5-Minute Fruit Smoothie Bowl

ByMadison Rae
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why make this recipe

A 5-Minute Fruit Smoothie Bowl with Greek Yogurt is perfect for those busy mornings when you need a quick yet nutritious breakfast. It’s refreshing, filling, and packed with vitamins from the fruits and protein from the yogurt. Plus, it only takes a few minutes to prepare, making it an ideal choice for anyone on the go. You can easily customize it with your favorite toppings, making each bowl unique and delicious.

how to make 5-Minute Fruit Smoothie Bowl (with Greek Yogurt)

Ingredients:

  • 1 banana
  • 1 cup frozen strawberries
  • 1/3 cup frozen pineapple chunks
  • 1/2 cup vanilla Greek yogurt
  • Sliced strawberries
  • Sliced bananas
  • Fresh blueberries
  • Granola
  • Shredded coconut
  • Slivered almonds
  • Chopped walnuts
  • Chia seeds
  • Sunflower seeds

Directions:

  1. Prep: Chop the banana into 1-inch pieces and freeze for at least 1-2 hours if possible (or overnight).
  2. Process: Add all ingredients to a food processor fitted with a standard S blade. Process for 2-4 minutes, stopping to scrape the sides down with a plastic spatula as needed.
  3. Enjoy: Once everything is smooth and well combined, scoop the mixture into individual bowls. Add any desired toppings and enjoy immediately.

how to serve 5-Minute Fruit Smoothie Bowl (with Greek Yogurt)

Serve your smoothie bowl fresh right after making it. Add sliced fruits, granola, and nuts on top for added texture and flavor. You can also drizzle a little honey or maple syrup for extra sweetness.

how to store 5-Minute Fruit Smoothie Bowl (with Greek Yogurt)

This smoothie bowl is best enjoyed right away for the freshest taste. However, if you have leftovers, you can store them in an airtight container in the fridge for up to one day. It may thicken, so you might need to stir in a little milk or yogurt to loosen it up before eating.

tips to make 5-Minute Fruit Smoothie Bowl (with Greek Yogurt)

  • Use ripe bananas for a sweeter and creamier texture.
  • Experiment with other frozen fruits like blueberries or mango for different flavors.
  • Make it vegan by using plant-based yogurt and skipping the granola if it contains honey.
  • Add a scoop of protein powder for an extra protein boost.

variation

Try adding a spoonful of nut butter for creaminess and flavor. You can also blend in spinach or kale for added nutrients without affecting the taste much.

FAQs

Can I use fresh fruit instead of frozen?
Yes, you can use fresh fruit, but the texture will be different. Frozen fruit helps create a thicker, colder smoothie bowl.

How can I make this bowl lower in sugar?
You can skip the banana or reduce the amount of yogurt. Choose unsweetened yogurt and limit the toppings with added sugars.

Is there a dairy-free option?
Absolutely! You can substitute Greek yogurt with coconut yogurt or any plant-based yogurt you prefer.

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5-Minute Fruit Smoothie Bowl with Greek Yogurt

  • Author: admin
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A quick and nutritious breakfast smoothie bowl packed with fruits and Greek yogurt, perfect for busy mornings.

Ingredients

Scale
  • 1 banana
  • 1 cup frozen strawberries
  • 1/3 cup frozen pineapple chunks
  • 1/2 cup vanilla Greek yogurt
  • Sliced strawberries
  • Sliced bananas
  • Fresh blueberries
  • Granola
  • Shredded coconut
  • Slivered almonds
  • Chopped walnuts
  • Chia seeds
  • Sunflower seeds

Instructions

  1. Chop the banana into 1-inch pieces and freeze for at least 1-2 hours if possible (or overnight).
  2. Add all ingredients to a food processor fitted with a standard S blade. Process for 2-4 minutes, stopping to scrape the sides down with a plastic spatula as needed.
  3. Once everything is smooth and well combined, scoop the mixture into individual bowls. Add any desired toppings and enjoy immediately.

Notes

For added sweetness, drizzle with honey or maple syrup. Store leftovers in an airtight container in the fridge for up to one day.

  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 5mg

Keywords: smoothie bowl, healthy breakfast, fruit smoothie, Greek yogurt, quick recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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