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Blueberry almond bowl with smoky banana crunch

A little bit of crunch, a little bit of sweetness, and a whole lot of yum—this bowl’s got it all!
purple smoothie bowl(Photography: Brie Goldman | DotDash Meredith; food and styling: Holly Dreesman)
2
10M

Get ready to experience the ultimate flavour combo with this blueberry smoothie bowl with almonds and smoky banana crunch!

It’s the perfect balance of sweet, smoky, and crunchy—packed with antioxidant-rich blueberries, creamy almonds and a surprising twist from crispy dried bananas. This bowl is the kind of snack that feels like a treat but is secretly nourishing your body with all those healthy vibes.

Ingredients

Method

Step 1

In a blender, combine frozen blueberries, banana, almond milk, yoghurt and almond butter. Cover and blend until smooth, stopping to scrape down sides as needed. (Mixture should be spoonable.)

Step 2

Pour into two bowls. Sprinkle with dried banana slices, almonds and wheatgerm. Top with fresh blueberries. Drizzle with maple syrup.

purple smoothie bowl
(Credit: (Photography: Brie Goldman | DotDash Meredith; food and styling: Holly Dreesman))

Cook’s tip!

  • Line a baking pan or oven tray with baking paper. Wash and dry fruits (or vegies), then chop or slice into uniform pieces.
  • Spread pieces in a single layer on prepared pan or tray. Freeze until firm, at least one hour.
  • Once frozen, pack in freezer-safe containers or reusable silicone pouches. Label with type of produce, amount and date. Frozen fruit keeps for up to three months.

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