14 Thick Protein Smoothie Bowl Recipes You Eat with a Spoon

You know those mornings when you want breakfast that’s fast, filling, and feels like a treat? These thick protein smoothie bowl recipes are spoonable, satisfying, and built to keep you going. Each Thick Protein Smoothie Bowl here is packed with protein, layered textures, and bold flavors. You’ll find chocolate peanut butter, green superfood, tropical mango, and cozy oats-and-spice bowls.

This list gives you 14 thick protein smoothie bowl recipes you eat with a spoon. Every recipe has clear ingredients, step-by-step instructions, and serving tips. You’ll see options for dairy, vegan swaps, and quick-packed lunches. Pin favorites for easy mornings. Ready to scoop into a thick protein smoothie bowl that tastes like dessert but fuels your day?

1. Chocolate Peanut Butter Thick Protein Smoothie Bowl

This bowl feels like dessert but acts like a workout recovery snack. It’s rich, creamy, and dense from frozen banana and Greek yogurt. The peanut butter and chocolate combo gives it a fudgy flavor. It fits mornings, post-gym refuels, or an afternoon pick-me-up. You’ll notice a velvety texture and a nutty aroma with every spoonful.

Ingredients — protein-packed base

• 1 1/2 cups frozen banana slices
• 3/4 cup plain Greek yogurt (cold)
• 1/2 cup unsweetened almond milk (cold)
• 2 scoops chocolate protein powder (~60 g)
• 2 tbsp natural peanut butter
• 1 tbsp unsweetened cocoa powder
• 1 tbsp chia seeds
• 1 tsp pure vanilla extract
• 1 tsp maple syrup (optional)
• Toppings: 1/2 sliced banana, 2 tbsp crushed peanuts, 1 tbsp cacao nibs

Instructions

1. Chill the blender jar in the freezer for 5 minutes for extra thickness.
2. Add frozen banana, cold Greek yogurt, and cold almond milk to the blender.
3. Scoop in 2 scoops chocolate protein powder and add peanut butter.
4. Sprinkle in cocoa powder and chia seeds.
5. Pulse 5–10 times, then blend on low-high for 30–45 seconds until spoonable.
6. Check thickness: it should be thick enough to hold a swirl. If too thin, add 1–2 tbsp frozen banana or ice.
7. Taste and add maple syrup if you want it sweeter.
8. Spoon into a chilled bowl and add toppings.
9. Serve immediately for best texture. If too soft, freeze for 5 minutes to firm up.

How to Serve It

Serve in a shallow ceramic bowl for easy spooning. Garnish with banana slices, crushed peanuts, and cacao nibs. Pair with a black coffee or iced matcha for contrast. Store leftover bowl in the fridge up to 24 hours, but expect it to soften. Make-ahead tip: blend base and freeze in a jar; thaw 10 minutes and stir before serving. Great for winter mornings when you want a dessert-like breakfast.

2. Tropical Mango Coconut Protein Smoothie Bowl

This bowl tastes like a sunny vacation in a spoon. Sweet mango pairs with creamy coconut for a tropical profile. It’s thick thanks to frozen fruit and Greek yogurt. It’s perfect for summer breakfasts and post-yoga snacks. Expect fragrant mango and light coconut sweetness.

Ingredients — tropical, high-protein

• 1 1/2 cups frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 3/4 cup plain Greek yogurt (cold)
• 1/2 cup light coconut milk (cold)
• 1 scoop vanilla protein powder (~30 g)
• 1 tbsp shredded unsweetened coconut
• 1 tbsp chia seeds
• 1 tsp lime zest
• 1 tsp honey or agave (optional)
• Toppings: 1/4 kiwi sliced, 1 tbsp passionfruit seeds, 1 tbsp toasted coconut

Instructions

1. Place blender jar in the freezer for 3–5 minutes for chilled blending.
2. Add frozen mango and pineapple first.
3. Pour in cold Greek yogurt and cold coconut milk.
4. Add vanilla protein powder, shredded coconut, and chia seeds.
5. Blend on pulse for 10 seconds, then on medium-high for 30–40 seconds.
6. Check consistency: bowl should be thick and scoopable. Add 1–2 tbsp coconut milk if too thick.
7. Taste and add honey if needed.
8. Spoon into a bowl and arrange toppings.
9. Enjoy immediately; texture is best fresh.

