Frozen and fresh strawberries are the star in this thick, refreshing, creamy Strawberry Almond Milk Smoothie!
Why You’ll Love This Recipe
Frozen strawberries (organic, if possible) are great for many recipes, but there’s no better way to use them than in a fruity, thick, cold Strawberry Almond Milk Smoothie. I don’t care what time of year it is, tasty smoothies are good to keep in your repertoire for healthy recipes to make for a quick snack or just a sweet treat because you deserve one 🙂
Here’s some good reasons to make them!
- This strawberry banana smoothie recipe is thick, cold, creamy and totally delicious, and made with a base of frozen bananas and frozen berries. This is a great recipe combination for a tasty smoothie, but you can experiment with other varieties of fruits.
- This delicious smoothie is made from (mostly) whole foods and tastes like a healthy-ish strawberry milkshake! Frozen banana chunks gives this recipe their ice-cream-like texture and smooth consistency.
- The granola topping is a little bit like a fresh oatmeal cookie crumbled on top, just like the best strawberry smoothie you’d find in one of the local smoothie shops.
- Easy to make, and really fresh tasting and easy to find simple ingredients.
- I’m not sure what constitutes a healthy smoothie, but the extreme creaminess of this one is thanks to frozen bananas, not ice cream plus lots of fresh berries.
- There’s no cow’s milk (or any dairy products) in the recipe, but you can substitute it it you’d like.
Ingredients You’ll Need
For the full instructions and list of ingredients, please scroll down to the recipe card below.
- Strawberries: Frozen and fresh are needed for this recipe
- Maple Syrup and Strawberry Jam: Two easy ingredients to sweeten things up
- Frozen Bananas: This is the key to creamy, cold smoothies, they taste almost like ice cream when blended!
- Unsweetened Almond Milk: A little more than a cup almond milk is what we want
- Oats, Almonds, Flour, Coconut Oil: To make a simple oatmeal granola topping (optional! Buy granola at the store instead!)
For the full recipe and list of instructions and ingredients, please scroll down to the recipe card below.
Guys, if you have 15 minutes, make this granola topping. It’s super easy and tasty, and the 15 minutes includes the time it takes to bake it.
Make it ahead, it keeps for a couple of weeks, but feel free to skip it altogether or buy a good quality granola instead.
Here’s all you do:
- In a medium-sized bowl, add the oats, coconut oil, flour, cinnamon, salt, maple syrup and sliced almonds. Use clean hands to rub the ingredients together until they clump and are combined.
- Bake for about ten minutes until golden brown, then set aside to cool.
Tips for the Best Flavor
- Somewhere along the line I realized the homemade apricot jam in my fridge was useful for more things than just toast, so I started using it in marinades, salad dressings and definitely on my pancakes with creamy peanut butter. In this recipe, it really packs a punch of concentrated flavor 🙂
- Using a good quality strawberry jam in this recipe amps up the strawberry flavor you just can’t get any other way.
Tips for Blending
- Add the frozen fruit, the cup of almond milk, and the other ingredients to the blender, then give it a whirl on the highest speed until it starts to break up.
- If the mixture is too thick, add a little more almond milk – a tablespoon at a time – until you have a thick, but pour-able drink.
Here are a few ideas to help you assemble this easy strawberry smoothie:
- Use a straight-sided glass for prettiest results
- Make sure to stir the smoothie while it’s still inside the blender with a long spoon before you attempt to pour it in glasses. It sets up quickly, especially if it’s been sitting in the blender for even a few minutes.
- For the whipped topping, stir it to get it smooth before spooning it carefully on the top of each glass. A tablespoon is all you need.
- Sprinkle a generous tablespoon of the granola crumble topping next, followed by a sliced strawberry or two which looks perfect on top.
- Make sure to use a frozen banana in the recipe! This will give you the creamy texture and the right consistency, and it works and tastes much, much better than using ice cubes.
- One of my favorite tricks is to get an extra basket of strawberries or two at the Farmer’s Market in summer. Wash them, remove green stems, then spread on a large baking sheet to freeze for an hour. After frozen, store them in an airtight container or freezer bag and they’ll stay great for months.
- Do this same thing for those bananas that are ready to go bad on the counter, and you’ll be able to make a strawberry granola smoothie any time you’re craving one! 🙂
- This is an easy breakfast or snack for any time of day. Think of frozen bananas and any kind of frozen fruit as your base recipe, and experiment with other ingredients and combinations you like.
