High-protein berry smoothie bowl
Thick, spoonable berry bowl loaded with Greek yoghurt, whey protein and crunchy toppings for a filling, protein-rich breakfast.
This high-protein berry smoothie bowl gives you a huge protein hit without the blandness of plain shakes. It’s spoonable, satisfying and built to keep you full until lunch.
Use frozen fruit for that ice-cream texture and a generous scoop of whey plus Greek yoghurt for serious protein. Top with crunchy granola and nuts for texture and you’ve got a breakfast that doubles as a treat.
Ingredients
- 250 g Frozen mixed berries
- 200 g Frozen banana — about 2 medium bananas, peeled, sliced and frozen
- 300 g Greek yoghurt — preferably 0% or high-protein
- 60 g Vanilla whey protein powder
- 300 ml Soya milk — unsweetened
- 20 g Chia seeds — reserve half for topping
- 30 g Peanut butter — for swirl/topping
- 60 g Granola
- 30 g Flaked almonds
- 100 g Fresh berries — strawberries, blueberries or raspberries
- 15 ml Honey — optional, to taste
Equipment
- high-speed blender
- kitchen scales
Instructions
Load the blender with Frozen mixed berries, Frozen banana, Greek yoghurt, Vanilla whey protein powder and half the Soya milk (150 ml). Add half the Chia seeds (10 g) and the Honey if you want extra sweetness.
Blend on high for 45–90 seconds, stopping once smooth and thick. If the blades struggle, pulse and scrape down the sides with a spatula; add up to the remaining Soya milk in 30 ml increments only if the mixture is too stiff to move.
Divide the mixture between two bowls using a spatula. It should hold its shape; if it looks runny, pop the bowls in the freezer for 5 minutes to firm slightly.
Finish with the toppings: sprinkle Granola and Flaked almonds, scatter Fresh berries, dollop Peanut butter and finish with the reserved Chia seeds.
Serve immediately and eat with a spoon. If you have leftovers, cover and refrigerate for up to 24 hours (texture will change).
Tips
- Freeze ripe bananas in slices ahead of time for the best texture — they make the bowl creamy without ice crystals.
- If your blender struggles, pulse and scrape down the sides rather than adding lots more liquid; a tamper or high-speed blender makes this easier.
- Make the base the night before to save morning time, but add crunchy toppings just before eating so they don’t go soggy.
- To reduce calories, swap Granola for extra Flaked almonds and reduce Peanut butter to 10 g per serving.
- If you prefer plant protein, use a blended plant protein (see substitutions) and increase Greek yoghurt slightly to keep the creaminess.
Substitutions
Vanilla whey protein powder → pea or mixed plant protein powder, same weight
Noticeably differentGreek yoghurt → silken tofu, same weight
Noticeably differentSoya milk → dairy milk, same volume
Stays closePeanut butter → almond butter, same weight
Stays close
Nutrition
Per serving · estimated
- 840
- Calories
- 58 g
- Protein
- 83 g
- Carbs
- 31 g
- Fat
- 14 g
- Fibre
- 36 g
- Sugar
- 180 mg
- Sodium
FAQ
Can I make this vegan?
Swap the whey protein for a plant protein powder and replace Greek yoghurt with silken tofu or a high-protein dairy-free yoghurt; texture and flavour will change.
How do I make the bowl thicker if it’s too runny?
Add more frozen banana or a handful of ice and blend briefly, or chill the bowl in the freezer for 5–10 minutes to firm up.
Can I prepare the base ahead of time?
Yes — store the blended base in a sealed container in the fridge up to 24 hours. Stir and add a splash of soya milk if it’s overly thick before serving.
Is whey protein necessary?
No — whey gives a high and easily absorbed protein boost, but you can use plant protein or increase Greek yoghurt to raise protein content.
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