I’ve crafted a Strawberry Smoothie Bowl Recipe that blends frozen strawberries with creamy Greek yogurt and a playful sprinkle of mini chocolate chips plus fresh fruit and crunchy granola to pique your curiosity about how I assemble it.

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I love when breakfast surprises me. This Strawberry Smoothie Bowl began with frozen strawberries and creamy Greek yogurt, and somehow became my favorite quick pick-me-up.

It looks plain at first but the flavor hits bright and smooth, with little texture moments if you add toppings. I keep tweaking it because every tiny change makes it feel new, and I swear thats part of the fun.

You might spot versions in a Strawberry Smoothie Bowl Recipe roundup or under Smoothie Bowls Recipe Easy, which makes sense because it’s simple, flexible and oddly a little addictive. Try it when you want something fresh but not fussy.

Ingredients

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Strawberries provide vitamin C, fiber, natural sweetness, bright tart notes, great for antioxidants
Banana adds creaminess, potassium for muscles, natural sugar so its sweet, smooth texture
Greek yogurt gives protein, tangy richness, probiotics for gut health, thicker base
Milk or almond milk thins blender, adds calcium, subtle creaminess without overpowering flavor
Honey or maple syrup sweetens naturally, adds floral notes, use sparingly for less sugar
Chia seeds bring fiber, omega three fats, slight gel texture when soaked, tiny crunch
Granola and toppings add crunch, more carbs, variety, makes bowl fun and Instagrammable

Ingredient Quantities

2 cups frozen strawberries (about 300 g)

1/2 ripe banana (preferably frozen)

3/4 cup plain Greek yogurt (about 180 g)

1/4 cup milk or unsweetened almond milk (60 ml)

1 to 2 tablespoons honey or maple syrup

1/2 teaspoon vanilla extract

1 teaspoon lemon juice (optional)

pinch of kosher salt

1 tablespoon chia seeds (optional)

1/4 cup granola (for topping)

1/2 cup fresh strawberries, sliced (for topping)

1/4 cup banana slices (for topping)

1 tablespoon mini chocolate chips (for topping)

1 tablespoon shredded coconut or sliced almonds (for topping)

How to Make this

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1. Add 2 cups frozen strawberries, 1/2 ripe banana (preferably frozen), 3/4 cup plain Greek yogurt, 1/4 cup milk or unsweetened almond milk, 1 to 2 tablespoons honey or maple syrup, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice if using, and a pinch of kosher salt to a blender.

2. Pulse a few times to break up the big frozen chunks, then blend on medium-high until mostly smooth. Stop and scrape the sides with a spatula as needed, you dont want hot spots or unblended bits.

3. If the blender struggles, add a splash more milk, 1 tablespoon at a time, until it moves freely. If it gets too thin, add a few more frozen strawberries or a couple ice cubes.

4. For extra thickness and nutrition stir in 1 tablespoon chia seeds after blending, let the smoothie sit 2 to 5 minutes to thicken while you prep toppings. If you dont want chia, skip it.

5. Taste and adjust sweetness, add a little more honey or maple syrup if needed, and give one last quick blend or stir to combine.

6. Spoon the smoothie into a chilled bowl, using a spatula to get every last bit out of the blender, it makes cleanup easier and nothing goes to waste.

7. Top the bowl with 1/4 cup granola for crunch, 1/2 cup fresh sliced strawberries and 1/4 cup banana slices for freshness and texture.

8. Sprinkle 1 tablespoon mini chocolate chips and 1 tablespoon shredded coconut or sliced almonds for a little indulgence and extra bite.

9. Serve right away so the granola stays crunchy, or if you like it thicker, pop it in the fridge for 5 minutes. Enjoy, it’s great for breakfast or a guilt free dessert.

Equipment Needed

1. Blender — high speed if you got it, but any blender that can handle frozen fruit will do
2. Measuring cups and spoons
3. Rubber spatula for scraping the blender jar clean
4. Cutting board
5. Paring or chef’s knife for slicing fruit
6. Chilled serving bowl (or 2, if you like)
7. Spoon for stirring and eating
8. Small bowl or jar to stir in chia or hold toppings while you prep

FAQ

Can I use fresh strawberries instead of frozen? Yes, but fresh berries will make the bowl more runny, so either freeze them for a few hours or add a handful of ice to get that thick, spoonable texture.

How do I make the smoothie bowl thicker? Use a frozen banana, add less milk, or toss in a tablespoon of chia seeds or a few extra frozen berries. Pulse short bursts in the blender so it doesnt heat up and get soupy.

Can I make this vegan or dairy free? Absolutely, swap the Greek yogurt for a thick plant based yogurt (coconut or soy work well) and use almond or oat milk, plus maple syrup instead of honey.

How long can I store leftovers? Smoothie bowls are best eaten right away but you can keep any extra in an airtight container in the fridge for up to 24 hours. The texture will thin, just stir and add a bit more frozen fruit or ice before serving.

Can I prep ingredients ahead for quick mornings? Yes, pack single serve freezer bags with the frozen strawberries and banana slices. In the morning just dump into the blender with yogurt and milk, blend and top—super quick.

What if I dont have granola or want different toppings? Use chopped nuts, seeds, sliced fruit, a dollop of nut butter, or a sprinkle of cocoa nibs or mini chocolate chips. Mix textures for the best bite, crunchy plus creamy always wins.

Strawberry Smoothie Bowl Recipe Substitutions and Variations

Frozen strawberries: swap for frozen mixed berries (blueberries raspberries blackberries) same weight about 300 g. They can be a bit tart so add a little extra sweetener if needed.
1/2 ripe banana: use 1/4 avocado for creaminess and less sugar, or 1 to 2 pitted Medjool dates for natural sweetness. If you use avocado you may want less sweetener.
3/4 cup plain Greek yogurt: replace with 3/4 cup unsweetened soy or coconut yogurt for dairy free, or blend 1/2 cup silken tofu plus 1/4 cup milk to mimic the thick protein rich texture.
1 to 2 tablespoons honey or maple syrup: swap with agave nectar or date syrup, or just add an extra 1/4 cup frozen banana if you want it sweeter without a liquid sweetener. Start with less and taste.

Pro Tips

– Freeze the banana in slices on parchment so the pieces dont clump together. Toss a couple frozen berries aside before blending so you can drop them back in at the end to thicken without watering the bowl down.

– Pulse first, then blend, and add milk 1 tablespoon at a time only if the blender stalls. Scrape the sides with a spatula between blends so you dont get chunks, and if your blender still struggles try short bursts with a few ice cubes or use a tamper if you have one.

– Taste for balance, not exact measurements. A tiny pinch of salt and a squeeze of lemon will make the strawberries pop, and switching honey for maple changes the whole vibe so pick what matches your toppings.

– Keep the granola and delicate toppings separate till the last sec so they stay crunchy, and toast the coconut or almonds quickly in a pan for extra fragrance. If you want more protein or thickness stir in a spoonful of nut butter or protein powder after blending, then wait a minute for the texture to settle.

Strawberry Smoothie Bowl Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

385

kcal

Equipment: 1. Blender — high speed if you got it, but any blender that can handle frozen fruit will do
2. Measuring cups and spoons
3. Rubber spatula for scraping the blender jar clean
4. Cutting board
5. Paring or chef’s knife for slicing fruit
6. Chilled serving bowl (or 2, if you like)
7. Spoon for stirring and eating
8. Small bowl or jar to stir in chia or hold toppings while you prep

Ingredients

2 cups frozen strawberries (about 300 g)
1/2 ripe banana (preferably frozen)
3/4 cup plain Greek yogurt (about 180 g)
1/4 cup milk or unsweetened almond milk (60 ml)
1 to 2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon juice (optional)
pinch of kosher salt
1 tablespoon chia seeds (optional)
1/4 cup granola (for topping)
1/2 cup fresh strawberries, sliced (for topping)
1/4 cup banana slices (for topping)
1 tablespoon mini chocolate chips (for topping)
1 tablespoon shredded coconut or sliced almonds (for topping)

Directions

Add 2 cups frozen strawberries, 1/2 ripe banana (preferably frozen), 3/4 cup plain Greek yogurt, 1/4 cup milk or unsweetened almond milk, 1 to 2 tablespoons honey or maple syrup, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice if using, and a pinch of kosher salt to a blender.
Pulse a few times to break up the big frozen chunks, then blend on medium-high until mostly smooth. Stop and scrape the sides with a spatula as needed, you dont want hot spots or unblended bits.
If the blender struggles, add a splash more milk, 1 tablespoon at a time, until it moves freely. If it gets too thin, add a few more frozen strawberries or a couple ice cubes.
For extra thickness and nutrition stir in 1 tablespoon chia seeds after blending, let the smoothie sit 2 to 5 minutes to thicken while you prep toppings. If you dont want chia, skip it.
Taste and adjust sweetness, add a little more honey or maple syrup if needed, and give one last quick blend or stir to combine.
Spoon the smoothie into a chilled bowl, using a spatula to get every last bit out of the blender, it makes cleanup easier and nothing goes to waste.
Top the bowl with 1/4 cup granola for crunch, 1/2 cup fresh sliced strawberries and 1/4 cup banana slices for freshness and texture.
Sprinkle 1 tablespoon mini chocolate chips and 1 tablespoon shredded coconut or sliced almonds for a little indulgence and extra bite.
Serve right away so the granola stays crunchy, or if you like it thicker, pop it in the fridge for 5 minutes. Enjoy, it’s great for breakfast or a guilt free dessert.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.