Strawberry Blueberry Banana Smoothie Bowl (Printable)
Creamy berry-banana blend topped with coconut flakes, granola and chia for a bright, gluten-free breakfast or snack.
# What You’ll Need:
→ Smoothie Base
01 - 1 ripe banana, sliced
02 - 1 cup fresh or frozen strawberries
03 - 1 cup fresh or frozen blueberries
04 - 1/2 cup Greek yogurt or plant-based yogurt
05 - 1/2 cup unsweetened almond milk or milk of choice
06 - 1 tablespoon honey or maple syrup, optional
→ Toppings
07 - 1/4 cup fresh strawberries, sliced
08 - 1/4 cup fresh blueberries
09 - 1/4 cup banana, sliced
10 - 2 tablespoons unsweetened coconut flakes
11 - 2 tablespoons granola, optional
12 - 1 tablespoon chia seeds, optional
# How-To Steps:
01 - In a blender, combine banana, strawberries, blueberries, yogurt, almond milk, and honey or maple syrup. Blend until the mixture is smooth and creamy.
02 - Transfer the blended smoothie base evenly into two serving bowls.
03 - Top each bowl with sliced strawberries, blueberries, banana, coconut flakes, granola if desired, and chia seeds. Arrange toppings attractively according to preference.
04 - Serve immediately with a spoon and enjoy while chilled.
# Expert Advice:
01 -
- This bowl is essentially dessert for breakfast, but somehow feels totally virtuous.
- It comes together in minutes and makes the kind of vibrant, colorful breakfast that honestly lifts my whole mood.
02 -
- Once, I added too much milk and ended up with a drink more than a bowl — it's amazing how little liquid makes the difference.
- Discovered that sprinkling the coconut flakes on last keeps them crisp instead of soggy, which totally changed the experience.
03 -
- Pre-chill your bowl in the freezer for a few minutes to keep everything cold and thick longer.
- Layering fresh and frozen fruits makes the smoothie cool but not icy — no need for extra ice cubes.