Raspberry Peach Smoothie Bowl Recipe

One look at my Instagram and I’m sure it’s pretty obvious I LOVE smoothie bowls! I love everything about them, from the colours to the texture and the delicious toppings. 

While I don’t eat smoothie bowls everyday, there are some flavour combinations that are too good to pass up, and this is one of them. This Raspberry Peach Smoothie Bowl is a delicious summer breakfast option. Fresh peaches can also be made into these healthy peaches and cream muffins, which make a great mid-morning snack!

Raspberry Peach Smoothie Bowl

Prep time: 5 mins

Cook time: 5 mins

Total time:  10 mins
Serves: 1
Dietary preferences: Vegetarian, Gluten-free

Ingredients:

• 1 frozen banana, chopped
• 70g frozen raspberries
• ½ medium peach, stone removed
• 125g low-fat plain yoghurt
• 100ml low-fat milk or milk of choice
• ½ tsp vanilla extract

Topping:

• 1 tbsp flaked almonds
• 1 tbsp coconut flakes
• ½ medium peach, thinly sliced
• 6-8 fresh raspberries
• 1 tsp chia seeds

Method:

1. To toast the almonds, heat a non-stick fry pan over medium heat. Add the almonds and cook for 3-5 minutes or until fragrant and lightly toasted, stirring constantly. Transfer to a bowl and set aside to cool. 

2. To toast the coconut, reheat the pan over a medium heat. Add the coconut and cook for 1 minute or until lightly browned, stirring constantly. Transfer to a bowl and set aside to cool.

3. Place the banana, frozen raspberries, peach, yoghurt, milk and vanilla in a high-powered blender and blend until smooth.

4. To serve, pour the smoothie mixture into a serving bowl and top with the almonds, peach slices, raspberries, coconut and chia seeds. Enjoy!