Simple Strawberry Smoothie
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
4 cups
- 1 ½ cups to 2 cups unsweetened vanilla almond milk or water
- 10 ounces (2 cups) frozen strawberries, thawed for 5 to 10 minutes*
- 1 ½ cups frozen bananas (freeze in ½″ slices)
- ¼ cup almond butter
- Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed
- 1 to 2 teaspoons maple syrup, if desired for sweetness
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Preparation
Step 1
In a blender, combine all of the ingredients, starting with the almond milk.
Step 2
Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible. Use blender’s tamper if available, and stop to scrape down the sides as necessary. If the strawberries refuse to break up, let the mixture rest for several minutes before trying again. Add up to ½ cup additional milk if necessary.
Step 3
Once the smoothie is completely smooth and creamy, taste and blend in maple syrup if you’d like a sweeter smoothie. Divide the smoothie into 2 to 4 glasses, depending on your desired serving size. Serve immediately!
Step 4
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Chef's notes
Recipe adapted from Basic Blueberry Smoothie.
*Frozen strawberries can be hard to blend. Thaw for 5 to 10 minutes before using.
Make it gluten-free:
The smoothie is gluten-free without the oats. If adding oats, ensure they are certified gluten-free.
Make it nut-free:
Substitute sunbutter for almond butter, and nut-free milk or water for almond milk.
Storage suggestions:
Keep in the refrigerator, covered, for 1 to 2 days. The top layer may darken; scoop off if preferred.
