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Easy High Protein Peanut Butter Smoothie Bowl

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A thick, creamy peanut butter smoothie bowl that tastes like dessert but is packed with protein and fiber. Ready in just five minutes, it’s the perfect quick breakfast for busy mornings.

Ingredients

Scale
  • 2 medium frozen bananas (about 200g)
  • 2 tablespoons peanut butter (32g)
  • 1 scoop vanilla or unflavored protein powder (about 30g)
  • 1/3 cup unsweetened almond milk (80ml)
  • 1 tablespoon chia seeds (optional)
  • Toppings of your choice (e.g., sliced banana, extra peanut butter, granola, cinnamon)

Instructions

  1. Prep your toppings first: slice half a banana into thin rounds, measure out about 2 tablespoons of granola, and warm extra peanut butter for drizzling in the microwave for 10 seconds.
  2. Add 1/3 cup (80ml) of almond milk to the blender. If using chia seeds, add them now.
  3. Add 1 scoop (about 30g) of protein powder.
  4. Add 2 tablespoons (32g) of peanut butter. If it’s cold, microwave for 10 seconds first.
  5. Add the frozen bananas. Break them up if they are stuck together.
  6. Blend on low for 10 seconds, then increase to high. Blend for 30 seconds, stop, scrape down the sides with a spatula, and blend for another 20-30 seconds until thick and creamy. Add more milk if too thick, or a few ice cubes if too thin.
  7. Spoon the mixture into a bowl using the spatula.
  8. Add your toppings: arrange sliced banana, sprinkle granola, drizzle warmed peanut butter, and finish with a dusting of cinnamon. Eat immediately.

Notes

Freeze ripe bananas (with brown spots) for best sweetness. Start with less liquid and add more as needed. Do not over-blend to keep the bowl thick. Use room temperature peanut butter for easier blending. Layer toppings strategically: heavier items first, then lighter ones, and drizzle peanut butter on top.

Nutrition

Keywords: peanut butter smoothie bowl, high protein breakfast, quick breakfast, healthy smoothie bowl, vegan breakfast, gluten-free breakfast

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