7 Delicious Spirulina Recipes You Can Make in Under 15 Minutes

Last Updated: February 20, 2026

Spirulina is one of the most nutrient-dense foods on the planet, but let’s be honest — eating it straight off a spoon isn’t exactly a gourmet experience. The good news? With the right spirulina recipes, this powerful superfood becomes a delicious addition to meals you’ll actually look forward to eating.

These 7 easy spirulina recipes take under 15 minutes to prepare and are designed to mask the earthy taste while maximizing nutritional benefits. Whether you’re a smoothie lover, a snack prepper, or a pasta enthusiast, there’s something here for you.

Quick tip: For the best results, use freeze-dried spirulina powder rather than spray-dried. Freeze-drying preserves the delicate nutrients — including phycocyanin, the powerful blue-green antioxidant — that heat-based drying methods destroy. Royal Spirulina’s freeze-dried powder contains 15–18% phycocyanin, compared to just 5–8% in most spray-dried brands.

1. Tropical Green Spirulina Smoothie Bowl

This vibrant spirulina smoothie bowl is the perfect way to start your morning. The frozen fruit creates a thick, ice-cream-like base, and the spirulina adds a beautiful green colour along with a serious nutrient boost.

Prep time: 5 minutes | Serves: 1

Ingredients

• 1 frozen banana, sliced
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1/3 cup coconut milk (or any plant milk)
• 1 teaspoon Royal Spirulina freeze-dried powder

Toppings

• Sliced banana
• Fresh blueberries
• Coconut flakes
• Chia seeds
• A drizzle of honey or maple syrup

Instructions

1. Add frozen banana, mango, pineapple, coconut milk, and spirulina powder to a high-speed blender.
2. Blend on low, using a tamper or stopping to scrape down the sides, until thick and creamy. The consistency should be thicker than a regular smoothie — like soft-serve ice cream.
3. Pour into a bowl, arrange your toppings, and enjoy immediately.

Nutrition highlight: One teaspoon of freeze-dried spirulina adds approximately 4g of complete protein, plus iron, B-vitamins, and powerful antioxidants — all without changing the tropical flavour profile.

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2. No-Bake Spirulina Energy Balls

These make-ahead spirulina energy balls are perfect for meal prep. Keep a batch in the fridge for a quick afternoon pick-me-up or a pre-workout snack. The combination of oats, nut butter, and spirulina provides sustained energy without the crash.

Prep time: 10 minutes | Makes: 12–14 balls

Ingredients

• 1 cup rolled oats
• 1/2 cup natural peanut butter (or almond butter)
• 1/3 cup raw honey
• 1/2 cup desiccated coconut
• 2 tablespoons cacao nibs
• 2 teaspoons Royal Spirulina freeze-dried powder
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Combine all ingredients in a large mixing bowl and stir until well combined.
2. If the mixture is too dry, add a splash of plant milk. If too wet, add more oats.
3. Roll into golf-ball-sized balls using your hands.
4. Optional: roll in extra coconut or cacao powder for a finishing touch.
5. Refrigerate for at least 30 minutes before eating. Store in an airtight container in the fridge for up to 7 days.

Nutrition highlight: Each energy ball delivers roughly 3g of plant-based protein from the combination of oats, nut butter, and spirulina. The healthy fats help your body absorb the fat-soluble vitamins in spirulina.

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3. Spirulina Overnight Oats

Overnight oats are the ultimate grab-and-go breakfast. Adding spirulina turns them into a nutrient powerhouse that’s ready the moment you wake up. The key is using enough sweet fruit to balance spirulina’s earthy notes.

Prep time: 5 minutes (plus overnight soaking) | Serves: 1

Ingredients

• 1/2 cup rolled oats
• 1/2 cup plant milk (oat or coconut work well)
• 1/4 cup Greek yoghurt or coconut yoghurt
• 1 teaspoon Royal Spirulina freeze-dried powder
• 1 tablespoon maple syrup or honey
• 1 tablespoon chia seeds

Toppings

• Fresh mango cubes
• Kiwi slices
• Hemp seeds
• A handful of granola

Instructions

1. In a mason jar or container, combine oats, plant milk, yoghurt, spirulina, maple syrup, and chia seeds.
2. Stir well until the spirulina is fully incorporated (no green clumps!).
3. Seal and refrigerate overnight, or for at least 4 hours.
4. In the morning, give it a stir, add your toppings, and enjoy cold.