How to Serve It

Serve in a brightly colored bowl to match tropical vibes. Garnish with toasted coconut and passionfruit seeds for texture. Pair with a green tea or coconut water. Store leftovers in the fridge up to 24 hours; stir before eating. Make-ahead: freeze mango and pineapple cubes in portion bags for quick blends. Great for picnic brunches and sunny weekends.

3. Green Superfood Thick Protein Smoothie Bowl

This bowl packs greens without tasting grassy. Spinach and avocado add silky texture and healthy fats. Pea protein keeps it plant-based and filling. It’s perfect for busy mornings or after long runs. Expect bright citrus notes and a smooth, creamy mouthfeel.

Ingredients — plant-based protein bowl

• 1 cup frozen spinach cubes
• 1/2 frozen banana
• 1/4 ripe avocado
• 3/4 cup unsweetened almond milk (cold)
• 1 scoop unflavored or vanilla pea protein (~30 g)
• 1 tbsp ground flaxseed
• 1 tsp spirulina powder (optional)
• 1 tbsp fresh lemon juice
• 1 tsp honey or maple syrup (optional)
• Toppings: 1/4 chopped apple, 1 tbsp hemp seeds, 1 tsp pumpkin seeds

Instructions

1. Place all ingredients into a blender in order of density.
2. Start with a few short pulses to break up solids.
3. Blend on medium-high for 30–45 seconds until thick.
4. Check texture: it should hold a spoonful without running.
5. Add 1–2 tbsp almond milk if the blender strains.
6. Taste for acidity and sweetness; add honey if desired.
7. Spoon into a chilled bowl and smooth the top.
8. Add toppings and serve immediately.

How to Serve It

Serve in a shallow bowl to highlight the green hue. Garnish with crisp apple slices and hemp seeds for crunch. Pair with an herbal tea or cold brew. Store leftovers sealed in the fridge up to 24 hours; stir before eating. Make-ahead: blend without toppings and freeze in individual jars for quick breakfasts. Works great as a pre-workout meal.

4. Berry Oat Thick Protein Smoothie Bowl

This bowl brings morning oats into a spoonable smoothie form. Frozen berries and rolled oats make it thick and hearty. Whey protein and Greek yogurt add creaminess. It's ideal for cold mornings and long commutes. Expect tart berry brightness balanced by oat nuttiness.

Ingredients — hearty breakfast bowl

• 1 cup frozen mixed berries
• 1/2 frozen banana
• 1/2 cup rolled oats (old-fashioned)
• 3/4 cup plain Greek yogurt (cold)
• 1/2 cup milk of choice (cold)
• 1 scoop vanilla whey protein (~30 g)
• 1 tbsp ground flaxseed
• 1 tsp lemon zest
• 1 tsp honey (optional)
• Toppings: 2 tbsp extra rolled oats, 1/4 cup fresh blueberries, 1 tbsp chia seeds

Instructions

1. Soak rolled oats in 1/4 cup milk for 5 minutes to soften.
2. Add soaked oats and remaining ingredients to blender.
3. Start blending with pulses to break frozen fruit.
4. Blend on medium-high for 30–45 seconds until thick.
5. Texture check: should be spoonable and slightly grainy from oats.
6. Add 1 tbsp milk if needed to help the blades.
7. Spoon into a bowl and top with fresh berries and oats.
8. Serve immediately; oats will absorb liquid if left too long.

How to Serve It

Serve in a deep breakfast bowl to hold hearty toppings. Garnish with extra oats, fresh berries, and a drizzle of honey. Pair with an espresso or herbal infusion. Leftovers keep in the fridge up to 12 hours; stir before eating. Make-ahead: blend and store in jars for grab-and-go breakfasts. Perfect for study sessions or long commutes.

5. Vanilla Almond Thick Protein Smoothie Bowl

This vanilla almond bowl is subtle, cozy, and very scoopable. It uses vanilla protein and almond butter for a mild, nutty flavor. Oats and Greek yogurt make it thick and satisfying. It’s a good choice for calm mornings or light brunches. You’ll notice a gentle almond aroma and silky texture.

