Strawberry Matcha Smoothie Bowl (Printable Version)

A creamy blend of matcha and strawberries topped with granola and seeds for a fresh, energizing bowl.

# The Ingredients You'll Need:

→ Base

01 - 1 cup frozen strawberries
02 - 1 ripe banana, frozen
03 - 1 cup unsweetened almond milk
04 - 1 tablespoon pure maple syrup

→ Matcha Layer

05 - 1 teaspoon matcha green tea powder
06 - 1/4 cup plain Greek yogurt
07 - 1/4 cup unsweetened almond milk

→ Toppings

08 - 1/2 cup fresh strawberries, sliced
09 - 1/4 cup granola, gluten-free
10 - 1 tablespoon unsweetened coconut flakes
11 - 1 tablespoon chia seeds
12 - 1 tablespoon white chocolate chips

# Step-by-Step Instructions:

01 - Combine frozen strawberries, frozen banana, 1 cup almond milk, and maple syrup in blender. Process until smooth and creamy consistency is achieved.
02 - Divide strawberry mixture evenly between two bowls, leaving approximately 1 inch of space at the top for matcha layer.
03 - Rinse blender. Combine Greek yogurt, matcha powder, and 1/4 cup almond milk. Blend until fully incorporated and smooth.
04 - Gently swirl or carefully layer matcha mixture over strawberry base in each bowl, creating a marbled effect.
05 - Arrange fresh strawberry slices, granola, coconut flakes, chia seeds, and white chocolate chips across bowls according to preference.
06 - Serve immediately with spoon while base remains chilled and toppings retain their texture.

# Additional Tips::

01 -
  • It's ready in 10 minutes flat, which means you can actually eat breakfast before your coffee gets cold.
  • The earthy matcha and sweet strawberry combination is so naturally balanced you won't feel guilty about the granola on top.
  • One bowl is beautiful enough to photograph but humble enough to enjoy on a Tuesday morning in your pajamas.
02 -
  • Don't skip freezing the banana—fresh banana makes everything too thin and watery, and the whole point is that creamy, soft-serve texture that makes you feel like you're eating something indulgent.
  • Matcha powder clumps like it has a personal vendetta, so whisk it with a tiny splash of milk before blending, or you'll end up with little green specks that refuse to dissolve no matter how long you blend.
03 -
  • If your matcha tastes bitter, your powder is either old or you used ceremonial grade by accident—culinary matcha is more forgiving and naturally a bit sweeter.
  • The trick to perfect texture is using a high-speed blender and cold ingredients straight from the freezer; it takes 10 seconds longer but the difference is real.
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