Nutrition highlight: The chia seeds and spirulina together deliver omega-3 fatty acids, complete protein, and iron — a combination that supports sustained energy throughout your morning.

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4. Spirulina Pesto Pasta

This is a game-changer for anyone who thinks spirulina is only for smoothies. Adding a teaspoon to your pesto amplifies the green colour and sneaks in extra nutrition without altering the classic basil flavour you love. If you’re looking for more ways to use spirulina powder in everyday meals, this recipe is the perfect starting point.

Prep time: 10 minutes | Serves: 2

Ingredients

• 200g pasta of your choice (penne or fusilli work best)
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts (or cashews)
• 2 cloves garlic
• 1/3 cup extra virgin olive oil
• 2 tablespoons nutritional yeast (or grated parmesan)
• 1 teaspoon Royal Spirulina freeze-dried powder
• Juice of half a lemon
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, add basil, pine nuts, garlic, olive oil, nutritional yeast, spirulina, and lemon juice to a food processor.
3. Blend until smooth, scraping down the sides as needed. Season with salt and pepper.
4. Toss the drained pasta with the spirulina pesto. Add a splash of reserved pasta water to loosen the sauce if needed.
5. Serve immediately with a sprinkle of extra pine nuts and a crack of black pepper.

Nutrition highlight: Basil and spirulina are both rich in antioxidants, and the olive oil helps your body absorb spirulina’s fat-soluble beta-carotene. This dish delivers complete protein from the spirulina and pine nuts combined.

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5. Creamy Spirulina Avocado Dip

Think of this as guacamole’s superfood cousin. The avocado provides a creamy base that pairs perfectly with spirulina, while lime and garlic keep the flavour bright and fresh. Perfect for snacking with veggie sticks or spreading on toast.

Prep time: 5 minutes | Serves: 4 as a dip

Ingredients

• 2 ripe avocados
• 1 teaspoon Royal Spirulina freeze-dried powder
• Juice of 1 lime
• 1 small clove garlic, minced
• 2 tablespoons tahini
• Salt to taste
• Pinch of chilli flakes (optional)

Instructions

1. Scoop avocado flesh into a bowl and mash with a fork until mostly smooth (leave some chunks for texture).
2. Add spirulina, lime juice, garlic, and tahini. Mix until well combined.
3. Season with salt and chilli flakes to taste.
4. Serve with sliced vegetables, crackers, or spread on sourdough toast.

Nutrition highlight: Avocado’s healthy fats dramatically improve the bioavailability of spirulina’s carotenoids and phycocyanin. This is one of the most efficient ways to absorb spirulina’s full range of nutrients.

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6. Spirulina Banana Nice Cream

This two-ingredient dessert tastes like mint-chip ice cream but is made entirely from whole foods. It’s the perfect healthy spirulina dessert for warm evenings, and kids love the bright green colour. Looking for even more dessert inspiration? Try our gluten-free vegan spirulina cheesecake.

Prep time: 5 minutes | Serves: 2

Ingredients

• 3 ripe bananas, peeled, sliced, and frozen (at least 4 hours)
• 1 teaspoon Royal Spirulina freeze-dried powder
• 1–2 tablespoons plant milk (if needed for blending)
• Optional mix-ins: cacao nibs, crushed nuts, coconut flakes

Instructions

1. Add frozen banana slices to a food processor or high-powered blender.
2. Blend, stopping to scrape down the sides several times. It will go from crumbly to creamy — be patient!
3. Once smooth and thick, add spirulina powder and blend for another 10 seconds until evenly green.
4. Scoop into bowls, add your mix-ins, and eat immediately for soft-serve consistency — or freeze for 30 minutes for a firmer scoop.

Nutrition highlight: Frozen bananas provide potassium and natural sweetness that completely masks spirulina’s taste, while the spirulina adds protein and iron that regular banana ice cream lacks.

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7. Spirulina Golden Milk Latte

A warming, nourishing spirulina drink that combines the anti-inflammatory power of turmeric with the superfood density of spirulina. The combination creates a beautiful deep green-gold colour and a flavour that’s earthy, slightly sweet, and incredibly soothing.

Prep time: 5 minutes | Serves: 1

Ingredients

• 1 cup oat milk (or any plant milk)
• 1/2 teaspoon Royal Spirulina freeze-dried powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Pinch of black pepper (helps turmeric absorption)
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon coconut oil (optional, for creaminess)

Instructions

1. Gently warm the plant milk in a small saucepan over medium heat. Do not boil — keeping it below boiling preserves spirulina’s heat-sensitive nutrients.
2. Whisk in spirulina, turmeric, cinnamon, black pepper, sweetener, and coconut oil until smooth.
3. Pour into your favourite mug and enjoy warm.

