Green Barley Grass Smoothie
This green barley grass smoothie is a quick breakfast blend of ripe bananas, baby spinach, mint, lime juice, water and barley grass powder, ready in under five minutes. Ripe banana and a touch of sweetener round out the grassy edge, so it tastes fresh and bright rather than like a glass of lawn clippings.
I have to be honest with you: I can’t say I’m a huge fan of green smoothies. They are actually my least favorite smoothies, because so many of them taste too much like grass and the texture turns out far too thick. This one is the exception I keep coming back to. If you don’t usually like green smoothies, I can assure you’ll love this one.
I made this green barley grass smoothie with ripe bananas, a little bit of spinach, some mint, lime juice, healthy sweetener and, of course, barley grass powder. The mint and lime are what won me over — they lift the whole thing and keep it from tasting heavy, which is exactly the problem I have with most green smoothies.
This Recipe Works If You Need
- A breakfast you can blend and drink in under five minutes on a rushed morning.
- An easy way to get greens into your day when you don’t feel like eating a salad.
- A green smoothie that actually tastes good, even if you usually find them too grassy.
- A no-cook recipe that needs nothing more than a blender and a few pantry staples.
- A naturally vegan, dairy-free smoothie that still feels creamy thanks to ripe banana.
Why You’ll Love This Recipe
- It is fast. Everything goes into the blender at once and you blend until smooth — no chopping, no cooking, no straining.
- It does not taste grassy. The mint, lime and ripe banana balance the barley grass powder, which is the whole point of this version.
- It is naturally sweet. Two ripe bananas do most of the sweetening work, so you only need a little extra sweetener, if any.
- It is properly green. Baby spinach and barley grass powder give you real greens in a glass without any bitterness.
- It is fully customizable. Adjust the water for a thinner or thicker drink and tweak the sweetener to your taste.
Ingredient Notes
Ripe bananas are the backbone of this smoothie. They bring natural sweetness and that thick, creamy body that keeps the drink from tasting watery. Use bananas with plenty of brown freckles on the skin — the spottier they are, the sweeter and softer they blend. If your bananas are still firm and pale, the smoothie will taste flatter and you will need more sweetener. I like to keep a stash of peeled, frozen ripe bananas on hand so I always have some ready.
Barley grass powder is the star here. Look for a bright green, finely milled powder with a clean grassy smell and no added fillers or sugar on the label. Start with the 2 teaspoons in the recipe; the flavor is concentrated, and adding too much at once is the fastest way to make a green smoothie taste like a lawn. Store it sealed away from light and heat so it keeps its color and freshness.
Baby spinach adds greens with almost no flavor of its own, which is exactly why I reach for it instead of stronger greens. Pick leaves that are deep green and crisp, not slimy or yellowing at the edges. A single handful is plenty — spinach blends down to almost nothing, so it boosts the green without taking over the taste.
Fresh mint is what makes this smoothie feel cool and bright rather than heavy. Use fresh leaves, not dried, and chop them roughly so the blender can release their oils. Smell the bunch before you buy — good mint is fragrant the moment you brush against it.
Lime juice ties everything together. The acidity cuts through the banana’s sweetness and brightens the greens, so the whole drink tastes fresher. Squeeze it fresh from half a lime rather than using bottled juice, which tends to taste dull and slightly metallic. Roll the lime firmly on the counter before cutting to get more juice out of it.
Water and a healthy sweetener let you dial in the smoothie to your taste. The water thins it to a drinkable consistency, so add it gradually until you reach the texture you like. For sweetener, use whatever you prefer to keep it vegan, such as maple syrup or a couple of soft dates, and add it last so you can taste as you go.
Tips
- Add the water gradually. Start with about half the water, blend, then add the rest until the smoothie is as thick or thin as you like. Pouring it all in at once is the most common way people end up with a watery green smoothie.
