This strawberry smoothie will be a hit with you. This dish has an irresistible nutty strawberry flavor and is cold, creamy, and filling.These strawberry smoothies only need four ingredients in their most basic form: frozen strawberries, frozen bananas, almond milk, and almond butter.
You can make this smoothie recipe for breakfast, and it tastes like a strawberry milkshake! All summer long, I’ll be drinking on these pink beverages, and I hope the recipe becomes a regular in your household as well.
Smoothies, in my opinion, should be really straightforward. I don’t want to raid my pantry and refrigerator every morning simply to make a smoothie. I don’t do well in the mornings! Additionally, if you have a sweet tooth in the afternoon or after supper, you can easily make one of these smoothies.
For a nutritional boost, you may alter the recipe by include flax or oats. You can even drizzle a little maple syrup on top to make them taste even more dessert-like. However, the four-ingredient combination has me more than satisfied, and I believe you will be as well.
How to Prepare Smoothies with Strawberries
It’s simple to make these strawberry smoothies. Given their high protein and fiber content, they are surprisingly satisfying. They’re that wonderful. Make them for breakfast or whenever you’re in the mood for ice cream.
The typical strawberry flavor, antioxidants, and bright pink hue are all present in frozen strawberries. You only need one 10-ounce bag, or around two cups. Purchase organic strawberries if at all possible because ordinary berries are known for having excessive pesticide exposure.
This smoothie is naturally sweet and lusciously creamy thanks to frozen bananas.
Additionally creamy, almond butter also contains protein, fiber, and heart-healthy monounsaturated fat.
To make this smoothie as creamy as possible, use vanilla almond milk (cashew or coconut milk options work well, too). To avoid using refined sugar, choose unsweetened. Malk, Three Trees, and Forager’s are three of my favorite brands. Alternately, use water for a softer texture.
Add maple syrup to taste to make the smoothie sweeter. Normally, the sweetness of the bananas is sufficient for me, but a light drizzle of maple syrup transforms this smoothie into a milkshake.
You can add up to 1/4 cup old-fashioned oats and/or up to 2 teaspoons flax seed for more sticking power (whole or ground). I adore how flax gives leftover smoothies a texture that is almost pudding-like.
Watch Making a Strawberry Smoothie: A Simple Recipe.
How to Quickly Freeze Bananas (and Minimize Freezer Burn)
Buy a lot of bananas and wait until they are properly ripe. In order to make banana bread, you want bananas that are pleasantly yellow, perhaps with a few spots, rather than completely patchy brown.
Bananas should be peeled and cut into 1/2-inch slices. Place the slices in a single layer on baking sheets lined with parchment paper (choose a sheet or sheets that will fit in your freezer) and flash freeze them. This is a fantastic quick method for freezing bananas.
They can be put in a freezer bag once they are completely frozen and will stay there for a while.
Before using, let strawberries thaw for five minutes.
Larger frozen strawberries, in particular, can damage your blender. Before usage, let the strawberries defrost at room temperature for 5 to 10 minutes to avoid damaging your blender and for easier blending. Alternatively, you may microwave them for 30 to 60 seconds, just long enough for the ice to melt and the cookies to lose some of their crunch.
If the mixture is still difficult to blend, pause, stir it, and then wait a few more minutes before attempting again. If you require extra traction, you can simply add a further splash or two of milk.
- 1 1/2 to 2 cups of water or unsweetened vanilla almond milk
- 1 12 cups of frozen bananas (I freeze mine in 1/2-inch slices) and 10 ounces (2 cups) of thawed frozen strawberries
- 1/4 cup of almond butter
- 14 cup old-fashioned oats and/or 2 teaspoons flax seed are optional nutrition boosters.
- 1-2 teaspoons of maple syrup, for sweetness, if desired
- All of the components should be combined in a blender, starting with the almond milk.
- Blend on low until the blender gets going, then quickly increase the speed to the maximum setting (or if your blender has a smoothie function, that will work well). If your blender has a tamper, use it, and take breaks as needed to scrape the sides. Let the mixture sit for a while before attempting again if the strawberries are stubborn about breaking up. If more milk is required, add up to 12 cup.
- If you want a sweeter smoothie, add maple syrup once the smoothie is fully smooth and creamy. Depending on the number of glasses you want to serve, divide the smoothie between 2 and 4. Serve right away!
This recipe is a variation of my Simple Blueberry Smoothie.
*STRAWBERRY NOTE: Even with powerful blenders, frozen strawberries, especially when large, can be challenging to blend. I advise defrosting the strawberries at room temperature for 5 to 10 minutes in advance because of this.
MAKE IT GLUTEN FREE: Oats are not necessary for the smoothie to be gluten-free. Make sure the oats you add are gluten-free if you do so.
CHANGE IT TO BE NUT FREE: I haven’t tried it, but you may use water in place of the almond milk and sunbutter in place of the almond butter.
STORAGE SUGGESTIONS: These smoothies keep nicely for one to two days in the refrigerator, covered. If you’re troubled by the color change of the top layer, scoop it off.