Ingredients — creamy vanilla protein bowl

• 1 cup frozen banana slices
• 1/2 cup plain Greek yogurt (cold)
• 1/2 cup unsweetened almond milk (cold)
• 1 scoop vanilla protein powder (~30 g)
• 1 tbsp almond butter
• 2 tbsp rolled oats
• 1 tbsp ground chia or flaxseed
• 1/2 tsp pure vanilla extract
• 1 tsp almond extract (optional, use sparingly)
• Toppings: 2 tbsp sliced almonds, 1/4 thinly sliced pear, 1 tbsp puffed quinoa

Instructions

1. Place the blender jar in the freezer 5 minutes before blending.
2. Add frozen banana, cold Greek yogurt, and cold almond milk.
3. Add vanilla protein, almond butter, and oats.
4. Pour in vanilla extract and chia or flaxseed.
5. Blend on low-high for 30–50 seconds until thick and smooth.
6. Check thickness: it should be scoopable and hold toppings.
7. Add 1 tbsp extra almond milk if the blender struggles.
8. Spoon into a bowl and layer toppings.
9. Serve immediately for the best crunch.

How to Serve It

Serve in neutral bowls to highlight soft cream tones. Garnish with sliced almonds and pear for texture and freshness. Pair with green tea or a light latte. Store leftovers in the fridge up to 24 hours; almonds may soften. Make-ahead: portion base into jars and refrigerate for up to 24 hours; add toppings before eating. Great for calm weekend breakfasts.

6. Mocha Banana Thick Protein Smoothie Bowl

This bowl blends coffee and banana for a morning jolt. Cold brew and chocolate protein create mocha richness. Frozen banana gives a thick, soft-serve texture. It's perfect before busy workdays or long runs. Expect coffee aroma and chocolatey undertones.

Ingredients — caffeinated protein bowl

• 1 1/4 cups frozen banana slices
• 1/2 cup plain Greek yogurt (cold)
• 1/4 cup cold brew coffee
• 1 scoop chocolate or mocha protein (~30 g)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp almond butter
• 1 tsp vanilla extract
• 1 tsp maple syrup (optional)
• Toppings: 1 tbsp cocoa nibs, 1 tbsp granola, 2 tbsp banana chips

Instructions

1. Place blender jar in the freezer for 3–5 minutes.
2. Add frozen banana, cold Greek yogurt, and cold brew coffee.
3. Add protein powder, cocoa, and almond butter.
4. Blend on pulse then medium-high for 30–45 seconds.
5. Check thickness; it should be dense and scoopable.
6. Add 1 tbsp cold brew or almond milk if too stiff.
7. Taste and add maple syrup if desired.
8. Spoon into a bowl and top with granola and banana chips.
9. Serve immediately for crisp toppings.

How to Serve It

Serve in dark bowls for contrast with the mocha color. Garnish with cocoa nibs and banana chips for crunch. Pair with an extra shot of espresso if needed. Leftovers keep 12–24 hours in the fridge; top crunches soften. Make-ahead: freeze banana in ice cube trays for quicker blending. Great as a breakfast for caffeine lovers.

7. Strawberry Cashew Thick Protein Smoothie Bowl

This bowl feels light but keeps you full. Strawberries and cashew butter make it subtly sweet and nutty. Cashew milk keeps the texture creamy without dairy. It’s ideal for spring mornings and after workouts. Expect bright strawberry notes and a smooth, velvety mouthfeel.

Ingredients — creamy nut-based bowl

• 1 cup frozen strawberries
• 1/2 frozen banana
• 3/4 cup unsweetened cashew milk (cold)
• 1/2 cup plain Greek yogurt or plant-based yogurt (cold)
• 1 scoop vanilla protein powder (~30 g)
• 1 tbsp cashew butter
• 1 tbsp ground flaxseed
• 1 tsp lemon juice
• 1 tsp honey or maple syrup (optional)
• Toppings: 2 tbsp chopped roasted cashews, 1/4 sliced fresh strawberries, 1 tsp chia seeds

Instructions

1. Freeze strawberries and banana for at least 4 hours beforehand.
2. Add frozen fruit, cold yogurt, and cold cashew milk to the blender.
3. Add protein powder, cashew butter, and flaxseed.
4. Pulse to combine, then blend on medium-high for 30–45 seconds.
5. Texture check: should be creamy and thick, not runny.
6. Add 1 tbsp milk if the blades struggle.
7. Taste and sweeten with honey if needed.
8. Spoon into a bowl and top with cashews and berries.
9. Serve immediately for fresh flavors.

