Strawberry Earl Grey Smoothie Bowl

This post may contain affiliate links. Read our privacy policy.

An Earl Grey smoothie bowl combines creamy oat milk, bananas, and berries for a unique twist on tea. This bowl is simple yet packs a punch with flavor, blending the familiar taste of Earl Grey with the sweetness of frozen fruit for a refreshing start to your day.

A pink smoothie bowl topped with strawberry compote and sliced almonds.

This strawberry Earl Grey smoothie bowl brings something different to your morning smoothie bowls, offering a refreshing mix of creamy and fragrant elements in every bite.

Earl Grey tea adds a unique, lightly floral taste that blends smoothly with frozen bananas and strawberries, creating a refreshing twist on traditional smoothie flavors. You’ll steep the tea bags in warm oat milk and then chill it again for blending.

Use decaffeinated Earl grey tea like I do if you want to skip out on the caffeine.

For more refreshing smoothie bowls, try my strawberry smoothie bowl, banana tahini smoothie bowl, or a chocolate smoothie bowl.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

Ingredients for a smoothie bowl labeled oat milk, earl grey tea, frozen bananas and strawberries, and cooked strawberries.
  • Oat Milk: I like oat milk for it’s slightly thicker consistency over almond milk and it’s flavor.
  • Earl Grey Tea Bags: Earl Grey is a black tea infused with bergamot, which gives it a distinct floral and citrus aroma. I use decaffeinated.
  • Frozen Bananas: Frozen bananas create the creamy, thick texture of this smoothie bowl, adding natural sweetness and a mellow flavor.
  • Frozen Strawberries (or Blackberries): Strawberries add a fruity brightness and slight tartness that balances the earthy undertones of the tea. If you’re using blackberries, they add a deeper berry flavor that works equally well.

Substitutions

  • Oat milk: Try almond milk or coconut milk instead. Canned coconut milk will have a stronger flavor than coconut milk from a carton.
A pink smoothie bowl topped with strawberry compote and sliced almonds.
Illustration of a yellow bowl.

TIP: Make the tea hours or a day before and store it in the fridge to eliminate waiting time in the morning.

Instructions

Prep Tips

  • Appliance: A high-powdered blender helps make a really thick smoothie bowl.
  • Boil a kettle for steeping the tea.

First, boil a kettle of water to make the tea. You’ll need to let the tea cool before using it in the smoothie bowl.

I don’t bring my kettle to a full boil when making tea, and that’s helpful here because the tea will cool quickly. I also let the milk tea sit in the freezer until cool! I use a thick mason jar that can handle the temperature swing.

For an optional topping, I add a cup of frozen strawberries to a small skillet and let it heat over medium, mashing once the strawberries are soft. Transfer to a bowl and let it cool.

Tea bags added to a glass of milk.
  1. Add the tea bags to the hot or warm milk. Let sit for 3-4 minutes and then remove the bags without squeezing them to prevent a bitter tea. Cool the tea in the freezer or fridge. It should be at least room temperature.
Frozen fruit added is added to a blender.
  1. Once the milk tea is cool, add most of it to the blender along with the frozen fruit. Blend well. Only add the rest of the milk tea as needed, to help with blending.

Pour the smoothie mix into a bowl and garnish with the strawberry compote and sliced almonds. Serve.

A pink smoothie bowl topped with strawberry compote and sliced almonds.

Tips for Making Thick Smoothie Bowls

  • Frozen fruit helps achieve a super thick smoothie bowl and frozen bananas especially give it a creamy texture. I buy them frozen, but you can also slice a banana and freeze it yourself. Flash-freeze bananas by placing the slices on a parchment-lined baking sheet or plate. Freeze for 2 hours. Transfer the frozen slices to a zip-top bag or freezer container for storage.
  • Adjust the thickness to your preference. Smoothie bowls are generally thicker than smoothies because you garnish them and eat them with a spoon instead of drinking with a straw. To make it a thinner drinkable smoothie, add more liquid. To make a thicker smoothie bowl, don’t add all of the liquid or add more frozen fruit and blend as needed.
  • High-powered blenders make smoother, thicker smoothie mixtures and can blend with less liquid. I use the Ninja Home System which is more budget friendly that the top of the line Vitamix or Blendtec Blenders..
  • Garnishing your smoothie bowl will add more interesting texture and exciting flavors.
A pink smoothie bowl topped with strawberry compote and sliced almonds.

What to serve with Earl Grey Smoothie Bowls

Garnishing is half the fun of smoothie bowls! I like a fresh strawberry compote for this smoothie bowl for even more strawberry flavor as well as sliced almonds for a bit of crunch. You could use nut butter like cashew butter or almond butter, and try skillet granola on top instead of the almonds.

Storage

Smoothies and smoothie bowls are best served right when they are made. To store extra smoothie mix, pour it into an ice cube tray and freeze. To use the smoothie ice cube, add liquid and blend.

A pink smoothie bowl topped with strawberry compote and sliced almonds.

Frequently asked questions

How Do I Make the Smoothie Bowl Thicker?

To make thicker smoothie bowls, use frozen frozen fruit, a small amount of liquid, and a high-powered blender.

A pink smoothie bowl topped with strawberry compote and sliced almonds.
No ratings yet

Earl Grey Smoothie Bowl

Author: Jacqueline
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2
Packed with creamy oat milk tea, bananas, and berries, this earl grey smoothie bowl has a distinct flavor that’s both fruity and floral.

Equipment

Ingredients 

For the Bowl

  • 1 cup oat milk - warm
  • 3 bags Earl Grey tea
  • 2 cups frozen bananas
  • 1 cup frozen strawberries - or blackberries

To Garnish

  • 1 cup strawberries
  • 2 tablespoons sliced almonds

Instructions

  • Add the tea bags to the warm oat milk and let steep for 3-4 minutes. Remove the tea bags without squeezing to prevent bitter tea. Chill in the fridge or freezer for 10-15 minutes.
  • Add 1 cup of strawberries to small skillet or sauce pan and heat over medium-low heat for 8-10 minutes until softened, mashing as it cooks. Add a touch of sweetener if you want it sweeter. Set aside to cool.
  • Add the milk tea and the frozen fruit to the blender jar and blend until smooth.
  • Add the smoothie mixture to a bowl and top with the strawberry compote and sliced almonds. Serve,

Video

Notes

Adjust the thickness to your preference. Smoothie bowls are generally thicker than smoothies because you garnish them and eat them with a spoon instead of drinking with a straw. To make it a thinner drinkable smoothie, add more liquid. To make a thicker smoothie bowl, don’t add all of the liquid or add more frozen fruit and blend as needed.

Nutrition Estimates

Calories: 316kcal | Carbohydrates: 63g | Protein: 7g | Fat: 7g | Sodium: 63mg | Potassium: 938mg | Fiber: 9g | Sugar: 37g | Vitamin A: 380IU | Vitamin C: 103mg | Calcium: 242mg | Iron: 2mg
A pink smoothie bowl topped with strawberry compote and sliced almonds with the text earl grey smoothie bowl.

Love this? Share it!

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @myplantbasedbowlblog on Instagram.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating