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Greek Yogurt Smoothie with Berries

A Greek yogurt smoothie with berries is a nice alternative to the sugar-laden muffin or bowl of cereal and you may usually grab. See how easy it is to add plenty of extra protein for blood sugar stabilization that will hold you all the way till lunch.  

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A glass of Greek yogurt smoothie on a table with two green straws

So, what are you (and your kids) eating for breakfast these days? If you’re like the rest of America, you’re probably grabbing a pop tart, cold cereal, or nothing at all and heading out the door. 

Then you wonder why a couple of hours later your head wants to bob into your computer screen, you’re immensely sleepy, and looking for a candy bar or cup of coffee.

Even though you may not be obvious to you what the problem is, your breakfast just failed you. 

Eating empty calories for breakfast means that your blood sugar swings up and down all day long no matter what you eat and you’ll find yourself foggy headed and craving even more carbs until bedtime.  

So instead, let’s opt for some protein in a Greek yogurt smoothie with berries that you can really bulk up with all kinds of wonderful ingredients.

Are frozen berries OK? 

Absolutely. Berries are very seasonal grocery items and in the winter months they are extremely expensive and the quality is terrible. That’s why I pretty much always buy my berries frozen. Look for an organic one if you can find it–if not don’t worry about it. I always toss my berries into my smoothies frozen for a more soft serve ice cream effect.

a table with the ingredients for making a smoothie laid out individually and labeled . Honey, vanilla, Greek yogurt, orange juice.

Ideas for bulking up you Greek yogurt smoothies even more

If you have picky eaters at home, this is a great recipe to get them started eating a more wholesome breakfast. 

Try adding or adjusting your smoothies with some fun variations for extra fat, flavor and gut loving probiotics:

  • A scoop of protein powder of your choice 
  • A dollop of cultured sour cream 
  • Swap some of the orange juice for a good quality whole or raw milk 
  • Add a handful of whole flax seeds 
  • Add 2 raw pastured egg yolks (If you are in to that sort of thing–I love it!) 
  • A couple of spoonfuls of almond, or nut butter 
  • Swap all of the orange juice for mineral packed coconut water or coconut milk 

How to choose a Greek yogurt

When choosing a Greek yogurt, look for a whole milk version that’s free from additional flavorings. I do like vanilla as long as there isn’t anything extra in there. You can add sweetness with honey or maple syrup when you make your smoothie.

Stay away from anything that claims to be light, or low fat. When the fat is removed chemicals are added to boost flavor. Ideally, choose an organic variety that has live and active cultures. 

Right now I’m using Stonyfield Whole Milk Organic Yogurt but there are lots of good options out there.

A glass of Greek yogurt smoothie on a table with two green straws

Greek Yogurt Smoothie with Berries

Smoothies are everywhere now, and if you're just looking for something whole and healthy--not a breakfast option that looks like you ground up the lawn clippings, this yogurt berry smoothie is just the thing. 
Prep Time 5 minutes
5 minutes
Total Time 10 minutes
Servings 3
Author Rachel Ballard


  • Blender or food processor


  • 6 ounces Greek Yogurt vanilla or any fruit flavor
  • 1 tsp vanilla extract
  • 1 tablespoon honey
  • 2/3 cup fresh or frozen blueberries raspberries, blackberries or other fruit
  • 3/4 cup orange juice


  • Put all ingredients into the bowl of a food processor or blender. Process until smooth and all ingredients are blended well.


Calories: 104kcalCarbohydrates: 19gProtein: 6gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 22mgPotassium: 223mgFiber: 1gSugar: 16gVitamin A: 124IUVitamin C: 32mgCalcium: 69mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Breakfast
Cuisine American

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  1. I make my own yogurt and do several different smoothies on the weekends then freeze them
    Have not tried honey in them but will next time I make one

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.