- Puree the yogurt, 125 mL (½ cup) of raspberies, and banana in a blender until smooth. Pour into a bowl.
- In a dry skillet, toss coconut over high heat until lightly toasted, about 4 minutes. Add the brown sugar. Stir for a few seconds and remove from heat. Let cool and set aside.
- Garnish the smoothie with granola, kiwi rounds, chia seeds, coconut, and remaining raspberries.
It's possible to change up the ingredients for more variety. Be sure to have ingredients that contain enough protein, such as milk, soy beverage, or yogurt, along with nuts and grains.