Smoothie bowls are basically a smoothie with better toppings, and that's exactly the point. Blueberries bring anthocyanins that specifically feed beneficial bacteria, almond butter adds prebiotic fiber and healthy fats, and a thicker blend means you get to pile on granola and seeds for texture instead of just drinking it straight. If almond butter is your thing, our peanut butter and banana rice cakes make a great quick snack too, and a spoonful of berry and chia jam is a nice topping swap.
Ingredients
- 1 frozen banana
- 1 cup frozen blueberries
- 2 tbsp almond butter
- 1/3 cup plain yogurt or kefir
- 1/4 cup milk of choice (as needed for blending)
- Toppings: Fresh blueberries, granola, chia seeds, sliced almonds, coconut flakes
Instructions
- Add banana, blueberries, almond butter, and yogurt to a blender with a small splash of milk.
- Blend until thick and smooth, adding milk sparingly, just enough to blend, to keep it spoonable rather than drinkable.
- Pour into a bowl.
- Arrange toppings in rows or sections over the top. Serve immediately with a spoon.
Nutrition Facts (per serving, without toppings)
| Calories | 340 |
| Total fat | 14g |
| Total carbohydrates | 46g |
| Dietary fiber | 8g |
| Protein | 10g |
| Sodium | 60mg |
Why This Is Good for Your Gut
Blueberries' anthocyanins are preferentially fermented by beneficial bacteria and shown to increase Bifidobacterium with regular consumption. Almond butter is a validated prebiotic food in clinical research. Yogurt or kefir adds live probiotic cultures.
Use less liquid than you think you need. A thick base is what makes the toppings actually sit on top instead of sinking. For more morning ideas, check out our 5 fast gut-friendly breakfast ideas or try fermented oat porridge for something warmer.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
