Make sure your 1 cup frozen banana sliced before freezing and 1 ½ cups frozen mixed berries such as strawberries are fully frozen — at least 4 hours in the freezer, or overnight. This is the key to a thick, spoonable base. If your 1 cup frozen banana sliced before freezing isn't pre-frozen, the mixing bowl will be too runny.

Add the frozen 1 ½ cups frozen mixed berries such as strawberries, frozen 1 cup frozen banana sliced before freezing, ½ cup Greek yogurt plain, and ¼ cup milk dairy or non-dairy to a high-powered blender. If using 1 tbsp honey, add it now.

Blend on high, using the tamper (if your blender has one) to push the frozen fruit down into the blades. Blend until completely smooth and thick — it should look like soft-serve ice cream, not a drinkable smoothie. Stop and scrape down the sides as needed. If the blender stalls, add ¼ cup milk dairy or non-dairy 1 tablespoon at a time — resist the urge to add too much.

Taste the base and adjust: add more 1 tbsp honey if you'd like it sweeter, or a squeeze of lemon juice for brightness. The base should be thick enough that a spoon dragged across the surface leaves a clean line.

Divide the smoothie base evenly between two wide, shallow mixing bowl. Use a spatula to spread it into an even layer — a wide bowl makes topping easier and more visually appealing.

Arrange your toppings in sections or rows across the top: a cluster of granola store-bought or homemade, a row of sliced fresh strawberries hulled and sliced, a handful of fresh blueberries, and 1 cup frozen banana sliced before freezing coins. Sprinkle 2 tbsp chia seeds and 2 tbsp shredded coconut toasted or raw over the top.

Finish with a drizzle of almond butter and 1 tbsp honey over the entire mixing bowl. Serve immediately — smoothie bowls melt quickly, so eat right away for the best texture.