Summer Berry Smoothie (Printer-Friendly)
Bright berry and banana smoothie with almond milk and yogurt—ready in minutes, easily made vegan or dairy-free.
# What You'll Need:
→ Fruit
01 - 1 cup mixed fresh or frozen summer berries (strawberries, raspberries, blueberries, or blackberries)
02 - 1 medium banana, peeled
→ Liquids
03 - 1 cup unsweetened almond milk (or milk of choice)
04 - 1 tablespoon pure honey or maple syrup (optional)
→ Add-Ins
05 - 1/2 cup plain Greek yogurt (or dairy-free alternative)
06 - 1 teaspoon chia seeds (optional)
07 - A few ice cubes (optional, recommended if using fresh berries)
# How to Make It:
01 - Add the mixed berries, banana, almond milk, Greek yogurt, honey or maple syrup, and chia seeds into the blender jar.
02 - Toss in a few ice cubes if you prefer a thicker, colder smoothie, especially when using fresh berries.
03 - Secure the lid and blend on high speed for 30 to 60 seconds until the mixture is completely smooth and creamy.
04 - Stop the blender, taste the smoothie, and add more honey or maple syrup if a sweeter flavor is desired, then blend briefly to incorporate.
05 - Pour the smoothie into glasses and enjoy right away for the best flavor and texture.
# Expert Advice:
01 -
- It takes exactly as long as standing at the blender, which means breakfast is ready before your coffee finishes brewing.
- The frozen berry trick makes it taste richer and thicker than any smoothie shop version without adding a drop of ice cream.
02 -
- Over-blending can actually warm the smoothie slightly because blender friction is real, so sixty seconds is your absolute ceiling.
- Frozen berries will save you money and texture headaches, since fresh ones need ice that dilutes the flavor as it melts.
03 -
- Freeze your overripe bananas peeled and chopped in a bag so you always have smoothie ready bananas that double as natural ice cubes.
- Layer berries on top or add a sprinkle of granola right before serving to turn this from a drink into something that feels like an actual breakfast.