Breakfast recipe
Thick blueberry lemon smoothie bowls with yogurt, banana, granola, and a fresh topping.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
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.
Image: Shop Sorted generated asset
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 yoghurt and fruit. Peel banana, wash blueberries and reserve 30g for topping. Finely grate 2g lemon zest without white pith; save remaining lemon for another use.
Blend yoghurt, all banana, remaining 90g blueberries and all lemon zest 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 the reserved fruit, granola, and chia seeds, then serve straight away while cold.