- Layer the blender wisely. Put the bananas and spinach in first and the water near the top so the soft fruit and leaves catch on the blades right away and you get a smooth blend with no leafy bits left behind.
- Taste before you sweeten. Ripe bananas are already quite sweet, so blend first and add sweetener only if the smoothie needs it. You know it is ready when it pours in a smooth, even ribbon with no green flecks.
- Do not overdo the barley grass. Two teaspoons is enough. If you tip in too much, the grassy taste takes over and no amount of banana will rescue it.
- Use cold ingredients or a few ice cubes. A cold smoothie tastes brighter and the mint and lime come through more clearly than they do at room temperature.
Substitutions and Variations
- Swap the greens. If you are out of baby spinach, a small handful of soft lettuce or a few kale leaves works too. Stick to mild greens so they don’t fight with the mint and lime.
- Change the citrus. No lime on hand? Lemon juice gives a similar bright lift. Start with a little and add more to taste, since lemon can be sharper than lime.
- Make it creamier. Blend with plant milk instead of some of the water, or freeze the bananas first, for a thicker, milkshake-like texture.
- Boost the green power. Barley grass powder works beautifully alongside or in place of other green powders if you want to use what you already have in the cupboard.
Storage and Make Ahead
Green smoothies are at their best the moment they are blended, when the color is brightest and the mint and lime are freshest. If you need to make it ahead, pour it into a jar, fill it to the very top to limit contact with air, seal it tightly and keep it in the fridge for up to one day. Give it a good shake or a quick re-blend before drinking, since it will naturally separate as it sits. For a grab-and-go version, freeze the peeled bananas and pre-portion the spinach and mint into freezer bags so all you have to do in the morning is blend.
If you fall for this one, I have plenty more to keep you going. Try my tropical green smoothie for a fruitier take on greens, browse my roundup of the best green smoothie recipes, or, if you love barley grass as much as I do, sip on my fresh citrus barley grass juice.
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Green Barley Grass Smoothie
Ingredients
- 2 bananas ripe
- 2 tsp barley grass powder
- 1 handful baby spinach
- 3 Tbsp mint chopped
- ½ lime juice
- 1 ½ glasses water
- healthy sweetener of choice to taste
Instructions
- Add all ingredients to a blender and blend until smooth. Add more water if needed to reach your preferred consistency.
Notes
Frequently Asked Questions
On its own, barley grass powder has a strong, grassy, slightly bitter flavor. In this smoothie it is balanced by ripe banana, mint and lime, so it reads as fresh and green rather than grassy. Starting with just 2 teaspoons keeps the taste mild and pleasant.
Yes. It is made with bananas, baby spinach, mint, lime juice, water, barley grass powder and a sweetener of your choice. As long as you pick a plant-based sweetener like maple syrup or dates, the whole recipe is fully vegan and dairy-free.
It is best blended fresh, but you can make it up to a day ahead. Pour it into a jar filled to the top, seal it tightly and refrigerate. Shake or re-blend before drinking, since green smoothies naturally separate as they sit.
Usually it is too much green powder or greens and not enough sweet, bright ingredients to balance them. Use only 2 teaspoons of barley grass powder, a single handful of spinach, and make sure your bananas are very ripe. The mint and lime also cut the grassy note.
Add the soft bananas and spinach to the blender first, then the liquid, and blend until you see a smooth, even ribbon with no green flecks. Add the water gradually so you can control the texture, and use a powerful blender if you have one.
Yes, and they make the smoothie thicker and colder, more like a milkshake. Keep peeled, ripe bananas in the freezer so you always have some ready. You may want to add a little extra water if the smoothie comes out too thick to drink.
What are some examples for the healthy sweetener option
Here are some healthy sugar alternatives you can try: https://gourmandelle.com/healthy-sugar-alternatives/
it has more banana content then Barley…….why is it called Barley Smoothie?
Because the barley taste is stronger. 🙂
Love it! Will drink it everyday 🙂
Glad you like it! 😀