Why is breakfast on the go so challenging? While we eat pretty healthy most of time, weekday breakfast, especially on the go, can be tough. Some days we grab a granola bar and head out the door but most of the time I prefer something a little heartier, but not heavy – if that makes sense. Oatmeal with blueberries is my go-to when I’m home, however I don’t always make the best food choices when short for time. Add in a busy toddler and mornings can be downright chaotic. I know I’m not alone in the struggle.

We’ve tried different variations of store-bought yogurt smoothies, but I hate all the added sugar in flavored yogurt. We went through a phase of making smoothies at home, but honestly – who has time for that in the morning? Not to mention it sounds major construction in our kitchen at 6:30 a.m. Sound carries like crazy through our house, so that doesn’t fly when there’s a peacefully sleeping kiddo upstairs. NEVER WAKE A SLEEPING BABY. Or toddler. Or mama of that toddler, for that matter.

In an effort to find a healthier, more substantial breakfast option, while keeping the house blissfully quiet for just a little bit longer, I realized the solution is so simple… make a bulk batch of smoothies ahead of time! I already cook in large batches when I make Everett’s food, so I’m not sure why it didn’t occur to me sooner. The only answer is that mommy brain is a real thing. Regardless, I started making a big batch of smoothies and freezing them in individual containers. Then all you have to do is take one out of the freezer the night before and put it in the fridge. It will be cold and still semi-icy in the morning, ready for breakfast on the go. Shut the front dorr. It’s that easy.

These smoothies would also be a great lunch addition or afternoon snack. Just take the smoothie out of the freezer in the morning and by lunch, it will be perfectly thawed and ready to enjoy!

Bonus: it doubles as an ice pack!

The Method & Recipe:

When I make smoothies, I tend to make it up as I go based totally around whatever we have on hand. Jeff likes his with protein powder in it, but I find the protein powder is a little hard on my stomach, so I like to stick with plain Greek yogurt for the protein. I tried to pay attention to proportions, but again this is a guesstimate and can be adjusted to your specific tastes. The base recipe goes something like this:

Ingredients:

• 1 cup nonfat milk (or almond milk)
• 1 cup nonfat plain Greek yogurt
• 1 cup strawberries (fresh or frozen*)
• ½ cup blueberries (fresh or frozen)
• 1 banana (fresh or frozen)
• *Note: If I am using fresh fruit, I add a handful of ice. 

Instructions:

1. Wash and cut any fresh ingredients.
2. Add fruit, milk and yogurt.
3. Throw it all together into a blender.
4. Blend.
5. Portion out into containers, then put in the freezer.
6. When ready to drink, take out the night before and let it thaw in the fridge.
7. Drink. Enjoy. Say mmmmmm.

Gather all your favorite ingredients. There’s no right or wrong here, I make it up based on whatever we have in the house.

Get your containers ready to fill. I use 16 oz mason jars, but feel free to use whatever you have on hand.

»»»Pro tip: I like to keep fresh, seasonal ingredients in the house whenever possible. For some reason, there are always a few strawberries that seem to get mushy and bruised before we can finish the whole container. When that happens, I wash and cut them up, then throw in the freezer. They are now ready to go and make the perfect base for these smoothies.

Do not fill the container all the way to the top. Trust me — I’ve learned from experience. You need to leave some room for the smoothie to expand as it freezes. I usually fill it until I reach the top notch on the jar.

The final, frosty product.

Enjoy these healthy smoothies all summer long! I’d love to hear what your favorite flavor combinations are in the comments below!

xo,
Rachael