This Greek Yogurt Green Smoothie is creamy, naturally sweet, and satisfying, made with banana, spinach, and protein-rich Greek yogurt for a quick breakfast you can blend in minutes. 🥬🥤
For more easy Greek yogurt breakfasts, try our Greek yogurt banana smoothie, Greek yogurt overnight oats, banana baked oatmeal cups, and banana overnight oats with Greek yogurt.
Why you’ll love this family favorite recipe!
Louise and I make this Greek Yogurt Green Smoothie all the time, and it’s quickly become a breakfast staple in our kitchen. It’s creamy, naturally sweet from banana, and wonderfully fresh. Even better, you can barely taste the spinach, which makes it perfect if you’re not usually a fan of green smoothies. 🥬🥤
What makes this smoothie special is the Greek yogurt. It gives the drink a thick, creamy texture and adds satisfying protein, turning a simple spinach banana smoothie into something that actually keeps you going through the morning.
It takes about 2 minutes to make, uses everyday ingredients, and fits beautifully into a balanced, Mediterranean-style way of eating. Louise loves it after our morning walks by the Mediterranean sea, and I love that it’s quick, nourishing, and genuinely delicious. 🍌
P.S. If you enjoy healthy banana breakfasts, try our banana baked oatmeal, banana oatmeal pancakes with Greek yogurt, and banana oatmeal muffins. 🍌
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Banana: the base that makes this smoothie naturally sweet and creamy. Use fresh or frozen for a thicker texture. Substitute frozen mango, pineapple, or peach for a different healthy green smoothie recipe variation.
- Greek yogurt: adds rich creaminess and protein, turning this into a satisfying breakfast green smoothie. Substitute low-fat Greek yogurt, Skyr for even more protein, dairy-free yogurt, or silken tofu for a plant-based option.
- Milk: helps everything blend smoothly. Any milk works well. Try almond milk, oat milk, soy milk, or coconut milk depending on what you have on hand. Adjust the amount slightly if you want a thinner green smoothie with banana.
- Honey or maple syrup (optional): adds a little extra sweetness if your banana isn’t very ripe. You can also use agave, a pitted date, or skip it completely if the fruit is sweet enough.
- Baby spinach: the star green ingredient that gives the smoothie its fresh color while staying mild in flavor. Substitute regular spinach, kale (remove tough stems), Swiss chard, or even a handful of mixed greens if you like experimenting with smoothies. 🥬
Easy Add-In Variations
If you’d like to make this smoothie a little more filling or change the flavor, here are a few simple add-ins we often use at home:
- Rolled oats: when I’m particularly hungry, I like to blend in about 1/4 cup rolled oats. It makes the smoothie thicker and more satisfying.
- Peanut butter or almond butter: a spoonful adds extra creaminess and a nutty flavor. Sometimes I add both.
- Chia seeds: a small spoonful adds texture and makes the smoothie feel a bit more substantial.
- Ground flax seeds: a mild option that blends in smoothly and adds a gentle nutty taste.
- Hemp seeds: great if you want to add a little extra protein without changing the flavor much.
You can add one or combine two of these, depending on how filling you want your smoothie to be.
How to Make Greek Yogurt Green Smoothie
Add fresh or frozen banana, Greek yogurt, milk, and spinach to a blender. Blend until the smoothie is smooth, creamy, and bright green. This usually takes about 1 minute, depending on your blender.
Give it a taste. If your banana is very ripe, it might already be sweet enough. If you’d like it sweeter, add the honey and blend again for a few seconds.
Now adjust the texture if needed. If the smoothie is too thick, add a small splash of milk and blend again. If it’s a little thin, add a few ice cubes or a bit more banana or Greek yogurt and blend briefly. You’re aiming for a thick, creamy smoothie you can happily sip with a straw.
Pour into a glass and enjoy straight away while it’s cold and creamy.
Tips
- Use a ripe banana: the riper the banana, the sweeter and creamier the smoothie. Look for plenty of brown spots.
- Frozen banana makes it thicker: if you like thick, creamy smoothies, freeze the banana first. It gives a milkshake-like texture.
- Add spinach first for smoother blending: if your blender struggles with greens, blend the spinach with the milk first, then add the rest.
- Use plain Greek yogurt: choose unsweetened Greek yogurt so you control the sweetness. It also keeps the flavor clean and fresh.
- Adjust thickness easily: too thick? Add a splash of milk. Too thin? Add a few ice cubes or a bit more banana.
- Taste before adding sweetener: many times the banana is sweet enough and you won’t need honey or maple syrup.
- Drink it right away: smoothies taste best when freshly blended while they’re cold, creamy, and vibrant. 🥤
Frequently Asked Questions
Not really. Spinach has a very mild flavor, especially when blended with banana and yogurt. In this spinach smoothie with yogurt, the banana and creamy Greek yogurt are the dominant flavors, while the spinach mainly adds color and nutrients.
