Prep these freezer smoothie packs, and when you’re ready, just add milk, water, or juice!
Smoothies are one of my favorite quick breakfasts, especially paired with peanut butter toast. They’re forgiving, easy to customize, and a great way to sneak vegetables into picky kids’ diets—my children actually ask for these green smoothies, which feels like a parenting victory.
This basic green smoothie pack includes fruit, yogurt, and spinach. It’s a friendly starting point if you’re not used to green smoothies—start with this balance and gradually increase greens or reduce fruit as your taste adapts. You can also switch spinach for heartier greens like kale or add chia seeds or peanut butter powder for extra protein.
Start with 1 cup of packed spinach. I often use more, but one cup blends easily and the fruit masks the flavor. Spinach adds nutrients without overpowering the smoothie.
Add half a banana, chopped into small pieces so it blends smoothly. If you’re making dairy-free smoothies, use a whole banana for extra creaminess—frozen banana acts like a dairy-free thickener.
Add 2 frozen cubes of plain Greek yogurt. Freeze yogurt in an ice cube tray ahead of time. A handy method is piping yogurt from a zip-top bag with a corner snipped off into each tray compartment—this keeps things tidy and fills evenly. Greek yogurt boosts protein and helps the smoothie feel more satisfying.
Add 1 cup of mixed frozen fruit. Light-colored fruits like mango, pineapple, peaches, and banana work best to keep the smoothie bright. Berries are fine but can darken the color to brown or muted tones; they still taste good but change the appearance. I typically use mostly yellow/orange fruits with a few strawberries or raspberries for balance.
Zip the bag, remove excess air, and freeze. Repeat to make as many packs as you want. These ready-to-blend packs save time on busy mornings and reduce food waste.
To blend: Pour 1 to 1 1/4 cups of milk (dairy, almond, coconut, etc.) or water into your blender, add one frozen smoothie pack, and blend until smooth. Add more liquid as needed to reach your desired consistency—this depends on your blender and how solid the pack is. This recipe yields a large, roughly 2-cup smoothie.
These packs are flexible: swap Greek yogurt for a scoop of protein powder if you want a more filling drink, or add 2 tablespoons flaxseed meal or 1 tablespoon chia seeds for extra fiber and omega-3s. If using protein powder, add the powder to the blender with the milk before adding the frozen pack so everything blends evenly.
I hope these freezer smoothie packs make your mornings easier. Do you meal-prep other breakfasts or snacks? I’d love to hear ideas in the comments.
Freezer Smoothie Packs
Ingredients
- 1 cup (30 g) packed spinach
- ½ banana (about 53 g), cut into 1-inch pieces
- ¼ cup (64 g) non-fat plain Greek yogurt, frozen (about 2 frozen cubes)
- 1 cup (246 g) mixed frozen fruit (mango, pineapple, strawberries)
- 1 to 1 ¼ cups (237–296 g) water or milk (cow, almond, coconut, or your choice)
Instructions
- In a zip-top sandwich bag, combine the spinach, banana pieces, frozen yogurt cubes, and mixed frozen fruit. Squeeze out the air, seal the bag, and place it in the freezer. Repeat to make more packs.
- To prepare: Pour 1 to 1 ¼ cups water or milk into a blender. Add one frozen smoothie pack and blend until smooth, adding extra liquid as needed to reach desired consistency.
Notes
If you want a more filling smoothie, swap the Greek yogurt for a scoop of protein powder and add the powder to the blender with the liquid before adding the frozen pack. You can also add 2 tablespoons flaxseed meal or 1 tablespoon chia seeds for extra fiber and omega-3s.
Nutrition
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