Lemon Blueberry Smoothie Bowl (Printable version)
A zesty lemon and sweet blueberry blend topped with crunchy granola for a fresh start.
# What you'll need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 frozen ripe banana
03 - 1/2 cup Greek yogurt (plain or vanilla)
04 - 1/2 cup unsweetened almond milk
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
08 - 1/2 cup granola
09 - 1/4 cup fresh blueberries
10 - 1 tablespoon unsweetened coconut flakes
11 - 1 tablespoon chia seeds
12 - Extra lemon zest for garnish
# Directions:
01 - Combine frozen blueberries, banana, Greek yogurt, almond milk, lemon juice, lemon zest, and honey or maple syrup in a blender. Blend until completely smooth and creamy, adding a splash more almond milk if mixture is too thick.
02 - Pour the blended smoothie evenly into two serving bowls.
03 - Arrange granola, fresh blueberries, coconut flakes, chia seeds, and a sprinkle of lemon zest on top of each bowl.
04 - Enjoy the smoothie bowl right away while the toppings remain crunchy and the base is thick and cold.
# Expert Advice:
01 -
- The frozen banana trick makes it ice cream thick without any dairy alternatives needed
- Lemon cuts through the sweetness so it never tastes like dessert pretending to be breakfast
02 -
- Frozen bananas must be peeled before freezing or you will never get them off the peel
- Work quickly once blended because this melts faster than regular smoothies
03 -
- Freeze your yogurt in an ice cube tray if you want it extra thick
- Warm your honey for 10 seconds so it blends evenly instead of clumping