Smoothies are one of my very favorite quick and easy breakfasts to make during the workweek (or heck, even on the weekends!). With their portable nature and ability to pack a nutritional punch, what’s not to love?
My smoothie-making tends to pick up quite a bit during the summer months. It gets super hot and sticky by where I live and I can’t handle the thought of eating anything warm first thing in the morning.
This blackberry almond protein smoothie has become the perfect way to bring a little variety to my morning routine. Blackberries are a go-to of mine during the summer months and when blended together with some milk, Greek yogurt and almond butter? You’ll wind up with a slightly tangy yet creamy concoction that is full of protein and almost frozen yogurt like in taste!
While grams of protein will vary slightly with different brands of yogurt and nut butters, this smoothie gives you plenty to kick off the day on the right foot. A half a cup of plain Greek yogurt will give you about 10 grams of protein, while the two tablespoons of almond butter will add on about 6 additional grams. And if you add in the optional hulled hemp seeds, you’ll give yourself an extra 3 grams or so.
I like to top mine off with a sprinkle of sliced almonds for a bit of texture. This also reinforces the subtle hint of almond flavor from the nut butter nicely.
- ¾ cup frozen blackberries
- ¾ cup almond milk
- ½ cup plain Greek yogurt
- 2 tablespoons creamy almond butter
- 1 tablespoon honey or maple syrup or to taste
- 1 tablespoon hulled hemp seeds optional
- Add all of the ingredients to a blender. Process until completely smooth.