Raspberry-Mint Smoothie Bowl with Almond Granola Recipe
- Culinary Collaborations
- May 21
- 2 min read
Updated: Jun 9
Raspberry-Mint Smoothie Bowl with Almond Granola
This June raspberry smoothie bowl with granola is cool, bright, and easy to make when berries are in season. Raspberries and mint give the base a fresh flavor, while granola, almonds, coconut, chia seeds, and extra berries add enough texture to make it feel like breakfast you can sit down with.
Yield: 2 servings | Time: 10 minutes
Ingredients
For the Smoothie Bowl
2 cups (250 g) frozen raspberries
1 frozen banana, sliced
¾ cup (180 ml) unsweetened almond milk or other plain plant milk, plus more as needed
¼ cup (60 g) plain dairy-free yogurt
1 tbsp. (15 ml) maple syrup, optional
1 tbsp. (3 g) fresh mint leaves
1 tsp. fresh lime juice
Pinch of sea salt
For Serving
½ cup (60 g) fresh raspberries
⅓ cup (35 g) almond granola
2 tbsp. (12 g) sliced almonds
2 tbsp. (10 g) unsweetened coconut flakes or chips
1 tsp. chia seeds
Fresh mint leaves
Dried cherries or cranberries, optional
Directions
Add the frozen raspberries, frozen banana, plant milk, dairy-free yogurt, maple syrup, if using, mint, lime juice, and sea salt to a blender.
Blend until thick and smooth, stopping to scrape down the sides as needed. Add another splash of plant milk only if needed to help the mixture blend.
Spoon the smoothie into 2 bowls.
Serve with fresh raspberries, almond granola, sliced almonds, coconut flakes or chips, chia seeds, mint leaves, and dried cherries or cranberries, if using.
Make it Yours
For June, keep the berry-mint base and adjust the fruit as summer produce changes.
Use strawberries, blueberries, blackberries, cherries, or a mix of berries in place of some of the raspberries.
Basil can replace the mint for a slightly different fresh herb flavor.
For more staying power, add a spoonful of almond butter or a few tablespoons of rolled oats before blending.
If you want a brighter finish, add a little lemon or lime zest to the bowl before serving.
