Fluffy Yogurt Matcha Latte (Printable view)

Creamy blend of matcha, yogurt, fresh fruit, and granola for a nourishing and vibrant breakfast or snack.

# What You Need:

→ Smoothie Base

01 - 1 cup Greek yogurt, plain or vanilla
02 - 1 frozen banana, sliced
03 - 1/2 cup unsweetened almond milk
04 - 2 teaspoons matcha green tea powder
05 - 1 to 2 tablespoons honey or maple syrup
06 - 1/2 teaspoon vanilla extract
07 - 1/2 cup baby spinach, optional

→ Toppings

08 - 1/2 cup fresh strawberries, sliced
09 - 1/2 cup fresh blueberries
10 - 1/4 cup granola
11 - 1 tablespoon chia seeds
12 - 1 tablespoon unsweetened coconut flakes
13 - Additional fresh fruit such as kiwi, mango, or banana as desired

# How To Make:

01 - Add Greek yogurt, frozen banana, almond milk, matcha powder, honey or maple syrup, vanilla extract, and spinach if using to blender
02 - Process ingredients until smooth and fluffy texture is achieved. Add ice cubes if thicker consistency is preferred and blend again
03 - Pour smoothie mixture evenly into two serving bowls
04 - Arrange strawberries, blueberries, granola, chia seeds, coconut flakes, and additional fresh fruit on surface of each bowl
05 - Serve immediately and eat with spoon

# Expert Advice:

01 -
  • Ready in 10 minutes — no cooking required, just blend and assemble.
  • Genuinely nutritious — packed with protein from Greek yogurt, antioxidants from matcha, and fibre from fruit and chia seeds.
  • Endlessly customisable — swap toppings, adjust sweetness, or add baby spinach for an extra nutrient boost without changing the flavour.
  • Vegetarian-friendly and easily made fully vegan with plant-based yogurt and maple syrup.
  • Visually stunning — the vibrant green base paired with colourful toppings makes this bowl as beautiful as it is delicious.
02 -
  • Freeze the banana overnight for the thickest, fluffiest base — a fresh banana will make the mixture too liquid.
  • Use high-quality ceremonial or culinary-grade matcha for the best colour and a balanced, non-bitter flavour.
  • Add liquid gradually — start with less almond milk and add more only if the blender struggles, to keep the base thick.
  • Chill your bowls in the freezer for a few minutes before pouring in the smoothie to keep everything cold longer.
  • Top right before serving — granola softens quickly, so add it at the very last moment for maximum crunch.
  • Check your granola label if you need a gluten-free option, and always read ingredient labels for hidden allergens including tree nuts in almond milk.
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