Gluten-Free Strawberry Banana Smoothie Bowl
A strawberry banana smoothie bowl thick enough to hold its toppings. Letting the frozen strawberries soften for a few minutes and keeping the almond milk to 1/2 cup gives a soft-serve texture instead of a drinkable smoothie.
Best for a pink, spoonable breakfast bowl from a bag of frozen strawberries and one banana.
At a glance: This easy breakfast recipe yields 4 servings in about 10 minutes (10 min prep). It uses 7 ingredients — including frozen whole strawberries, frozen banana, unsweetened almond milk — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Strawberry Banana Smoothie Bowl: When preparing this breakfast recipe, a blender that recently blended oats or regular granola should be washed, including the gasket under the blade. Use granola and chia seeds labeled gluten-free, and keep the granola topping apart from regular granola.
Gluten-Free Notes for Gluten-Free Strawberry Banana Smoothie Bowl: Strawberries, banana, almond milk and chia seeds are naturally gluten-free. Granola is the topping to check: buy one labeled gluten-free, since many granolas use ordinary oats.
Ingredients
Shop links on this page are for unsweetened almond milk, plus more as needed, chia seeds, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Store leftover base, without toppings, in an airtight container in the freezer for up to 1 month. Thaw about 10 minutes, then re-blend with a little almond milk until spoonable.
- More banana makes the bowl creamier and sweeter; more strawberries make it tarter and icier. For an extra-thick bowl use 1 1/2 cups strawberries and 2 bananas.
- Freeze peeled banana coins on a tray before bagging them so they do not freeze into one block.
- Buy frozen strawberries packed without syrup; the bag should list only strawberries.
- In a blender without a tamper, stop every 20 seconds to stir and add the almond milk 2 tablespoons at a time.
Common questions
How do I make a smoothie bowl thick enough to eat with a spoon?
Keep the liquid to about 1/2 cup for 3 cups of frozen fruit, pour the liquid in first, and use the tamper instead of adding more milk. A frozen banana gives body that strawberries alone do not.
Can I use fresh strawberries in a smoothie bowl?
Only if the banana is frozen, and add 1/2 cup ice. The bowl will be softer, closer to a thick smoothie.
How do I make a strawberry smoothie bowl without banana?
Replace the banana with 1/2 cup plain Greek yogurt for a creamy, tangy bowl, or 1/2 cup frozen mango plus 1 more tablespoon chia seeds to keep it dairy-free.
Can I make strawberry banana smoothie bowls ahead?
Blend, spoon into freezer-safe cups and freeze up to 1 week. Let a cup sit 10 to 15 minutes before eating, and add toppings just before serving.
How long does Gluten-Free Strawberry Banana Smoothie Bowl take?
Gluten-Free Strawberry Banana Smoothie Bowl takes about 10 minutes: 10 minutes to prep, for 4 servings.
What should I check before making Gluten-Free Strawberry Banana Smoothie Bowl with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Strawberry Banana Smoothie Bowl?
Check frozen whole strawberries, frozen banana, sliced, unsweetened almond milk , plus more as needed before they go into Gluten-Free Strawberry Banana Smoothie Bowl. A blender that recently blended oats or regular granola should be washed, including the gasket under the blade. Use granola and chia seeds labeled gluten-free, and keep the granola topping apart from regular granola.
How should leftover Gluten-Free Strawberry Banana Smoothie Bowl be stored?
Store leftover base, without toppings, in an airtight container in the freezer for up to 1 month. Thaw about 10 minutes, then re-blend with a little almond milk until spoonable.
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