This is the smoothie I turn to on those mornings when my eyes barely open and the day already feels like it’s running ahead of me. It’s simple, creamy, and naturally sweet—just what I want for myself, and perfect for getting my family out the door with something nourishing in their bellies.

I’ll be honest, I don’t overthink it. Smoothies like this are the reason my freezer is always stocked with fruit and my fridge has yogurt ready to go. I love how adaptable it is, too—whether I’m feeling virtuous with extra greens or a bit indulgent with a swirl of peanut butter, this basic recipe is my starting point.

What I Like to Keep on Hand for This Smoothie

This isn’t some fussy recipe with a shopping list as long as your arm. It’s all about using what you have. Let me tell you how I usually make it:

Milk: I usually go with regular low-fat milk since that’s what’s in the fridge most days, but any milk will work. Whole milk makes it extra creamy. Almond milk or oat milk are great if you want it dairy-free. I’ve even used orange juice in a pinch for a bright, tart twist.

Yogurt: This is my secret weapon for thick, luscious smoothies. I love Greek yogurt because it adds protein and a gentle tang. Strawberry-flavored yogurt is a favorite when I want to boost that berry flavor without extra fuss.

Banana: Frozen banana is my go-to for sweetness and creaminess. It saves me from adding sugar, and let’s be honest—who doesn’t have overripe bananas in the freezer waiting for their moment?

Strawberries: Fresh or frozen—it’s all good. In the peak of summer, I’ll buy baskets at the market, and what doesn’t get eaten immediately gets frozen for smoothies. In winter, the big bags of frozen strawberries are my best friend.

How I Like to Make It in My Kitchen

You can toss everything in the blender and hit the button if you want, but here’s how I do it to keep things smooth:

Start with Liquid: Always pour your milk in first. It helps the blades catch everything better and stops you from having to stop and shake the blender so much.

Add Yogurt: I plop it in next so it gets fully blended without clumping. If I’m in the mood for extra creaminess or tang, I’ll go heavy on the yogurt.

Fruit Last: Frozen fruit goes on top. This way it weighs everything down into the blades. If I have fresh berries, I’ll usually add a handful of ice to get that chill and thickness I like.

Blend Until Velvety: Let it go until it’s silky. Sometimes I scrape down the sides if there’s a stubborn frozen chunk.

I usually taste it and adjust. Not sweet enough? A drizzle of honey. Too thick? More milk. It’s like cooking—trust your instincts.

Make It Yours: My Favorite Variations and Ideas

Smoothies are one of those forgiving foods where you can’t really mess up, which is why I make them so often. Here are some of the things I do depending on the day:

Dairy-Free Swap: Almond milk or coconut milk work great. Coconut yogurt gives it a tropical twist. Sometimes I just skip yogurt and add another half a frozen banana for body.

Sweetness Fix: If the strawberries are a bit tart—happens a lot with frozen ones—I add honey or even a bit of maple syrup.

Fruit Medley: Don’t feel limited to strawberries. I love adding raspberries, mango, or pineapple. Watermelon makes it super refreshing in summer.

Fiber and Grains: For something more filling before a long morning, I’ll throw in quick oats or a spoonful of ground flaxseed. Keeps me full for hours.

Probiotic Boost: I’m a big fan of kefir. I’ll sometimes use it instead of milk for extra tang and gut-friendly bacteria.

Protein Kick: If I know I won’t have time for a real lunch, a scoop of protein powder turns it into a meal.

Dessert Vibes: Peanut butter and cocoa powder make it taste like a milkshake. My kids go wild for that version.

Try my other smoothie recipes:

• Mango Strawberry Smoothie
• Bahama Mama Smoothie
• Ginger Smoothie

How I Keep Extras for Later

Sometimes I get carried away and make too much. Here’s what I do so nothing goes to waste:

In the Fridge: I pour leftovers into small jars with lids, right up to the top so there’s less air. Usually good for a day. I give it a shake or another quick blend before serving if it’s separated.

In the Freezer: My favorite trick is to freeze the leftover smoothie in ice cube trays. Once solid, I pop them into freezer bags. Next time I want a smoothie, I just throw the cubes into the blender with a splash of milk. Makes smoothie prep even faster.

Recipe FAQs

• Can I use other fruits? Absolutely! Feel free to mix in other berries or even tropical fruits like mango or pineapple.
• How can I make it thicker? Add more frozen fruit or a bit of ice to increase thickness.
• Can I add greens? Yes! Spinach or kale can be added without significantly affecting the flavor.