
• Total time: About 10 minutes
• Servings: 1 large bowl or 2 smaller bowls
• Equipment: Blender, bowl, spoon

Make ahead: You can portion the frozen blueberries, banana, and chia seeds into freezer bags. In the morning, dump a bag into the blender with yogurt and milk. It saves you from rummaging in the freezer when you’re half-awake.

Approximate nutrition for 1 large Blueberry Smoothie Bowl with toppings as listed, without nut butter:

• Calories: ~430
• Carbohydrates: ~60 g
• Protein: ~16 g
• Fat: ~12 g
• Fiber: ~11 g
• Sugars: ~34 g, mostly from fruit and yogurt
• Sodium: ~120 mg
• Vitamin C: ~35 percent Daily Value
• Calcium: ~20 percent Daily Value
• Iron: ~8 percent Daily Value

These numbers will shift if you add nut butter, swap yogurts, or change toppings. For extra protein, add a scoop of vanilla protein powder and reduce the granola a bit to keep calories balanced. For more fiber, add 2 tablespoons rolled oats or ground flaxseed.

How do I make my smoothie bowl thicker?

Start with frozen fruit and a small amount of liquid. Add the milk in tablespoons until the blender moves. Chia seeds help, as does Greek yogurt. You can also toss in a handful of ice or a few frozen cauliflower florets, which add body without changing the flavor much. If the bowl gets too thin, blend in more frozen berries to bring it back.

Can I make this Blueberry Smoothie Bowl dairy-free?

Yes. Use a dairy-free yogurt like coconut or almond yogurt and your favorite plant milk. Choose an unsweetened option to keep the sugar in check. If you want similar creaminess to Greek yogurt, try a thicker coconut yogurt or strain a regular plant-based yogurt through a fine mesh sieve for 15 to 20 minutes to remove extra liquid.

Can I prep it ahead and store it?

Smoothie bowls are best fresh. The texture softens in the fridge, and toppings lose crunch. If you need to prep, blend the base and refrigerate for up to 24 hours in a sealed jar. Give it a quick stir before serving and add fresh toppings. Another method is to make freezer packs with the fruit and seeds, then blend with yogurt and milk right before eating. That keeps the texture on point and your morning relaxed.

A small note from everyday life: on the busiest mornings, I pour the blended base into a bowl, walk away for a minute to get the mail or feed the cat, then come back to top it. That tiny pause makes the bowl feel like something I did for myself, not just fuel. Simple, but it changes the mood of the meal.

If you try this Blueberry Smoothie Bowl, adjust it to your taste. A little more vanilla, a sprinkle of cinnamon, or a squeeze of lemon for brightness. Make it yours. Then sit down and enjoy the quiet for a moment before the day ramps up.