This is one of those recipes that evolved over the course of a grocery store run. The basics of a breakfast smoothie, in my opinion, are oats or some other element to provide fiber and a little sweetness But I’m no expert. I decided to combine those things with fresh baby spinach to get my greens in. So, a green breakfast smoothie was on mind when I found some ripe mangoes on sale. I typically add pineapple to green smoothies for natural sweetness but was also inspired by these cute pineapple-shaped glasses I had found at HomeGoods a while back. I kind of have a thing for pineapples. Peep the little prep bowls below for more evidence. Even though I’m not big on bananas, they are always good for creaminess in smoothies. You can even freeze them (without the peels) to add frostiness in place of ice. The flavor wasn’t too strong for me but you can omit them and add more greek yogurt, if you prefer. All that clearly adds up to tropical green breakfast smoothies, right? 🙂
You can add a bit of honey or agave, if you like but I’ve found that the smoothies are naturally sweet enough on it’s own. These smoothies are super thick and would be great as smoothie bowls, maybe topped with some nuts and or coconut chips! The recipe makes two servings and they hold up pretty well in the fridge (no separation or anything like that) for about a day so you can save one for later if you don’t have anybody to share with. I’ve found that the flavor starts to change a bit by day three, though, so don’t recommend keeping them around longer than that. If green is not your thing, check out my PB&J smoothie bowl or post-workout smoothie (it tastes like a Wendy’s frosty, I promise!).
Do you ever add texture to your smoothies? Let me know below, if so. Thanks for reading!