I will literally eat this smoothie bowl for any meal of the day; breakfast, lunch, dinner, snacks, dessert, I’ve done it all. It’s cool, sweet, cheap and so simple to make. I’ve turned this into a single serving recipe from my usual double batch because I know not everybody has a work-from-home husband who gets sad eyes when a single serving of ANYTHING is made. Because the recipe is cut in half, I recommend making it in a single serve blender if you’re able to. If you don’t have one, that’s okay. Most food processors and blenders will be fine; you just might need to pause a time or two to scrape the sides of the mixture down to get all the pieces incorporated.
A few notes about my ingredients:
- You may notice in the recipe that I use full fat yogurt. You don’t have to, but I prefer it because I’ve noticed it fills me up faster and keeps me full longer.
- I always keep frozen banana chunks and frozen strawberries in the freezer. If you use fresh fruit your smoothie bowl will turn into a soppy juice bowl. You can buy bags of whole frozen strawberries anywhere, but as for the bananas, I buy a whole bunch and cut them up myself to freeze.
- I have the ingredients listed in a certain order because it mixes the easiest with minimal stoppage time to scrape down the sides and fuss with chunks.
- Sometimes the frozen fruit can make the bowl too thick, so add milk until it blends to your desired consistency. If it comes out too thin, that’s okay. It’s just as tasty in true smoothie form.
- I didn’t list any toppings because I know many people have different tastes and texture preferences. My personal favorites to use are almond granola, unsweetened coconut, fresh bananas, and fresh strawberries.
If you want to make a few bowls ahead of time and store them in the freezer, I would recommend storing them in single serving bowls with lids like these:
https://www.amazon.com/gp/product/B0749R7VYB/ref=ask_ql_qh_dp_hza
But remember, if you’re freezing these bowls don’t add the toppings just yet. They could get soggy or mushy when frozen and thawed out. Save the toppings for 10-15 minutes after you take your bowl out of the freezer. Enjoy!
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- 1/2 cup plain, full fat, greek yogurt $0.38
- 1 tbsp peanut butter $0.07
- 1 cup whole frozen strawberries (about 6-7) $0.63
- 1 cup frozen banana chunks (about 3/4-1 whole) $0.24
- 1-2 tbsp skim milk $0.01
- TOPPINGS!
Ingredients
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- Add all the ingredients (minus the milk) in order into your blender. If you're using a single serving cup that you have to flip over to attach to your blender base, add the ingredients in backwards so the yogurt is closest to the blade and the bananas are the farthest.
- BLEND! The consistency should be thick and smooth like soft serve ice cream. If your mixture is too thick or all of the ingredients aren't blending together, give your blender a good shake and add a tablespoon or two of milk and continue blending until it's all smooth.
- Spoon your super thick smoothie into a bowl, add all the amazing toppings your heart desires, and eat immediately! (Or freeze for later. 😉 )
- Follow all of the steps above, but spoon your mixture into a single serving disposable bowl with a lid like these: https://www.amazon.com/gp/product/B0749R7VYB/ref=ask_ql_qh_dp_hza
- Don't put any toppings on it. Granola would get soggy and the fresh fruit would freeze and then melt into a mushy mess when you want to thaw and eat it.
- On the lid of the bowl, write: • Let stand at room temp. for 10-15 minutes • Add toppings, dig in • Date bowl was frozen
- This smoothie bowl should keep in the freezer for about 2 months before ice crystals start to form, compromising the texture and flavor.
Serving size: 1 bowl (the whole recipe)
Servings: 1
Price for dish: $1.33
Price per serving: $1.33
Nutrition per serving:
Calories: 355
Carbs: 45.7 g
Protein: 10.1 g
Fats: 17.3 g
Sodium: 132.9 mg
Sugar: 27.5 g
