If you are looking for a delicious dairy-free smoothie bowl, you have just found what you’re looking for with this strawberry banana smoothie bowl. The base for this smoothie bowl is creamy coconut milk. It adds a unique flavor that pairs perfectly with the strawberries and bananas. We couldn’t stop eating it! When you add the sliced strawberries and crumble topping, it’s the perfect breakfast treat!
We have shared several smoothie bowls on the site, like this mango smoothie bowl, tropical smoothie bowl, and banana smoothie bowl, (we’re sure you will love those as well), but this one is truly unique in that it uses canned coconut milk as the base instead of Greek yogurt. The end result is something that tastes more like dessert than breakfast plus it’s dairy free!
What You’ll Love About This Recipe
Ingredients
Smoothie Bowl
- Canned coconut milk. Be sure to use canned coconut milk and not the coconut milk you would find in the dairy case in your grocery store. Canned coconut milk has a thick, creamy texture. While the coconut milk you find in the dairy case has a high water content.
- Frozen strawberries. You can usually buy frozen bags of strawberries at the grocery store. To freeze your own, follow the instructions below for freezing banana.
- Large banana. Sliced and frozen. To freeze, line a small baking sheet with wax paper, slice the banana, and spread the slices on the prepared baking sheet. Freeze overnight.
- Rolled oats. Adds fiber and nutrition.
- Vanilla extract. Adds flavor. You can substitute almond or coconut extract.
- Ground cinnamon. Adds flavor.
- Honey. Adds sweetness, but you can omit this if you are on a low-sugar diet, or you can substitute a sugar-free honey substitute like Nature’s Hollow sugar free honey substitute.
- Strawberries. Sliced. Used as a garnish. You can also add some sliced bananas.
- Micro greens. Used as a garnish. It adds color and nutrition.
See recipe card for quantities.
Crumble Topping
- Ground almonds. You can use almond meal or almond flour. Almond meal is coarser than almond flour. We like Bob’s Red Mill Gluten Free Almond Meal or Natural Almond Flour.
- Rolled oats. We used rolled oats, but you can probably substitute quick or steel cut oats.
- Salted butter. Cold and chopped into cubes.
- Maple syrup. Maple syrup adds sweetness and helps the mixture to hold together to form crumbles.
Instructions
Smoothie Bowl
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Crumble Topping
Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.
Tools You’ll Need
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Substitutions
- Low fat – For a lower fat version, you can substitute plain, coconut, or vanilla Greek yogurt.
- Low sugar – Omit the honey or use sugar free honey substitute. We suggest giving Nature’s Hollow sugar free honey substitute a try.
Storage
Store any leftovers in an airtight container in your refrigerator. It will keep for up to five days. Store only the blended smoothie mixture, not the toppings. Add the toppings just before serving.
Related Recipes
See more smoothie and smoothie bowl recipes →
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Strawberry Banana Smoothie Bowl Recipe
Ingredients
Smoothie Bowl
- 1 cup canned coconut milk Be sure to use canned coconut milk and not the coconut milk you would find in the dairy case.
- 2 cups frozen strawberries
- 1 large banana Sliced and frozen. To freeze, line a small baking sheet with wax paper, slice the banana, and spread the slices on the prepared baking sheet. Freeze overnight.
- ¼ cup rolled oats
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- ¼ cup strawberries Sliced.
- micro greens Garnish
Crumble Topping
- ½ cup ground almonds
- 2 tablespoons rolled oats
- 1½ tablespoon salted butter Cold and chopped into cubes.
- 1 tablespoon maple syrup
Instructions
Smoothie Bowl
- Add coconut milk, frozen strawberries, banana, oats, vanilla extract, cinnamon, and honey to a high speed blender and blend until smooth.1 cup canned coconut milk, 2 cups frozen strawberries, 1 large banana, ¼ cup rolled oats, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 tablespoon honey
- Pour into serving bowls. Top with crumble, sliced fresh strawberries and micro greens.¼ cup strawberries, micro greens
Crumble Topping
- Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.
- Combine ground almonds and oats in a medium bowl.½ cup ground almonds, 2 tablespoons rolled oats
- Add butter and combine with the back of a fork or pastry cutter.1½ tablespoon salted butter
- Stir in maple syrup.1 tablespoon maple syrup
- Spread mixture onto prepared baking sheet and bake for 8-10 minutes or until golden. Allow to cool. Then break into crumbles and sprinkle on top of smoothie bowl.
This smoothie bowl recipe is delicious!
My new go to recipe for a healthy breakfast.