Galentines Strawberry Smoothie Bowl (Print)

A vibrant strawberry smoothie bowl with granola and fresh fruit, ideal for a bright brunch gathering.

# Ingredients:

→ Smoothie Base

01 - 2 cups frozen strawberries
02 - 1 frozen banana
03 - 1/2 cup Greek yogurt or dairy-free alternative
04 - 1/2 cup unsweetened almond milk or preferred milk
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon chia seeds

→ Toppings

07 - 1/2 cup granola, gluten-free if needed
08 - 1/2 cup fresh strawberries, sliced
09 - 1/4 cup blueberries
10 - 1 tablespoon unsweetened coconut flakes
11 - 1 tablespoon pumpkin seeds
12 - Edible flowers for garnish

# Instructions:

01 - Add frozen strawberries, banana, Greek yogurt, almond milk, honey, and chia seeds to a high-speed blender.
02 - Blend until smooth and creamy, scraping down the sides as needed. The consistency should be thick enough to eat with a spoon.
03 - Divide the smoothie base evenly between two serving bowls.
04 - Top each bowl with granola, fresh strawberries, blueberries, coconut flakes, pumpkin seeds, and edible flowers as desired.
05 - Serve immediately and enjoy.

# Pro Tips:

01 -
  • It looks like you spent hours in the kitchen when it actually takes ten minutes, making you look like a hero.
  • The contrast between thick, creamy smoothie and crunchy toppings keeps every spoonful interesting.
  • It's naturally sweet without tasting like dessert for breakfast, so you feel virtuous and indulged at the same time.
02 -
  • If your blender isn't powerful enough to make the smoothie thick, your result will be more like a smoothie you drink rather than a bowl you eat—know your machine's limits.
  • The granola will start absorbing moisture the moment it hits the smoothie, so add it right before eating or serve it on the side for people who prefer that crunch.
  • Frozen fruit that's been in your freezer for months works just fine here, and sometimes tastes more concentrated than recently frozen berries.
03 -
  • Make the smoothie base ahead of time and refrigerate it—you can top it when you're ready to serve and skip the morning rush entirely.
  • Swap the honey for maple syrup if you're making this vegan, and use a non-dairy yogurt for creaminess without the dairy.
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