How to Serve It

Serve in a light wood or ceramic bowl to complement pink hues. Garnish with roasted cashews and fresh strawberries. Pair with herbal tea or a simple fruit salad. Store leftovers up to 24 hours in the fridge; cashews may soften. Make-ahead: blend base and freeze in portions; thaw 10 minutes before eating.

8. Cinnamon Roll Thick Protein Smoothie Bowl

This bowl tastes like a cinnamon roll you can spoon. Oats, Greek yogurt, and cinnamon give it baking-spice comfort. Vanilla protein adds sweetness without extra sugar. It’s ideal for cozy breakfasts and weekend brunching. You’ll enjoy warm spice notes and a soft, cakey texture.

Ingredients — cozy breakfast bowl

• 3/4 cup frozen banana chunks
• 1/2 cup plain Greek yogurt (cold)
• 1/2 cup milk of choice (cold)
• 1/4 cup rolled oats (old-fashioned)
• 1 scoop vanilla protein powder (~30 g)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp almond butter
• 1 tsp pure vanilla extract
• Toppings: 1 tbsp toasted pecans, 1/2 tsp cinnamon, 1 tsp maple syrup

Instructions

1. Soak oats in 2 tbsp milk for 5 minutes to soften.
2. Add soaked oats, frozen banana, cold yogurt, and remaining milk to the blender.
3. Add protein, cinnamon, nutmeg, and almond butter.
4. Blend on medium-high for 30–45 seconds until thick and smooth.
5. Texture test: should hold a swirl from the spoon.
6. Add 1 tbsp milk if the blender struggles.
7. Spoon into a bowl and dust with extra cinnamon.
8. Top with toasted pecans and a small drizzle of maple syrup.
9. Serve warm-feeling cold; toppings add crunch.

How to Serve It

Serve in a deep bowl to cradle the cinnamon swirl. Garnish with pecans and a cinnamon dusting. Pair with a chai latte or black coffee. Store leftovers in the fridge up to 24 hours; nuts soften over time. Make-ahead: pre-mix dry ingredients and add wet items at blending time. Great for fall breakfasts.

9. Tropical Hemp Thick Protein Smoothie Bowl

This Thick Protein Smoothie Bowl uses hemp protein for a nutty, plant-based boost. Mango and pineapple deliver a bright tropical flavor. Avocado and hemp seeds create a creamy, thick body. It’s perfect for warm days or recovery meals. You’ll taste juicy fruit, with a faint nuttiness from hemp.

Ingredients — hemp protein tropical bowl

• 1 cup frozen mango chunks
• 1/2 cup frozen pineapple
• 1/4 ripe avocado
• 3/4 cup coconut water (cold)
• 1 scoop hemp protein powder (~30 g)
• 1 tbsp hemp seeds
• 1 tsp lime juice
• 1 tsp grated lime zest
• 1 tsp agave or honey (optional)
• Toppings: 1/2 sliced banana, 1 tbsp extra hemp seeds, 1 tsp shredded coconut

Instructions

1. Freeze fruit for at least 4 hours for best thickness.
2. Add frozen mango, pineapple, and avocado to the blender first.
3. Pour in cold coconut water and add hemp protein.
4. Add hemp seeds, lime juice, and zest.
5. Pulse then blend on medium-high for 30–45 seconds.
6. Texture check: thick and spoonable, not drinkable.
7. Add 1 tbsp coconut water if the blender struggles.
8. Spoon into a bowl and top with banana and extra hemp seeds.
9. Serve immediately to enjoy fresh tropical flavors.

How to Serve It

Serve in a light wooden bowl for a tropical presentation. Garnish with lime wedges and shredded coconut. Pair with cold brew or coconut water. Store in the fridge up to 12–24 hours; texture may thin slightly. Make-ahead: portion fruit and hemp powder in freezer bags for quick blends. Perfect for beach-ready breakfasts.

10. Blueberry Lemon Thick Protein Smoothie Bowl

This bowl pairs tart lemon with sweet blueberries for a bright bite. Greek yogurt and protein keep it creamy and full. Rolled oats give it structure and chew. It’s great for light brunches and sunny breakfasts. Expect punchy citrus and juicy berry bursts.

