This raspberry smoothie bowl is cool, creamy, and perfectly balanced between tart berries and rich Greek yogurt. Using frozen Washington red raspberries gives it that thick, spoonable texture that feels indulgent while still being nourishing. Finished with crunchy granola, chia seeds, coconut flakes, and a drizzle of honey, it’s the kind of breakfast (or snack) that feels both energizing and comforting—simple to make, beautiful to serve, and endlessly customizable.
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Raspberry Smoothie Bowl
Bright, tangy raspberries blended with creamy yogurt and topped with crunch and honey make this smoothie bowl fresh, filling, and deeply satisfying.
Equipment
- Blender
- Spoon
- Serving bowl
Ingredients
- 1 cup Greek yogurt of choice
- 1 cup frozen Washington red raspberries
- 1/2 cup granola of choice
- 1/4 cup chia seeds
- 1/4 cup coconut flakes
- 1 tablespoon honey
Instructions
- Add 1/2 cup Greek yogurt and 1/2 cup frozen raspberries to a blender and blend until smooth and thick.
- Spoon the remaining yogurt evenly across the bottom of a serving bowl.
- Pour the blended raspberry mixture over the yogurt layer.
- Sprinkle granola, chia seeds, and coconut flakes over the top.
- Drizzle with honey and serve right away.