Prep time: 5 minutes | Cook time: None | Servings: 1 | Difficulty: Easy
This smoothie bowl has the texture of soft-serve and the flavor of a chocolate peanut butter banana split — which is to say, it's the kind of breakfast that makes you want to wake up. Two cups of frozen banana coins blended with Greek yogurt, peanut butter, and almond milk creates a base so thick you eat it with a spoon. Maple syrup rounds out the sweetness, and the whole thing comes together in under five minutes.
The toppings are where it really comes together. Purely Elizabeth Dark Chocolate Blueberry Protein Granola adds 10 grams of plant-based protein per serving from whole nuts and seeds, plus a deep chocolate and blueberry flavor that doubles down on what's already in the bowl. Fresh blueberries, sliced banana, chocolate chunks, and a drizzle of peanut butter finish it off. It's indulgent in the best way — and ready before your coffee finishes brewing.
About Purely Elizabeth Dark Chocolate Blueberry Protein Granola
The newest addition to the Purely Elizabeth Protein Granola line brings together two of the best flavor combinations in one bag: dark chocolate and blueberry. Like the rest of the line, it delivers 10 grams of protein per serving from whole nuts and seeds — no protein powder, no isolates, no shortcuts.
It's certified gluten-free, vegan, non-GMO, seed oil free, and glyphosate free, and baked with organic coconut oil for a perfect crunch that holds up even when layered over a frozen smoothie bowl.
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Ingredients
Smoothie base:
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2 cups frozen banana coins
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⅓ cup Greek yogurt
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1 tbsp peanut butter
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¼ cup almond milk
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2 tbsp maple syrup
Toppings:
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Purely Elizabeth Dark Chocolate Blueberry Protein Granola
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1 banana, sliced
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¼ cup fresh blueberries
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1 tbsp chocolate chunks
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1 tbsp peanut butter
Directions
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Add the frozen banana coins, Greek yogurt, peanut butter, almond milk, and maple syrup to a high-speed blender. Blend until completely smooth and thick — the consistency should be closer to soft-serve than a drinkable smoothie. Add almond milk one tablespoon at a time only if needed to help the blender move.
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Pour into a serving bowl and arrange the toppings: a generous handful of Dark Chocolate Blueberry Protein Granola, sliced banana, fresh blueberries, chocolate chunks, and a drizzle of peanut butter. Serve immediately.
Make It with Purely Elizabeth
Dark chocolate and blueberry is a combination that was made for this bowl. The Dark Chocolate Blueberry Protein Granola echoes both the banana-chocolate base and the fresh blueberry topping, adding crunch, depth, and 10 grams of plant-based protein from whole nuts and seeds in every serving. It's the topping that ties the whole bowl together — and the reason this feels like more than just a smoothie with stuff on top.
→ Shop Dark Chocolate Blueberry Protein Granola
Tips & Variations
Freeze your bananas ahead. Peel, slice into coins, and freeze on a baking sheet until solid, then transfer to a zip bag. Frozen banana coins keep in the freezer for up to 3 months and are the key to a thick, spoonable smoothie bowl base.
Less milk = thicker bowl. The ¼ cup of almond milk is the minimum needed to get things blending. Use less for an ultra-thick, almost ice cream-like texture, or add a splash more if your blender struggles. A high-speed blender works best here.
Make it dairy-free. Swap the Greek yogurt for a thick coconut yogurt to make the base fully dairy-free. The bowl will be slightly less tangy but just as creamy.
Swap the nut butter. Almond butter or cashew butter work in place of peanut butter for a different flavor profile. Sunflower seed butter is a great nut-free alternative.
Add more protein. Stir a scoop of chocolate or vanilla protein powder into the blender base for an extra protein boost, or add a tablespoon of hemp seeds to the toppings.
Serve it fast. Smoothie bowls melt quickly, especially in warm weather. Have your toppings ready to go before you blend so you can serve immediately.
Frequently Asked Questions
What makes a smoothie bowl thick enough to eat with a spoon? The key is frozen fruit and minimal liquid. In this recipe, 2 cups of frozen banana coins create the thick, creamy base — the same principle as banana ice cream. The Greek yogurt adds body, and keeping the almond milk to ¼ cup (or less) prevents it from becoming too thin. A high-speed blender also helps get everything smooth without needing to add extra liquid.
Is this smoothie bowl gluten-free? Yes — all ingredients in the base and toppings are naturally gluten-free. Purely Elizabeth Dark Chocolate Blueberry Protein Granola is certified gluten-free. Check your specific peanut butter and chocolate chunk labels if you're preparing this for someone with a serious gluten sensitivity.
Can I make this smoothie bowl dairy-free? Yes — swap the Greek yogurt for a thick coconut or almond-based yogurt. The base will still be creamy and thick. Replace the honey with maple syrup if using, and make sure your chocolate chunks are dairy-free.
How much protein is in this smoothie bowl? The Dark Chocolate Blueberry Protein Granola delivers 10 grams of plant-based protein per serving from whole nuts and seeds. Greek yogurt adds approximately 8–12 grams depending on the brand and portion used. Peanut butter contributes an additional 3–4 grams. Together, this bowl provides a meaningful amount of protein for a blended breakfast — well above a standard smoothie.
Can I prep this smoothie bowl the night before? Smoothie bowls are best made fresh — they melt and lose their texture if stored. However, you can prep all your toppings the night before and keep the frozen banana coins ready in the freezer so blending takes under two minutes in the morning.
What if I don't have a high-speed blender? A standard blender will work but may require more liquid to get things moving, which can make the bowl thinner. Try blending in smaller batches and using a tamper or stopping to scrape down the sides frequently. If the texture is too thin, add more frozen banana or a handful of ice to firm it back up.
Topics: Smoothie Bowl · Protein Breakfast · High-Protein Granola · Chocolate Recipes · Blueberry Recipes · Gluten-Free Breakfast · Dairy-Free Option
