Breakfast recipe
Thick blueberry and almond smoothie bowls with cold fruit, creamy yogurt, granola crunch, and chia.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Ingredients
scales, knife and board, grater, 1l blender jug,working fill at most750ml or lower manufacturer limit, small narrow beaker and stick blender for a small portion, 500ml bowl per serving
Method
For more than 2 servings, first divide all displayed ingredient totals into separate batches of no more than 2. Use each batch’s share of the displayed amounts in its own equipment. Use chilled dairy ingredients and fruit. Wash blueberries and reserve 30g for topping. Peel banana and roughly chop all almonds for topping.
Blend yoghurt, milk, banana, remaining 90g blueberries for 30–45 seconds until evenly blended, switching the blender off before scraping down the sides as needed. Use a 1l blender jug with a working fill no more than 750ml, obeying its manufacturer’s minimum and maximum fill limits. For smaller quantities use a suitable narrow beaker and stick blender with its blade head submerged.
Divide evenly between bowls for the servings in this batch. Fresh-fruit smoothies can be softly spoonable or pourable; they are not a frozen dessert.
Top with all granola, chia seeds and chopped almonds and the reserved blueberries. Serve immediately.
