Save The first time I made this smoothie, I'd just come back from a morning run and my kitchen was still cool and quiet. I had a bag of tart cherries in the freezer leftover from summer, and something about their deep ruby color made me reach for them before anything else. The combination that came out of the blender that day—thick, creamy, with this gorgeous pink hue—felt like discovering a little secret. Now it's the smoothie I make when I want something that tastes indulgent but still feels like I'm taking care of myself.
Last month my sister came over for breakfast and I made two of these without saying what was in them. She took one sip, eyes went wide, and immediately asked for the recipe. Now she texts me every time she makes one, usually with some variation she discovered—extra almond butter, a splash of vanilla, frozen spinach when she's feeling virtuous. It's become our little thing, this smoothie that started as a random Wednesday experiment and turned into a ritual we share across three states.
Ingredients
- 1 cup frozen tart cherries: Frozen fruit gives you that thick, milkshake-like texture without needing ice and the tartness cuts through all the creaminess beautifully
- 1 ripe banana: Fresh works but frozen is my secret for extra thickness—just break it into chunks before tossing it in
- 1/2 cup plain Greek yogurt: This is what makes it feel substantial and protein-rich, but coconut yogurt works if you want it completely dairy-free
- 1 cup unsweetened almond milk: Keeps the almond theme going without added sugar, though any milk you love will work here
- 2 tablespoons almond butter: The ingredient that transforms this from fruit smoothie into something that actually keeps you full until lunch
- 1 tablespoon pure maple syrup: Totally optional depending on how sweet your banana is, but I love the depth it adds
Instructions
- Everything into the blender:
- dump those cherries, banana, yogurt, almond milk, almond butter, and maple syrup all in—no need to overthink the order
- Blend until completely smooth:
- start on low to break everything down, then crank it to high for a full minute until it's this gorgeous, drinkable velvet
- Taste and adjust:
- give it a quick try and add more maple syrup if it needs it, or splash in more milk if it's thicker than you like
- Pour and enjoy immediately:
- divide between two glasses and maybe top with sliced almonds or a few extra cherries if you're feeling fancy
Save There was this stretch last winter where I was making one every single morning, standing in my bathrobe watching the sun come up through the kitchen window while the blender hummed. It became this tiny anchor in my day—five minutes where nothing was required of me except measuring and pouring and pressing a button. Some mornings I'd add spinach, some mornings extra almond butter when I knew the day would be long. But the ritual itself, that quiet moment with something cold and sweet and nourishing in my hands, that's what kept me going through the grayest months.
Make It Yours
The beauty of this recipe is how forgiving it is—swap cashew butter for almond butter if that's what you have, use oat milk if you prefer it, throw in a handful of spinach and you'll hardly taste it but your body will thank you. I've added protein powder when I'm extra hungry, used honey instead of maple syrup, even added a dash of cinnamon when I wanted something cozier. It's really more of a template than a strict recipe.
When to Serve It
Beyond breakfast, this smoothie has become my go-to after an intense workout or when I need something substantial but light during those mid-afternoon energy crashes. It's also perfect for a casual brunch—looks beautiful in glasses, feels special without requiring any actual cooking. My neighbor's kids request them whenever they come over, and I love that I can hand them something that feels like a treat but is actually just whole foods blended together.
Storage and Prep
Smoothies are best immediately, but I've learned you can prep everything in advance and just store it in a mason jar in the freezer—blend in the morning, maybe add a splash more liquid, and you're out the door in under two minutes. The cherries and banana should stay frozen until blending time for that perfect texture.
- Keep your almond butter in the fridge so it doesn't separate
- If making ahead, leave out any liquid and add it fresh when blending
- A quick blend again right before serving brings back that perfectly smooth consistency
Save Hope this smoothie becomes as much of a ritual for you as it has for me.
Recipe FAQs
- → Can I use fresh cherries instead of frozen?
Fresh cherries work but will create a thinner consistency. Add ice cubes to achieve the same thickness and chill the blend.
- → How can I make this smoothie dairy-free?
Use plant-based yogurt such as almond, coconut, or soy yogurt instead of Greek yogurt. The texture remains creamy and delicious.
- → What can I substitute for almond butter?
Cashew butter, sunflower seed butter for nut-free options, or peanut butter all work well. Each brings a slightly different flavor profile.
- → Can I prepare this smoothie in advance?
Blend and store in an airtight container for up to 24 hours. Shake well before drinking, as separation may occur. For best results, enjoy immediately.
- → How do I make the smoothie thicker?
Use frozen banana instead of fresh, add a handful of ice before blending, or reduce the liquid by half. Greek yogurt also contributes to a creamier texture.
- → Is this smoothie suitable for meal prep?
Portion ingredients into freezer bags and freeze. When ready, dump contents into blender with almond milk and blend for a convenient morning option.