Thick Strawberry Banana Yogurt Smoothie Bowl with Granola

Name: Thick Strawberry Banana Yogurt Smoothie Bowl with Granola
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups (300 g) frozen strawberries, unthawed, straight from the freezer; 1 large (120 g) ripe banana, peeled, sliced into ½-inch (1 cm) rounds, and frozen solid if possible; 1 cup (245 g) vanilla yogurt, cold, full-fat or low-fat (not drinkable); ¼ cup (60 ml) milk of choice, cold, plus up to 2 tablespoons (30 ml) more only if needed; 1 tablespoon (12 g) chia seeds, whole; 1 teaspoon (7 g) honey or maple syrup, only if your fruit is tart (optional); ½ cup (60 g) granola, any flavor, divided in half; 2 teaspoons (8 g) chia seeds, whole, for sprinkling; 4 medium (75 g) fresh strawberries, hulled and thinly sliced; ½ small (50 g) small banana, peeled and cut into thin rounds just before serving

From the MyKitchenBank Kitchen

A spoonable, ice-cream-thick smoothie bowl made with frozen strawberries, ripe banana, and vanilla yogurt, then topped with crunchy granola, chia seeds, and fresh fruit. It takes 10 minutes and makes a filling breakfast.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 2 bowls (about 1½ cups / 360 ml smoothie base each)

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Ingredients

2 servings

For the smoothie base
2 cups (300 g) frozen strawberries, unthawed, straight from the freezer
1 large (120 g) ripe banana, peeled, sliced into ½-inch (1 cm) rounds, and frozen solid if possible
1 cup (245 g) vanilla yogurt, cold, full-fat or low-fat (not drinkable)
¼ cup (60 ml) milk of choice, cold, plus up to 2 tablespoons (30 ml) more only if needed
1 tablespoon (12 g) chia seeds, whole
1 teaspoon (7 g) honey or maple syrup, only if your fruit is tart (optional)
For the toppings
½ cup (60 g) granola, any flavor, divided in half
2 teaspoons (8 g) chia seeds, whole, for sprinkling
4 medium (75 g) fresh strawberries, hulled and thinly sliced
½ small (50 g) small banana, peeled and cut into thin rounds just before serving

Equipment (5)

High-speed blender or standard blender with a tamper (about 48 oz / 1.4 L capacity)
2 serving bowls (16 oz / 475 ml or larger)
Rubber spatula
Measuring cups and spoons
Small knife and cutting board

Steps

Before you start

Freeze the banana in slices for at least 4 hours (or use a fresh banana and an extra ¼ cup frozen strawberries) for the thickest texture.
Chill two serving bowls in the freezer while you gather ingredients so the smoothie stays thick longer.
Measure the milk and add it gradually: too much liquid is the most common reason smoothie bowls turn out thin.
Have all toppings sliced and ready before blending, since the base starts to melt within minutes.

1
Prep the toppings
- Hull and thinly slice the 4 fresh strawberries, and measure the granola and 2 teaspoons chia seeds for topping.
- Leave the topping banana unpeeled until step 5 so it doesn't brown.
- Place two serving bowls in the freezer.
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Ready when: Toppings are measured and within arm's reach.
Tip: Chilled bowls slow melting, which keeps the base thick while you assemble.
2
Load the blender
- Add the ingredients in this order: milk, yogurt, honey (if using), 1 tablespoon chia seeds, frozen banana slices, then frozen strawberries on top.
- Liquids at the bottom help the blades catch the frozen fruit.
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Ready when: All base ingredients are in the jar, frozen fruit on top.
Tip: Taste the strawberries first. If they are very tart, include the honey.
3
Blend until thick
- Start on low speed and use the tamper (or stop and stir with a spatula) to push the fruit into the blades.
- Increase to high and blend 45–60 seconds.
- Stop and scrape the sides if the blades spin without catching fruit.
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Ready when: The mixture is smooth, with no visible chunks, and looks like soft-serve ice cream that holds a spoon upright.
Tip: If the blades won't catch, add milk 1 tablespoon at a time, up to 2 tablespoons total. Adding more makes it drinkable rather than spoonable.
4
Rest and re-check
- Turn off the blender and let the base sit 5 minutes in the jar.
- The chia seeds begin to absorb liquid and thicken it slightly.
- Give it a quick stir and check that it still mounds on a spoon.
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Ready when: The base holds a mound on the spoon rather than running off.
Tip: If it has become too stiff to scoop, blend 5 seconds with 1 tablespoon milk.
5
Fill the bowls
- Take the bowls from the freezer.
- Peel and slice the topping banana into thin rounds.
- Divide the smoothie base between the two bowls (about 1½ cups / 360 ml each) and smooth the tops with the back of a spoon.
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Ready when: Each bowl has an even, thick layer with a flat surface.
6
Top and serve
- Arrange the sliced strawberries and banana rounds in rows over each bowl.
- Pour ¼ cup (30 g) granola into a pile on each, then sprinkle each bowl with 1 teaspoon chia seeds.
- Serve right away with a spoon.
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Ready when: Toppings sit on the surface without sinking into the base.
Tip: Add the granola last and eat within 10 minutes, or it will soften.

Good to know

Tips

Use frozen fruit, not fresh with ice. Ice dilutes the flavor and gives a watery, icy texture.
Always add the liquid first and the frozen fruit last so the blades don't stall.
Aim for a texture that holds a spoon upright. If it pours, add 2 more tablespoons frozen strawberries and blend again.
Slice toppings thinly and arrange them lightly so they stay on top of the base.

Make ahead

"Freeze the banana slices and portion the frozen strawberries into bags up to 1 month ahead. You can blend the base up to 4 hours ahead and keep it in a covered container in the freezer. Let it soften 10 minutes at room temperature and stir before serving. Add toppings just before eating."

Storage & reheating

"Best eaten immediately. Leftover base keeps in a covered container in the freezer for up to 1 week. Thaw 10–15 minutes at room temperature, then stir or re-blend briefly with 1 tablespoon milk. It can stay in the fridge up to 12 hours, but will be thinner. Do not store with granola on top, because the granola turns soggy within minutes."

Substitutions

vanilla yogurt → plain Greek yogurt plus 1 teaspoon honey and ¼ teaspoon vanilla extract. Gives a tangier, higher-protein, slightly thicker bowl. Add 1–2 tablespoons extra milk if needed.
milk of choice → orange juice or unsweetened almond milk. Orange juice adds brightness; use the same amount.
ripe banana → ½ cup (75 g) frozen mango chunks. Use if you don't want banana. The base will be slightly less creamy.
granola → toasted coconut flakes or chopped nuts. Gives a similar crunch and works for gluten-free diets.