Ingredients — bright citrus-protein bowl

• 1 cup frozen blueberries
• 1/2 frozen banana
• 1/2 cup plain Greek yogurt (cold)
• 1/2 cup milk of choice (cold)
• 1/4 cup rolled oats
• 1 scoop vanilla protein powder (~30 g)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp honey (optional)
• Toppings: 1/4 cup fresh blueberries, 1 tbsp granola, 1 tsp candied lemon peel

Instructions

1. Soak rolled oats in 2 tbsp milk for 5 minutes.
2. Add frozen blueberries, banana, soaked oats, and cold yogurt to the blender.
3. Pour in remaining milk, protein, lemon zest, and juice.
4. Blend on medium-high for 30–45 seconds until thick.
5. Texture check: should be spoonable with visible blueberry flecks.
6. Add 1 tbsp milk if blades struggle.
7. Spoon into a bowl and arrange fresh blueberries and granola.
8. Serve immediately; granola keeps crunch if eaten soon.

How to Serve It

Serve in a pale bowl to make colors pop. Garnish with lemon zest and candied peel for brightness. Pair with an Earl Grey tea or chilled water. Store leftovers in the fridge 12–24 hours; granola will soften. Make-ahead: freeze single-serve packs of berries and oats. A fresh-summer favorite.

11. Maple Walnut Thick Protein Smoothie Bowl

This bowl tastes like cozy weekend baking. Maple syrup and walnuts give it a sweet, nutty character. Oats and Greek yogurt add heartiness and thickness. It’s great for fall mornings and leisurely brunches. Expect a warm, toasted aroma and crunchy topping contrast.

Ingredients — autumn-inspired protein bowl

• 3/4 cup frozen banana chunks
• 1/2 cup plain Greek yogurt (cold)
• 1/2 cup milk of choice (cold)
• 1/4 cup rolled oats
• 1 scoop vanilla or unflavored protein powder (~30 g)
• 1 tbsp walnut butter or peanut butter
• 1 tbsp ground flaxseed
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• Toppings: 2 tbsp chopped toasted walnuts, 1 tbsp toasted oats, 1 tsp maple drizzle

Instructions

1. Soak oats in 2 tbsp milk for 5 minutes.
2. Add frozen banana, soaked oats, cold yogurt, and milk to blender.
3. Add protein powder, walnut butter, flaxseed, maple syrup, and cinnamon.
4. Blend on medium-high for 30–45 seconds until thick.
5. Texture check: scoopable and slightly coarse from oats.
6. Add 1 tbsp milk to help blending if needed.
7. Spoon into a bowl and top with toasted walnuts and oats.
8. Drizzle a little maple syrup for gloss.
9. Serve immediately and enjoy the toasted aroma.

How to Serve It

Serve in rustic bowls for a cozy feel. Garnish with extra walnuts and a maple drizzle. Pair with a spiced latte or warm tea. Store leftovers in the fridge up to 24 hours; nuts may soften. Make-ahead: toast walnuts and measure oats ahead for quick prep. Great for crisp mornings.

12. Chocolate Cherry Almond Thick Protein Smoothie Bowl

This bowl mixes tart cherries with deep chocolate for bold flavor. Frozen cherries and Greek yogurt give a dense, scoopable texture. Almond butter and chocolate protein make it indulgent and nourishing. It’s great post-workout or as a dessert-style breakfast. Expect bright cherry brightness with rich cocoa notes.

Ingredients — indulgent protein bowl

• 1 cup frozen tart cherries
• 1/2 frozen banana
• 3/4 cup plain Greek yogurt (cold)
• 1/2 cup unsweetened almond milk (cold)
• 1 scoop chocolate protein powder (~30 g)
• 1 tbsp almond butter
• 1 tbsp unsweetened cocoa powder
• 1 tsp pure vanilla extract
• 1 tsp honey or maple syrup (optional)
• Toppings: 3–4 halved cherries, 1 tbsp sliced almonds, 1 tbsp dark chocolate shavings

Instructions

1. Add frozen cherries and banana to blender.
2. Pour in cold Greek yogurt and cold almond milk.
3. Add chocolate protein, almond butter, cocoa powder, and vanilla.
4. Pulse then blend on medium-high for 30–50 seconds until thick.
5. Texture check: thick, spoonable, with cherry flecks.
6. Add 1 tbsp milk if blades stall.
7. Spoon into a chilled bowl and top with cherries and almonds.
8. Serve immediately for the best contrast of tart fruit and chocolate.

