Creamy banana and psyllium smoothie bowl with chia, flax, granola and blueberries for a filling, fiber-rich breakfast.
# What You'll Need:
→ Base
01 - 2 medium ripe bananas
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon psyllium husk
04 - 1/2 cup plain Greek yogurt
05 - 1/2 tablespoon chia seeds
06 - 1/2 tablespoon flaxseed meal
07 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
08 - 1/2 medium banana, sliced
09 - 2 tablespoons granola (use gluten-free if required)
10 - 1 tablespoon pumpkin seeds (pepitas)
11 - 1 tablespoon blueberries (fresh or frozen)
12 - 1 teaspoon shredded coconut
# Directions:
01 - Combine the ripe bananas, unsweetened almond milk, psyllium husk, plain Greek yogurt, chia seeds, flaxseed meal and honey or maple syrup (if using) in a blender; process until the mixture is homogenous and creamy.
02 - Assess texture and, if necessary, add additional almond milk in 1 tablespoon increments until the desired consistency is reached; note that the psyllium will thicken the mixture after a short rest.
03 - If a thicker, spoonable texture is preferred, let the blended base sit at room temperature for 1–2 minutes to allow the psyllium and chia to absorb liquid and firm up.
04 - Divide the smoothie base evenly between two serving bowls, using a spatula to transfer all of the mixture.
05 - Decorate each bowl with sliced banana, granola, pumpkin seeds, blueberries and shredded coconut, arranging them for an even distribution of texture and flavor.
06 - Present immediately with a spoon and consume right away to enjoy optimal texture and freshness.