Yes. The banana gives sweetness and creaminess, but you can substitute frozen mango, pineapple, or even a few tablespoons of rolled oats for body. The smoothie will still work well and stay creamy.
You can, but many people find it already satisfying thanks to the Greek yogurt. If you want to boost it further, try adding a spoonful of peanut butter, almond butter, hemp seeds, or chia seeds to turn it into a more high protein green smoothie.
This smoothie is best enjoyed right after blending. If you need to store it, pour it into a sealed jar or bottle and refrigerate for up to 24 hours. Give it a good shake or quick stir before drinking, as natural separation may occur.
Yes, frozen spinach works fine. Let it thaw slightly so it blends more easily. The flavor stays mild and the smoothie will still be creamy.
The easiest way is to use a very ripe banana. If needed, you can also add a pitted date, a little honey, or maple syrup.
Absolutely. Frozen banana, mango, or pineapple work very well and make the smoothie thicker and colder. If using frozen fruit, you can usually skip the ice cubes.
Yes. Adding about 1/4 cup rolled oats makes the smoothie thicker and more filling. It’s a great option if you’re having the smoothie for breakfast.
More Greek Yogurt Breakfasts
- Healthy blueberry muffins with oats
- Greek yogurt chia pudding
- Blueberry overnight oats
- Strawberry chia pudding
- Baked apple oatmeal
- Baked oatmeal cups with mixed berries
- Greek yogurt blueberry pancakes
- Blueberry baked oatmeal with Greek yogurt
Or explore our 25+ healthy make-ahead breakfasts you can prep once and enjoy all week.
If you try this Greek Yogurt Green Smoothie Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Green Smoothie
Ingredients
- 1 ripe banana fresh or frozen for a thicker smoothie
- 2 cups baby spinach about 2 ounces
- ½ cup Greek yogurt full-fat or nonfat
- ½ cup milk any milk you like
- 1 tablespoon honey or maple syrup, optional depending on the sweetness of your banana
Instructions
- Add 1 ripe banana, ½ cup Greek yogurt, ½ cup milk, and 2 cups baby spinach to a blender. Blend for about 1 minute, or until the smoothie looks smooth and bright green.Taste the smoothie. If you’d like it sweeter, add 1 tablespoon honey and blend again for a few seconds.If the smoothie is too thick, add a small splash of milk and blend again. If it’s too thin, add a few ice cubes or a little more banana or Greek yogurt and blend briefly.Pour into a glass and enjoy right away while it’s cold and creamy.
Notes
- Rolled oats: add about 1/4 cup for a thicker, more filling smoothie.
- Peanut butter or almond butter: 1 to 2 tablespoons add creaminess and a nutty flavor.
- Chia seeds: a small spoonful adds texture and makes the smoothie more satisfying.
- Ground flax seeds: mild flavor and blends in smoothly.
- Hemp seeds: an easy way to add extra protein without changing the flavor much.
- Banana → Frozen mango, pineapple, or peach
- Greek yogurt → Low-fat Greek yogurt, Skyr, dairy-free yogurt, or silken tofu
- Milk → Almond milk, oat milk, soy milk, or coconut milk
- Honey or maple syrup (optional) → Agave, a pitted date, or omit entirely
- Baby spinach → Regular spinach, kale (stems removed), Swiss chard, or mixed greens
- Use a ripe banana → Brown spots = sweeter, creamier smoothie 🍌
- Freeze the banana for thickness → Makes the smoothie extra creamy and milkshake-like
- Blend greens first → Blend spinach + milk first if your blender struggles
- Use plain Greek yogurt → Unsweetened keeps flavor clean and lets you control sweetness
- Adjust texture easily → Add milk to thin, ice or more banana to thicken
- Taste before sweetening → Ripe bananas are often sweet enough already
- Drink it fresh → Smoothies taste best right after blending 🥤
- Storage tip → If needed, store in a sealed jar in the fridge up to 24 hours; shake or re-blend before drinking
Nutrition
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Hi! We are Nico & Louise
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Welcome to our blog, we are glad you are here.
I. can’t wait to try the green spinach Smoothie . Thank You 👌
This is my go to smoothie. I add low carb vanilla protein, oats, vanilla extract & chia seeds. If I have it on hand, pineapple chunks. Lately I’ve been adding matcha for a lil extra boost 😋
Thanks, Y’all! Just what I needed…lite supper/evening snack and had all ingredients on hand. Appreciate it and look forward to more ideas!
Best,
Mary – Texas
I love this smoothie and I love spinach so if it did taste like that I wouldn’t mind