Galentines Strawberry Smoothie Bowl (Printable)

A refreshing strawberry smoothie base crowned with granola and fresh fruit for a vibrant brunch option.

# What You'll Need:

→ 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

# How To Make It:

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 texture should be thick enough to eat with a spoon.
03 - Divide the smoothie base evenly into 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 your bright, brunch-worthy smoothie bowl.

# Expert Advice:

01 -
  • It comes together in ten minutes, meaning you can actually pull off a fancy brunch without stress.
  • The thick, spoonable texture makes it feel more substantial than a regular smoothie, so you won't be hungry an hour later.
  • It's naturally Instagram-worthy, which matters when you're trying to impress someone (or just yourself).
02 -
  • If your smoothie base is too thin, it won't hold toppings—the ratio of frozen fruit to liquid is crucial, so measure carefully the first time you make this.
  • Room-temperature toppings will start melting the smoothie immediately, so keep everything cold until the very last second before serving.
  • A regular blender can work, but it needs a moment longer to break down the frozen fruit smoothly, so don't rush the blending step.
03 -
  • Freeze your bowls for five minutes before pouring if you're making these ahead—it keeps the smoothie base cold longer and prevents the granola from getting soggy.
  • Don't skip scraping down the blender; that one extra step ensures every sip is equally thick and smooth.
  • Make the smoothie base the night before and store it in the fridge, then blend it again lightly in the morning for an even quicker brunch.
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