- Make a hearty breakfast bowl by subbing some vanilla yogurt for the milk, then add a scoop of protein powder or peanut butter before blending. It will have a thick texture! Spoon it into a bowl, and garnish with fresh banana slices and cut strawberries.
- I love smoothies as a brunch item to serve alongside a Zucchini Potato Fritatta these simple Fruit Toasts, a delicious Cherry Puff Pastry Turnover, or a big slice of Fig Banana Bread.
- I’ve been known to have one with my Cherry Oatmeal, or with this Healthy Breakfast Bowl too, or a handful of Dark Chocolate Trail Mix. If you’re feeling a little naughty, try this Chocolate Covered Popcorn too!
- Bring out a tray of them on a hot afternoon for everyone to enjoy, or on game days, baby or wedding shower brunches, Mother’s Day or Easter.
- If you’ve got a crowd, they look especially cute in shot glasses with a tiny whipped cream dot and fresh strawberry half sitting on top of it for garnish. Have fun!
Frequently Asked Questions
This stuff will keep for a week or so in an airtight container, and is very good on yogurt with fresh fruit, or just straight-up as a snack.
I like a natural variety non-dairy frozen whipped topping available in well-stocked grocery stores.
Easily, yes! I would suggest only making a couple smoothies at a time, though, depending on the capacity of your blender.
No problem! Buy a good quality vanilla or other plain granola at your local bakery, coffee spot or grocery store and use it instead!
Switch the flour for almond flour, and the oats for gluten free oats and you’ll be good to go.
You sure can! If you don’t want to use unsweetened almond milk, try rice milk, soy milk, coconut milk, oat milk or cashew milk. Any of these are a great alternative to cows milk. Try varieties with no added sugar. You can also use Greek Yogurt for variety.
Add a tablespoon of almond butter before blending…it’s a great way to get a little more protein! You can also use different kinds of fruit, say sliced frozen peaches, for example.
More Recipes to Try:
Jelly Filled Peanut Butter Cookies: These are outstanding!
Banana Snack Cake: With oats and a delish cream cheese frosting!
Cherry Oatmeal: This just tastes downright special!
Mini Strawberry Pies: So cute and everyone loves these!
Dark Cherry Smoothies: Creamy and full of deep cherry flavor
Fresh Figs, Three Ways: Three fresh fig recipes in this popular post!
Pineapple Smoothie: Totally tropical and refreshing!
Decorated Chocolate Covered Strawberries: So pretty! So delish!
Summer Fruit Crisp: Warm crumble topping meets fresh summer fruits…yum!
If you’ve tried this Strawberry Almond Milk Smoothie, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
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Strawberry Almond Milk Smoothie
- 16 ounces Whole Frozen Strawberries
- 1 large Frozen Banana about one cup
- 3 tablespoons Strawberry Jam or more if you like it sweeter
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Kosher Salt
- 1 ½ cups Vanilla Almond Milk (unsweetened)
- ¼ cup Oatmeal (not instant)
- 2 Tablespoons Sliced Almonds
- 2 tablespoons Flour
- ½ Teaspoon Cinnamon
- ⅛ Teaspoon Kosher Salt
- 1 Tablespoon Coconut Oil slightly rounded tablespoon
- 2 Tablespoons Maple Syrup
- ½ cup Fresh Strawberries, sliced in half for serving
- ½ cup Non-dairy whipped topping, optional
- Make the Granola Topping Preheat oven to 400, and line a large baking sheet with parchment paper
- In a small bowl, combine the oatmeal, almonds, flour, cinnamon, salt, coconut oil and maple syrup. With clean hands, combine the ingredients by pinching everything together until it's combined. Drop onto the baking sheet and bake for 10 minutes, or until lightly brown. Remove from oven and set aside to cool.
- In an electric blender, add the frozen strawberries and banana, the jam, the maple syrup, vanilla extract, salt, and almond milk, and blend it together until completely smooth. If the mixture is too stiff, add another tablespoon or two of almond milk until it's at a consistency that is thick but pour-able. Taste and add more maple syrup or jam if you like it a little sweeter. Divide between four glasses and top with a generous tablespoon or two of the granola topping, and whipped cream and fresh strawberries for garnish.
- Use a lightly rounded tablespoon of coconut oil for the granola topping
- Taste the smoothie with a clean spoon before serving, add another tablespoon of jam or maple syrup if the mixture is a little tart, which can vary depending on the sweetness of your strawberries.
- Extra granola topping is excellent on ice cream or yogurt.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible