Strawberry Banana Chia Seed Smoothie with Greek Yogurt
Servings: 2 servings
- 2 tablespoons (20 g) chia seeds
- 1 ripe banana preferably frozen for a thicker texture
- 2 cups (300 g) strawberries hulled and halved
- ½ cup (120 g) Greek yogurt full-fat or nonfat
- ½ cup (120 g) milk oat, almond, or dairy
- 1 tablespoon (20 g) honey optional for added sweetness
- Blend: Add 1 ripe banana, 2 cups strawberries, ½ cup Greek yogurt, ½ cup milk, 2 tablespoons chia seeds, and 1 tablespoon honey (optional) to a blender. Blend until smooth and creamy. If needed, stop and scrape down the sides once or twice.
- Taste and adjust: Taste the smoothie and add a little more honey if you want it sweeter. For a thinner texture, blend in a splash of extra milk. Pour into a glass and serve right away.
Substitutions
- Ripe banana → Frozen mango, peach, or avocado
- Strawberries → Blueberries, raspberries, or mixed berries
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plant-based yogurt
- Milk → Oat, almond, soy, or dairy milk
- Chia seeds → Ground flaxseeds or hemp seeds
- Honey → Maple syrup, agave, or skip entirely
- Freeze for texture → Use ripe fruit, then freeze (even 30 min or night before) for a thicker, creamier smoothie
- Pick peak fruit → In-season = best flavor; swap fruits if needed
- Blend thoroughly → Fully blend chia seeds to avoid grit
- Taste first → You may not need added sweetener
- Control thickness → More milk = thinner, more chia = thicker
- Adapt for diets → Plant-based yogurt/milk for dairy-free, Greek yogurt for extra protein
- Store smart → Best fresh, but keep in the fridge up to 24h (shake or re-blend before drinking)
