Raspberry Hazelnut Smoothie Recipe

Blender’s running. Banana in first—actually, doesn’t matter. They all get chopped anyway. 120 grams of frozen raspberries, and suddenly you’ve got a breakfast that took 10 minutes. Maybe 20 if you count cleanup, which nobody does.

Why You’ll Love This Raspberry Hazelnut Smoothie

Cold. Fast. Works before you’re even awake. The hazelnut butter does something weird—tastes like it’s been sitting there for days, but you made it 10 minutes ago. Not in a bad way. Frozen raspberries mean you don’t need to buy fresh ones every three days. They stay good for months. Feels healthy. Doesn’t taste like punishment. That matters. Banana keeps it smooth instead of gritty. And thick enough that you actually chew it a bit, which sounds weird but makes it taste better.

What You Need for a Hazelnut Butter Smoothie

One banana. Chopped or whole—blender doesn’t care. 120 grams frozen raspberries. Not fresh. Frozen works better here, actually holds its tartness instead of going mealy. 200 grams plain yogurt. Greek yogurt works. So does regular. Not the flavored stuff. 40 milliliters of hazelnut butter. Almond butter works too if that’s what’s in your cupboard. Peanut’s too strong. 35 milliliters agave syrup. Honey works. So does maple. Whatever you have that’s liquid and sweet. Six ice cubes. Or seven. Just enough that it’s cold and actually blends into something thick instead of soup.

How to Make a Banana Raspberry Smoothie with Hazelnut Butter

Throw the banana in the blender first. Then the yogurt. Then the hazelnut butter. That order means it actually blends instead of sticking to the sides being a total pain.

Add the frozen raspberries. Add the agave. This is where it goes from pale to pink, which is nice to watch.

Ice cubes on top. Blend on high until you can’t hear the individual pieces anymore. Thirty seconds, maybe forty. Depends on your blender. Some are fast. Some take forever.

You’ll know it’s done when it looks smooth and moves around like actual liquid instead of sludge.

How to Get Your Raspberry Banana Smoothie Creamy and Cold

Don’t blend forever and overheat it. That makes it weird and foamy instead of actually cold.

The frozen raspberries do most of the work. They keep the whole thing cold without watering it down like ice does if you wait too long.

Pour it fast. Into glasses. Drink it cold. The longer it sits, the more it separates—yogurt sinks, the liquid rises. Not bad. Just weird texture.

Raspberry Hazelnut Smoothie Tips and Common Mistakes

Thawed raspberries don’t work the same way. They’re mushier. Frozen ones hold their shape better and stay cold longer.

The yogurt shouldn’t be frozen. Room temperature is fine. Cold is fine. But don’t use froyo—too much sugar, and it’s already sweet from the agave.

Hazelnut butter can be thick. If your blender’s struggling, add another splash of yogurt. Not water. Water makes it thin and tastes wrong.

Ice amount matters more than people think. Too much and it’s just cold slush. Not enough and it’s warm within five minutes.

You could add protein powder. Makes it thicker. I haven’t tried it here—might need less agave. Your call.

Raspberry Hazelnut Smoothie Recipe

By Emma Kitchen

Prep:

10 min

Cook:

10 min

Total:

20 min

Servings:

2 servings

Ingredients

• For the smoothie
• 1 banana, chopped
• 120 g frozen raspberries
• 200 g plain yogurt
• 40 ml almond butter
• 35 ml agave syrup
• 6 ice cubes

Method

1. Blend the ingredients
2. 1 In a blender, combine the banana, yogurt, and almond butter.
3. 2 Add the raspberries and agave syrup.
4. 3 Toss in the ice cubes.
5. 4 Blend on high until smooth and creamy.
6. Serve the smoothie
7. 5 Pour the mixture into glasses. Enjoy cold, garnished with extra raspberries if desired.

Nutritional information

Calories

320

Protein

8g

Carbs

45g

Fat

15g

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Frequently Asked Questions About Raspberry Hazelnut Smoothie

Can I make this without almond butter? Hazelnut butter’s the whole point. But peanut or sunflower seed work if you really can’t find it. Won’t taste quite the same though.

How long does it stay good? Drink it right away. Seriously. Blend to serve. It separates fast and gets watery.

What if I don’t have frozen raspberries? Fresh ones work. Add more ice to make up for it. You’ll need extra—fresh raspberries don’t cool it down the same way.

Can I use frozen yogurt instead of regular? Not really. Too much sugar already. Makes it overly sweet and chalky.

Is 20 minutes prep and blend realistic? Ten minutes if you’re moving. Twenty if you’re slow or your blender’s old. Mostly just blending time anyway.

What banana ripeness works best here? Doesn’t matter much. Use what you have. Riper is sweeter, greener is starchier. Both blend fine.