Fig Smoothie
This fig smoothie is a thick, velvety blend of jammy figs, frozen banana, creamy Greek yogurt, and a hint of cinnamon. It comes together in under five minutes and makes a naturally sweet, fiber-packed breakfast or snack.
Equipment
- High-speed blender - A Vitamix or Ninja works perfectly for the smoothest texture
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Tall smoothie glasses or mason jars - For serving
- Reusable smoothie straws - Optional
Ingredients
- 6 fresh or frozen figs - about 200g or 7 oz, stems trimmed and halved
- 1 frozen banana - medium, about 120g or 4.2 oz, peeled and sliced before freezing
- 0.5 cup plain Greek yogurt - 120g or 4.2 oz
- 0.75 cup unsweetened almond milk - 180ml or 6 fl oz
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon pure vanilla extract
- 1 tablespoon honey - optional, for extra sweetness
- 1 tablespoon ground flaxseed - optional, for extra fiber and omega-3s
Optional Toppings
- fresh fig slices - for garnish
- granola - for topping smoothie bowls
- pumpkin seeds - for topping
- shredded coconut - for topping
- sliced banana - for topping
- chia seeds - for topping
Instructions
- Rinse fresh figs, pat them dry, and trim off the tough stem end. Cut each fig in half lengthwise.
- If you haven't already, peel the banana, slice it into rounds, and freeze it the night before for a thicker, creamier texture.
- Pour the almond milk into the blender first. Add the Greek yogurt, halved figs, frozen banana slices, cinnamon, vanilla, and flaxseed if using. Hold off on the honey for now.
- Secure the lid and start blending on low for 10 seconds, then increase to high and blend for 45 to 60 seconds until completely smooth.
- Remove the lid and taste the smoothie. If you'd like it sweeter, drizzle in the honey and blend for another 5 to 10 seconds.
- Pour the smoothie into tall glasses immediately. Garnish with a fresh fig half, granola, or other toppings if desired, and serve with a straw or long spoon.
Notes
- Using fresh figs: Make sure they are ripe—soft to the touch with a honey-like aroma. Underripe figs are starchy and lack sweetness.
- Using dried figs: Use 4 to 5 dried figs instead of fresh, and soak them in warm water for 15 to 20 minutes before draining and adding to the blender.
- Freeze your banana: This is the key to a thick, creamy smoothie without ice. Peel and slice before freezing so it's ready to go.
- Add liquid first: Always pour the almond milk (or any liquid) into the blender before solid ingredients to protect the motor and make blending easier.
- Taste before adding honey: Ripe figs and banana are often sweet enough on their own. Add honey only if needed to avoid making it cloyingly sweet.
- Storage: This smoothie is best fresh. If you must store it, keep it in a sealed mason jar in the refrigerator for up to 24 hours and shake well before drinking.
- Freezer prep: For busy mornings, portion the figs and banana slices into zip-lock bags and freeze. In the morning, dump the bag into the blender and blend as directed.
- Vegan option: Swap Greek yogurt for full-fat coconut or cashew yogurt, use maple syrup instead of honey, and ensure your almond milk is labeled vegan.
- Smoothie bowl: Pour the smoothie into a wide bowl and top with granola, fresh fig slices, chia seeds, pumpkin seeds, or shredded coconut for extra crunch and texture.
- Thickness adjustment: If too thick, add almond milk one tablespoon at a time. If too thin, add another half banana or a few extra figs and blend again.