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Overhead shot of a cherry Greek yogurt smoothie bowl topped with granola, chia seeds, and an almond butter swirl on wood.

Frozen Cherry Greek Yogurt Smoothie Bowl with Chia

A thick, spoonable smoothie bowl built on plain Greek yogurt, frozen cherries, and almond butter for 32g of real protein per serving.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 423
Ingredients Method Notes

Ingredients
  

Smoothie base
  • 420 g plain nonfat Greek yogurt about 2 cups
  • 200 g frozen sweet cherries, pitted about 1 1/3 cups, a few reserved for topping
  • 120 g frozen banana, sliced 1 medium banana, frozen solid
  • 60 ml whole milk about 1/4 cup
  • 2 tbsp honey
  • 1 tsp vanilla extract
Toppings
  • 2 tbsp almond butter 1 tbsp per bowl
  • 2 tbsp chia seeds 1 tbsp per bowl
  • 60 g granola, nut-based about 1/2 cup

Method
 

  1. Add the frozen cherries and frozen banana to the blender first, this keeps the blades from stalling on ice.
  2. Add the Greek yogurt, milk, honey, and vanilla extract on top of the frozen fruit.
  3. Blend on low for 10 seconds to break up the fruit, then on high for 30 to 45 seconds, scraping down the sides once, until thick and smooth. The mixture should hold a spoon standing upright, if it's soupy, add a few more frozen cherries and blend again.
  4. Divide the mixture between two bowls, 16 oz / 480 ml each, using a spatula to scrape the blender clean.
  5. Swirl 1 tablespoon of almond butter into each bowl.
  6. Sprinkle 1 tablespoon of chia seeds and 1/4 cup granola over each bowl.
  7. Top with the reserved whole cherries and serve right away, before the toppings sink.

Notes

  • Freeze banana and cherries solid, at least 4 hours, before blending.
  • Blend fruit first, then yogurt, so blades don't stall on ice.
  • Add almond butter, chia, and granola right before serving, not before.
  • Reserve a few whole cherries for topping texture instead of blending all of them.