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!
❤️ Reasons to Love This Recipe
- It's delicious. This probably goes without saying, but this smoothie bowl is truly luscious!
- It's quick. This recipe can be done and ready to eat in five minutes or less!
- It's simple. You can get everything you need at your regular grocery store. No fancy ingredients needed here.
- It's easy. This is a one-step wonder. If you have a high speed blender or food processor, you have everything you need to make this recipe.
- 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.
- 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.
Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.
For more topping ideas, check out our toppings for smoothie bowls post.
- Dry measuring cups.
- Chef's knife. Used to slice the bananas and the strawberries for the topping.
- Blender. A high speed blender is best. We use and love the Vitamix E310 Explorian blender. It's the most used small appliance in our kitchen. If you don't have a high speed blender, it might be helpful the cut the strawberries in half before blending so as to not overwork your blender.
- Medium bowl. Used to mix the crumble topping.
- Pastry cutter. This is used to blend the ingredients for the crumble. You can also use a sturdy fork.
- Baking sheet. Used to baked the crumble topping.
- 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.
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.
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Strawberry Banana 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
- ½ cup ground almonds
- 2 tablespoons rolled oats
- 1½ tablespoon salted butter Cold and chopped into cubes.
- 1 tablespoon maple syrup
- 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
- 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.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.