This raspberry yogurt smoothie makes the perfect breakfast or lunch and is loaded with wholesome ingredients!
Spring sure has a feeling, doesn’t it? Or maybe it’s more like an attitude! It says “hey, I’m here! Get up, get outside, and take me all in!” Well, spring and its attitude are in full effect here in Arizona. And I love it. The days are warm, the grass and flowers are in full bloom, and all of the pecan trees are full of leaves (and a million singing birds) again.
It. Is. Beautiful.
Spring also means the start of smoothie season! I guess it’s the warmer weather that makes our taste buds go into summer mode. Salads, grilled food, fresh produce, and…yogurt smoothies like this raspberry yogurt smoothie. Mmm!
This here is my go-to raspberry yogurt smoothie recipe, and me being me, I always choose raspberries. I am notorious for always eating/ordering/making the same things, I guess you could say I’m a creature of habit (just ask my family, they shake their heads at my inability to branch out ever). But, you could really add any fruit you want to this smoothie and it would taste absolutely delicious.
And if you’re not a huge fan of Greek yogurt, try making this with regular plain yogurt instead (just remember to lessen the milk). It works great too!
Raspberry Yogurt Smoothie
PrintIngredients
- 3/4 cup plain greek yogurt
- 1/2 cup almond milk
- 1/2 cup frozen raspberries
- 1/4 cup spinach leaves
- 1 TBS chia seeds
- 1/2 cup rolled oats
- 1-2 tbs honey or 100% maple syrup
Instructions
- Add all ingredients to a large immersion blender cup or standard blender.
- Blend 1-2 minutes or until smooth and creamy.
- Pour smoothie into cups and enjoy!
If you need a heartier breakfast, try this pecan caramel French toast bake or this green chili egg puff, they’re delicious!
This looks really good! Do the oats break down? About how long does it take for them to break down when blending?