Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Smoothie, Snack, Vegan, Vegetarian

Lusciously Refreshing Layered Smoothie


Yesterday, Boston was 90ºF and muggy. Not in the mood for a hot, complicated breakfast? Neither was I. This take a little planning to make the chia pudding ahead of time, but all in all, it’s a quick, easy and definitely refreshing meal. Pineapple, raspberries and watermelon are all in season, so perfect timing to buying bulk and freeze. Packed with vitamin C, this thirst-quenching Layered Chia Smoothie refuels, cools and hits the spot.

Ingredients (serves 2).

For the Pineapple (Yellow) Layer:

  • 1/2 banana
  • 3/4 c frozen pineapple
  • Unsweetened almond milk to blend
  • 1/2 scoop vanilla protein powder like Aloha‘s Vanilla Protein (optional)

For the Raspberry (Red) Layer:

  • 1/2 banana
  • 1/2 c frozen raspberries
  • 1/2 c watermelon, cubed
  • Unsweetened almond milk to blend

For the Chia Layer:

  • 2 T chia seeds
  • 1/2 c unsweetened almond milk
  • Unsweetened coconut flakes (optional)


  1. Combine chia seeds and almond milk in a mason jar or container that can be sealed. Refrigerate overnight or for at least 2-3 hours to allow chia seeds to reach a pudding-like consistency.
  2. In a blender, mix all ingredients for the pineapple smoothie layer. Blend well and divide equally between glasses. Rinse blender.
  3. Spoon 2 T of chia pudding on top of the pineapple layer.
  4. Next, blend all ingredients for the raspberry smoothie layer and divide equally between glasses.
  5. Again, spoon 2 T of chia pudding on top of the raspberry layer and top with coconut flakes (optional).
  6. Serve with a spoon and/or straw and enjoy!



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