Ingredients
Scale
- 1/2 ripe avocado, pitted and peeled
- 1 large frozen banana (broken into chunks)
- 1 cup fresh baby spinach, packed
- 1/2 cup unsweetened almond milk (or coconut milk for extra creaminess)
- 1 tablespoon chia seeds
- 1 teaspoon honey or pure maple syrup (optional)
- 1/2 cup gluten-free granola
- Fresh berries, hemp hearts, or shredded coconut for garnish
Instructions
- Gather all your ingredients and ensure your banana is completely frozen. Using frozen fruit is the secret to achieving that thick, spoonable texture. Peel the avocado and remove the pit. Measure out your plant-based milk and spinach. Having everything ready prevents the ingredients from melting while you search the pantry.
- Place the spinach and almond milk into a high-speed blender first. Blend these together until the liquid is bright green and no large leaf fragments remain. Add the frozen banana chunks, avocado, and chia seeds. Pulse the blender a few times to break up the frozen fruit, then blend on high. Use a tamper or stop to scrape down the sides as needed. Blend until the mixture is completely smooth and looks like thick gelato.
- Spoon the thick green base into a chilled bowl. Use the back of a spoon to smooth the surface or create decorative swirls. Generously top one side of the bowl with your favorite granola for a satisfying crunch. Add fresh berries, hemp hearts, or a drizzle of nut butter to finish. Serve immediately while the bowl is ice-cold for the best experience.
- Cook Time: 10 minutes