Breakfast recipe
Thick raspberry and peach 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. Rinse fruit, stone and dice peach, and peel banana. Reserve one quarter of the peach and 30g raspberries for topping.
Blend yoghurt, milk, banana, remaining three quarters of the peach and 90g raspberries 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 granola, chia seeds and the reserved raspberries and diced peach, then serve straight away while cold.
