Strawberry Smoothie Bowl with Greek Yogurt
Servings: 2 small bowls (or 1 large)
- 1 ripe banana broken into chunks - best if frozen
- 1 cup (150 g) blueberries use frozen for a creamy scoopable texture
- ¾ cup (180 g) Greek yogurt
- ¼ cup (60 ml) milk dairy or non-dairy
- 2 teaspoons honey or maple syrup
- 1 tablespoon chia seeds optional
- 1 teaspoon vanilla extract optional or lemon zest
- ¼ cup (1 handful) granola optional - or nuts for a crunchy topping
- Blend: Put ¾ cup Greek yogurt into the blender first, then add ¼ cup milk, 1 cup blueberries, 1 ripe banana, 2 teaspoons honey, 1 tablespoon chia seeds, and 1 teaspoon vanilla extract.Pulse the blender, stopping to stir (blender OFF!) if needed, until it’s thick and creamy.
- Top and Serve: Scoop into a bowl and top with fresh fruit, granola, nuts, or your favorite toppings.
Substitutions
- Blueberries –> Mixed berries, frozen strawberries, mango, or peach.
- Banana –> Frozen mango or half an avocado for creaminess.
- Greek yogurt –> Skyr, low-fat Greek yogurt, or dairy-free yogurt.
- Milk –> Any dairy or plant-based milk like almond, oat, or soy.
- Honey or maple syrup –> Date syrup, agave, or skip entirely for less sugar.
- Chia seeds –> Ground flaxseeds, hemp hearts, or omit.
- Vanilla or lemon zest –> Cinnamon, almond extract, or ground cardamom.
- Granola or nuts –> Pumpkin seeds, coconut flakes, or fresh sliced fruit.
- Freeze Fruit: Use frozen blueberries and bananas for a thick scoopable smoothie bowl.
- Layer Liquids: Add Greek yogurt then milk first to create a vortex and prevent motor stalls.
- Don't Over-Blend: Blend only until chunks disappear to prevent the motor heat from melting it.
- Chill Your Bowl: Freeze your bowl for 5 minutes to keep your antioxidant-rich morning routine frosty.
- Mixed Diets: Use plant-based yogurt and maple syrup to make it fully vegan.
- Fiber Boost: Mix in ground flaxseed or rolled oats for a more fiber-packed smoothie base.
- Storage: Prep frozen fruit in bags ahead of time for a 60-second fresh blend.
