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Coffee and Strawberry Smoothie Bowl

moka coffee pot
A creamy vegan smoothie bowl featuring rich coffee and fresh strawberries, blended to smooth perfection with plant-based ingredients.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 210 kcal

Ingredients
  

  • 1 cup strong brewed coffee cooled (no instant nonsense)
  • 1 cup fresh strawberries hulled and halved
  • 1 frozen banana for creamy texture, not mood swings
  • 1/2 cup unsweetened almond milk or any plant-based milk you love
  • 1 tbsp maple syrup sweeten like a boss
  • 2 tbsp rolled oats because fiber is your friend
  • 1 tbsp chia seeds tiny but mighty
  • 1/4 tsp vanilla extract fancy flavor, no extra effort
  • Optional toppings: sliced strawberries granola, coconut flakes, or cacao nibs

Instructions
 

  • Brew your coffee strong, then cool it to avoid a meltdown in the blender.
  • Toss the cooled coffee, strawberries, frozen banana, almond milk, maple syrup, oats, chia seeds, and vanilla into the blender.
  • Blend until smooth and thick, but not soup—think luxurious smoothie bowl.
  • Pour into your prettiest bowl, then top with your choice of fresh strawberries, granola, coconut flakes, or cacao nibs.
  • Snap a pic (obviously), then dig in like the queen you are.

Notes

Nutritional values (per serving)
Calories: 210
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 38g
Fiber: 7g
Protein: 3g
Vitamins and Minerals (per serving)
Vitamin C: 70% (thank those strawberries)
Calcium: 15% (almond milk love)
Iron: 8% (chia seeds don’t play)
Vitamin B6: 12% (banana power)
Magnesium: 10% (coffee magic)
Additional notes/tips to enhance the flavor
  • Use cold brew for a smoother, less bitter coffee punch.
  • Freeze the strawberries for an even thicker texture.
  • Add a pinch of cinnamon or nutmeg for extra sass.
  • Swap maple syrup with agave or date syrup if you’re feeling fancy.
  • Keep toppings minimal for a cleaner, Instagram-worthy bowl.