Mixed Berry Smoothie
This mixed berry smoothie delivers a deep purple, thick, and naturally sweet drink that comes together in just 5 minutes. Frozen berries keep it cold and creamy without watering it down with ice, while Greek yogurt adds a protein boost that keeps you full. Enjoy it as a drink or pour it thick into a bowl and top with granola for a satisfying breakfast.
Equipment
- High-speed blender A powerful blender like the Vitamix 5200 is recommended for the smoothest results with frozen fruit
- Measuring cups and spoons
- Tall glasses or smoothie bowls Use wide shallow bowls if serving as a smoothie bowl
- Spatula For scraping down the sides of the blender if needed
- Reusable smoothie straws Optional
Ingredients
- 1 cup frozen mixed berries about 140g; strawberries, blueberries, raspberries, and blackberries
- 1 ripe banana frozen or fresh; frozen gives a thicker, creamier result
- 1/2 cup plain Greek yogurt about 120g; full-fat recommended for best creaminess
- 1 cup almond milk 240ml; or any milk of your choice — oat, dairy, or coconut all work
- 1 tbsp honey raw wildflower honey recommended; adjust to taste
- 1/2 tsp vanilla extract
Instructions
- Measure out 1 cup of frozen mixed berries (no need to thaw) and break the banana into a few chunks. Measure the Greek yogurt, almond milk, honey, and vanilla extract and set aside.
- Pour the almond milk into the blender first, then add the Greek yogurt, honey, and vanilla extract on top — starting with liquids protects the motor and helps blending.
- Add the banana pieces followed by the frozen mixed berries on top, placing frozen ingredients last to prevent them from sticking to the bottom before blending.
- Start on low for 10 seconds, then increase to high and blend for 30–60 seconds until completely smooth. Scrape down the sides if needed and blend again for 15–20 seconds.
- Taste the smoothie and add more honey if too tart, a splash of almond milk if too thick, or reduce milk to ½ cup for a spoonable smoothie bowl consistency.
- Pour into two tall glasses or wide bowls and serve right away; if making a smoothie bowl, top with granola, sliced banana, fresh berries, chia seeds, and a drizzle of honey.
Notes
- Use a very ripe, spotty banana for maximum natural sweetness — green bananas will make the smoothie taste starchy.
- Freeze peeled, sliced bananas in a zip-lock bag ahead of time; a frozen banana dramatically thickens the smoothie and improves texture.
- Always add liquid to the blender first to protect the motor and ensure smooth blending.
- For a smoothie bowl, reduce almond milk to ½ cup for a dense, spoonable consistency that holds toppings well.
- Do not over-blend — once smooth, stop immediately to keep the smoothie cold and thick.
- To make vegan, substitute coconut or almond yogurt for Greek yogurt and replace honey with maple syrup or agave nectar.
- Boost the nutrition by adding a handful of fresh spinach or kale (the flavor stays berry-forward), 1 tbsp chia seeds or ground flaxseed, or a scoop of vanilla protein powder.
- Swap almond milk for full-fat canned coconut milk for a richer, tropical-tasting smoothie.
- Refrigerate leftovers in a sealed jar for up to 24 hours — shake or stir well before drinking as it will separate.
- Meal prep tip: portion berries and banana into individual freezer bags; in the morning, dump one bag into the blender with the wet ingredients and blend.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 42gProtein: 9gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 115mgPotassium: 480mgFiber: 5gSugar: 28gVitamin A: 2IUVitamin C: 28mgCalcium: 20mgIron: 4mg
Tried this recipe?Let us know how it was!