Nutrition highlight: Turmeric and spirulina are both potent anti-inflammatories, and the black pepper increases curcumin absorption by up to 2,000%. The coconut oil provides medium-chain triglycerides that help your body absorb spirulina’s fat-soluble nutrients.

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Tips for Cooking with Spirulina Powder

Getting the most out of spirulina in your recipes comes down to a few simple principles:

Start small. If you’re new to spirulina, begin with 1/2 teaspoon per recipe and work up to 1–2 teaspoons as your palate adjusts. The flavour is mild at lower doses and becomes more noticeable as you increase the amount.

Avoid high heat. Spirulina’s most valuable nutrients — particularly phycocyanin, the blue-green pigment with powerful antioxidant properties — break down at high temperatures. That’s why all the recipes above use raw preparations or gentle warming. Never add spirulina to boiling liquids or bake it at high temperatures.

Pair it with healthy fats. Many of spirulina’s nutrients, including beta-carotene and vitamin E, are fat-soluble. Combining spirulina with avocado, coconut oil, nut butters, or olive oil dramatically improves how much nutrition your body actually absorbs.

Choose freeze-dried over spray-dried. Not all spirulina powder is created equal. Freeze-dried spirulina preserves significantly more phycocyanin, chlorophyll, and enzymes than spray-dried alternatives, which use high heat that degrades these delicate compounds. Royal Spirulina’s freeze-dried powder is rated 10/10 by Goodnature — the highest score of any spirulina brand tested.

Store it properly. Keep your spirulina powder in a cool, dark place with the lid tightly sealed. Exposure to light, heat, and moisture will degrade the nutrients over time.

Related reading: For a complete guide to incorporating spirulina into your daily routine, see our article on how to use spirulina powder: 10 easy methods.

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Frequently Asked Questions About Spirulina Recipes

What does spirulina taste like in recipes?

Spirulina has a mild, earthy, slightly oceanic flavour. In small amounts (1/2 to 1 teaspoon), the taste is barely noticeable when combined with fruits, nut butters, or strong flavours like basil and garlic. The recipes above are specifically designed to complement and mask spirulina’s natural taste.

How much spirulina powder should I use per day?

Most health practitioners recommend 1–2 teaspoons (3–6 grams) of spirulina powder per day for general wellness. Beginners should start with 1/2 teaspoon and gradually increase. You can split your daily intake across multiple recipes — for example, spirulina in your morning smoothie and in an afternoon energy ball.

Can I cook spirulina at high temperatures?

It’s best to avoid high heat. Spirulina’s most valuable nutrient — phycocyanin — breaks down above 60°C (140°F). That’s why all seven recipes in this guide use raw preparations or gentle warming. If adding spirulina to cooked dishes, stir it in after removing from heat.

What is the difference between freeze-dried and spray-dried spirulina?

Freeze-dried spirulina is processed at low temperatures, preserving 15–18% phycocyanin content and most of its enzymes and chlorophyll. Spray-dried spirulina uses high heat (150–200°C), which destroys many of these heat-sensitive nutrients. The difference directly impacts both the nutritional value and the vibrant green colour in your recipes.

Is spirulina safe for children?

Yes, spirulina is generally considered safe for children over the age of one. Use half the adult dose (1/4 to 1/2 teaspoon) in kid-friendly recipes like the spirulina banana nice cream or smoothie bowl. Always choose a high-quality, tested spirulina powder free from contaminants.

Can I add spirulina to baked goods?

While you can add spirulina to baked goods for colour, the high oven temperatures will destroy much of its nutritional value — particularly phycocyanin. For maximum health benefits, stick to raw or gently warmed preparations like the recipes in this guide.

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More Spirulina Resources

Explore our other guides to get the most out of your spirulina:

• Spirulina Health Benefits: 8 Science-Backed Reasons to Take It Daily
• How to Use Spirulina Powder: 10 Easy Methods
• Best Spirulina Powder: Why Freeze-Dried Quality Matters
• Spirulina Protein vs Meat: Which Is Better?
• Gluten-Free Vegan Spirulina Cheesecake Recipe
• Broccoli and Spirulina Nibbles Recipe

Have a favourite spirulina recipe of your own? Share it in the comments below — we’d love to hear how you use spirulina in your kitchen!