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Mixed Berry Smoothie with Almond Butter

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 large or 2 small 1x
  • Category: Smoothies, Breakfast
  • Method: Blender
  • Cuisine: Vegan, Gluten-Free

This smoothie is loaded with nutrition and amazingly thick and creamy. It almost fills a 1 L mason jar so it’s perfect as a filling, plant-based breakfast. Make it your own by going with an alternative nut or seed butter, switching up the greens or using any combination of frozen berries up to 1 1/2 cups. Cherries or blackberries would be delicious too!


Ingredients

  • 1 3/4 cups unsweetened almond milk or other plant-based milk of choice
  • 1/2 cup frozen raspberries (70 g)
  • 1/2 cup frozen blueberries (70 g)
  • 1/2 cup frozen strawberries  (70 g)
  • a handful of spinach or kale (40 g, approx. 1 cup)
  • 1/2 a frozen banana (60 g)
  • 12 tbsp almond butter (15 g, increase to 2 tbsp if desired)
  • 1 scoop vegan vanilla protein powder (30 g, optional)

Instructions

  1. Add all of the ingredients to a blender and start blending on low. Slowly increase the speed to high then mix until smooth and creamy. Pour into a large glass and enjoy.

Notes

  • This makes quite a large smoothie suited for one for a meal or substantial snack or it can serve two for a smaller, kid-friendly snack, treat or side to breakfast.
  • This smoothie isn’t super sweet without the vegan vanilla protein powder. It’s still good without it but if you prefer a slightly sweeter smoothie, I’d recommending adding a few dates to the recipe.
  • This can also be enjoyed as a smoothie bowl. To make one, reduce the liquid used to 1 cup then blend on low until you have a thick, ice cream-like consistency.

Nutrition

  • Serving Size: 1
  • Calories: 412
  • Fat: 14 g
  • Carbohydrates: 49 g
  • Fiber: 16 g
  • Protein: 27 g

Keywords: easy, healthy