I started adding wheat germ to smoothies because my mother did, and I always assumed it was a health thing that made no difference to the taste. I was wrong. Two tablespoons in this strawberry-almond butter smoothie add a toasty, slightly nutty undertone that sits behind the fruit. You would not identify it blind, but without it the smoothie tastes one-dimensional.
Frozen strawberries, a banana, unsweetened vanilla almond milk, two tablespoons of almond butter, and the wheat germ. Blended until smooth. The almond butter makes it thick and satisfying in a way that fruit-only smoothies are not. This is breakfast, not a snack.
How to Make Strawberry Almond Butter Smoothie
Use Frozen Strawberries
Frozen, not fresh. Frozen berries make the smoothie cold and thick without ice, which dilutes the flavour. Fresh strawberries give you a thin, room-temperature drink that needs ice cubes to feel like a smoothie.
A full 283g (10 oz) of frozen strawberries for one serving. It sounds like a lot but they compress once blended.
Blend the Almond Butter In Fully
Add the almond butter to the blender with the liquid, not on top of the frozen fruit. If it sits on top, it clumps and does not incorporate. Blend for a full 60 seconds on high. The finished smoothie should be uniform, with no streaks of nut butter visible.
Frozen Strawberry and Almond Butter Smoothie
- Total Time: 2 minutes
- Yield: Serves 1
- Diet: Vegan, Vegetarian
Description
A taste of summer in every sip! This smoothie is like a healthy peanut butter and jelly, but better.
Ingredients
- 10 oz (283 g) frozen strawberries
- 1 large banana
- 1 1/2 cups (355 ml) unsweetened vanilla almond milk
- 2 tablespoons almond butter
- 2 tablespoons wheat germ
Instructions
- Combine all ingredients in a blender.
- Blend until smooth.
- Serve immediately.
Notes
- For a thinner smoothie, add more almond milk, one tablespoon at a time.
- To make this smoothie vegan, ensure your almond butter is vegan.
- Store leftover smoothie in an airtight container in the freezer for up to 2 months.
- Prep Time: 2 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 10
Frequently Asked Questions
What is wheat germ?
The nutrient-rich core of a wheat kernel, sold toasted in small jars. It has a slightly nutty, toasty flavour. Found in the cereal or health food aisle. If unavailable, a tablespoon of ground flaxseed is the closest substitute.
Can I use peanut butter instead?
Yes. Peanut butter has a stronger flavour that will come through more than almond butter. Both work. Use natural, unsweetened nut butter for either.
Can I make this thicker?
Use less almond milk or add more frozen fruit. Freezing the banana before blending also thickens it. For a bowl consistency, use only 3/4 cup of milk and eat it with a spoon.
