1-First Step: Add the banana base ingredients Start by adding the 2 frozen chopped bananas, 1 tablespoon almond butter, 2 tablespoons rolled oats, 1 tablespoon hemp seeds, 1 scoop vanilla vegan protein powder, and 1 1/2 cups of the almond milk to your blender. This first blend makes the creamy yellow layer. Blend on high until smooth, stopping to scrape down the sides if needed.

2-Second Step: Divide the banana mixture Pour the banana mixture evenly into two glasses. Aim to fill each glass about halfway to two-thirds full, leaving room for the raspberry layer on top. A spoon can help guide the mixture if it is thick.

3-Third Step: Blend the raspberry layer Rinse the blender quickly if needed, then add the 1 1/2 cups frozen raspberries and the remaining 1 1/2 cups almond milk. Blend until fully smooth. If the berries are very firm, let them sit for a minute or two before blending, or pulse a few times first to break them down.

4-Fourth Step: Build the swirl Carefully pour the raspberry mixture into the prepared glasses. For the prettiest look, pour slowly over the back of a spoon or straight into the center of the banana layer. Then use a straw, skewer, or spoon to swirl the two layers together gently.

5-Final Step: Add toppings and serve right away Top with granola and a few fresh raspberries if you want extra texture and color. Serve immediately while the smoothie is thick, cold, and fresh. This recipe is best enjoyed right after blending because the layers look nicest and the texture is at its peak.