There’s a very specific time of day, somewhere around 3:00 p.m., where I stop being a functioning person and start wandering into the kitchen looking for something cold, fast, and preferably involving minimal effort. And for as long as I can remember, this raspberry yogurt smoothie has been my answer.

Not every day. I’m not that consistent. But often enough that it’s become one of those recipes I don’t even think about anymore. I just make it.

It’s simple, tart, creamy, and cold enough to feel refreshing without turning into one of those giant smoothie shop situations that somehow contains six bananas and costs $14. This one is just real food I actually keep in my kitchen anyway.

I should mention too, this pretty spinach-heavy smoothie (I happen to like it that way). But if you want the raspberry flavor to stand out or you aren’t huge fan of spinach, just reduce the spinach a bit.

Which feels important to mention because not everyone wants to accidentally drink lawn clippings at 3:00 in the afternoon, haha.

Why You’ll Love This Smoothie Too

This smoothie is quick, filling, and made with basic ingredients. It’s creamy from the yogurt, naturally bright from the raspberries, and easy to adjust depending on what you like. I usually leave mine unsweetened because the raspberries are tart in a good way, but you can absolutely add honey or maple syrup if you prefer a sweeter smoothie. It’s very forgiving like that.

And if you’re also someone who hits an afternoon wall and suddenly needs a snack immediately or things start getting dramatic, this helps with that too.

Ingredient Notes

• I usually use plain non-fat Greek yogurt (the Stoneyfiled one is my go-to). Full-fat or 2% yogurt will give you the creamiest texture, but use whatever you normally buy and love.
• Frozen raspberries work best for this smoothie because it keeps it cold and thick without needing to add ice.
• The spinach blends right in and barely affects the flavor. Promise.
• The chia seeds add a little texture and help make the smoothie more filling.
• The honey or maple syrup are toally optional. Some raspberries are sweeter than others, so adjust to your taste.

Step-By-Step Instructions

1. Add the milk, yogurt, frozen raspberries, spinach, chia seeds, and optional honey to a tall container or blending cup.
2. Use an immersion blender to blend until completely smooth. That’s what I use because it’s fast and there’s significantly less cleanup involved. A regular blender works perfectly too, but personally, I do not enjoy washing an entire blender pitcher for one smoothie, haha.
3. Pour into a glass and drink immediately.

Recipe Tips & Notes

• If your smoothie feels too thick, add a splash more milk or even 1/4 water to thin it out. Different types of yogurt can have different consistencies.
• If you prefer a sweeter smoothie, increase the honey, maple syrup, or even add half a banana.
• Blend the spinach with the milk first if your blender struggles with leafy bits.
• I always use and recommend frozen rasbperries for the best results. Fresh raspberries work too, but the smoothie won’t be as cold or as thick. Plus I personally think frozen raspberries are more tangy and flavorful (for whatever reason).
• If the chia seeds sit too long, the smoothie will thicken up quite a bit. Which is normal, just very chia-seed behavior. If you don’t love them, feel free to decrease the amount or leave them out completley.

Storage Recommendations

This smoothie is best fresh, but you can store it in the refrigerator for a few hours if needed. Just give it a good shake or stir before drinking since the chia seeds naturally thicken as they sit. It will also change color and mabye look grayish…because of the spinach (totally normal).

Freezing is technically possible, but at that point you’ve basically made yourself a raspberry yogurt brick. So I’d just make it fresh instead.