Green Smoothie Bowl with Granola
A thick and frosty green smoothie bowl made with spinach and banana, topped with crunchy granola, coconut flakes, and seeds. A refreshing, easy breakfast that feels like a treat.
I love making this when I want something refreshing yet filling. It's quick to whip up in a blender and endlessly customisable. The base is creamy and thick, so it holds all those lovely toppings without them sinking. Feel free to play around with the toppings—granola, coconut, and seeds are just the beginning.
This recipe is perfect for busy mornings or lazy weekends. It's a great way to sneak in some greens without even tasting them. Plus, it's naturally vegetarian and can easily be made vegan by choosing maple syrup and a plant-based yogurt if you like. Let's dive in!
Ingredients
- 2 cups fresh spinach, packed
- 2 ripe bananas, sliced and frozen
- 1/2 cup plain Greek yogurt (or coconut yogurt for vegan)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup (optional, to taste)
- 1/2 teaspoon vanilla extract
- 1/4 cup granola
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon chia seeds
- 1 tablespoon pumpkin seeds
- Fresh berries, for garnish (optional)
Instructions
- Add the spinach and almond milk to a blender. Blend on high until the spinach is completely broken down and no flecks remain.
- Add the frozen banana slices, Greek yogurt, maple syrup (if using), and vanilla extract. Blend again until smooth and creamy. The mixture should be thick like soft-serve ice cream. If it's too thick to blend, add a little more almond milk, one tablespoon at a time, but keep it as thick as possible.
- Spoon the smoothie into two bowls, spreading it out evenly.
- Top with granola, shredded coconut, chia seeds, and pumpkin seeds. Add fresh berries if desired.
- Serve immediately with a spoon.
Cook’s tips
- For the thickest smoothie bowl, use frozen bananas and minimal liquid.
- Freeze the bowl for 5 minutes before serving to keep it extra frosty.
- Blend the spinach with the liquid first to ensure a smooth texture.
Substitutions
- Swap spinach for kale or Swiss chard (remove tough stems).
- Use any milk you like: oat, soy, or cow's milk.
- Replace maple syrup with honey or agave (if not vegan).
- Try different toppings: sliced almonds, hemp hearts, or cacao nibs.
Storage & reheating
This smoothie bowl is best enjoyed fresh, but you can freeze the base in an airtight container for up to 1 month. Thaw slightly and re-blend before serving.
Frequently asked questions
Can I make this green smoothie bowl ahead of time?
Yes, you can portion the smoothie base into containers and freeze. When ready to eat, let it thaw for a few minutes, then stir or re-blend until creamy.
How can I make this recipe vegan?
Use coconut yogurt or another plant-based yogurt instead of Greek yogurt, and ensure your granola and other toppings are vegan-friendly. Maple syrup is vegan, so that's fine.
Why is my smoothie bowl too thin?
Too much liquid or not enough frozen fruit can make it thin. Use frozen bananas and add liquid sparingly. If it's already thin, you can add more frozen fruit or a few ice cubes and blend again.
Can I use frozen spinach?
Yes, frozen spinach works. Use about 1 cup of frozen spinach, thawed and squeezed dry, or add it frozen directly to the blender—you may need a splash more liquid.
