Breakfast recipe
Thick apricot almond smoothie bowls with yogurt, banana, granola, and a fresh topping.
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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. Peel banana, wash and stone fresh apricots and reserve 30g apricot pieces for topping. Use ingredients chilled from the fridge. Roughly chop all almonds and reserve for topping.
Blend yoghurt, all banana, remaining 90g apricots 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. If the mixture will not circulate, add up to all the listed cold water a little at a time. 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 fruit. Serve immediately.