How to Serve It

Serve in a dark bowl to make cherries pop. Garnish with fresh cherries and dark chocolate shavings. Pair with espresso or iced coffee. Store leftovers in the fridge up to 24 hours; cherries may release juice. Make-ahead: pit and freeze cherries in portion bags.

13. Peanut Butter Banana Granola Thick Protein Smoothie Bowl

This bowl is classic comfort—banana and peanut butter done right. Frozen bananas, oats, and a scoop of protein make it thick and filling. Granola on top adds a satisfying crunch. It’s perfect for active mornings and hungry afternoons. Expect sweet banana and creamy peanut butter.

Ingredients — classic PB-banana bowl

• 1 1/2 cups frozen banana slices
• 1/2 cup plain Greek yogurt (cold)
• 1/4 cup rolled oats
• 1/2 cup milk of choice (cold)
• 1 scoop vanilla or chocolate protein powder (~30 g)
• 2 tbsp natural peanut butter
• 1 tbsp ground chia or flaxseed
• 1 tsp cinnamon
• Toppings: 3 tbsp chunky granola, 1/2 sliced banana, 1 tsp peanut butter drizzle

Instructions

1. Soak oats in 2 tbsp milk for 5 minutes.
2. Add frozen banana, soaked oats, cold yogurt, and milk to blender.
3. Add protein powder, peanut butter, and chia.
4. Blend on medium-high for 30–50 seconds until thick and smooth.
5. Texture check: should form soft peaks when scooped.
6. Add 1 tbsp milk if blades stall.
7. Spoon into a bowl and top generously with granola and banana.
8. Drizzle extra peanut butter and serve immediately.

How to Serve It

Serve in a deep bowl to hold chunky granola. Garnish with banana slices and crushed granola for texture. Pair with a cold brew or water. Store leftovers in the fridge up to 12–24 hours; granola softens quickly. Make-ahead: portion frozen banana and oats for quick blending. Ideal for athletes or heavy breakfast eaters.

14. Matcha Avocado Thick Protein Smoothie Bowl

This bowl blends earthy matcha with creamy avocado for a smooth, antioxidant-rich start. Avocado and Greek yogurt give it a silky, dense texture. Plant-based protein or whey keeps it filling. It’s great for calm, focused mornings. Expect subtle matcha bitterness with creamy, buttery notes.

Ingredients — antioxidant-rich protein bowl

• 1/2 ripe avocado
• 1/2 cup frozen banana
• 3/4 cup plain Greek yogurt (cold) or plant-based yogurt
• 1/2 cup unsweetened almond milk (cold)
• 1 scoop vanilla or unflavored protein powder (~30 g)
• 1 tsp culinary matcha powder
• 1 tbsp chia seeds
• 1 tsp honey or maple syrup (optional)
• Toppings: 1/4 sliced kiwi, 1 tbsp toasted coconut, 1 tbsp puffed rice

Instructions

1. Freeze banana for at least 4 hours ahead.
2. Add avocado, frozen banana, cold yogurt, and cold almond milk to blender.
3. Add protein powder, matcha, and chia seeds.
4. Pulse then blend on medium-high for 30–45 seconds until thick.
5. Texture check: should be creamy and scoopable with visible matcha flecks.
6. Add 1 tbsp milk if blades stall.
7. Spoon into a bowl and decorate with kiwi and coconut.
8. Serve immediately to enjoy matcha’s fresh notes.

How to Serve It

Serve in a clean white bowl to accent matcha’s green. Garnish with kiwi, toasted coconut, and puffed rice for crunch. Pair with green tea or a light soy latte. Store leftovers in the fridge up to 12–24 hours; avocado may darken slightly—add lemon to slow browning. Make-ahead: blend without toppings and keep chilled for a quick breakfast.

These 14 thick protein smoothie bowl recipes offer spoonable breakfasts for every mood. You’ve got chocolatey, fruity, green, nutty, and spiced options to rotate through the week. Save or pin the bowls you want to try, and test a couple back-to-back to find favorites. Which flavor are you trying first—chocolate peanut butter, tropical mango, or green superfood? Share these with friends or family and compare favorite toppings for a fun breakfast swap.