Frozen Strawberry Smoothie Breakfast Cup

Frozen Strawberry Smoothie Breakfast Cup: Protein-packed and extremely easy to make breakfast cups that makes breakfast a dream. They are vegan, glutenfree and easy to carry.


These delicious and everyone’s favorite Frozen Strawberry Smoothie Breakfast Cup were part of our Mother’s Day brunch at home yesterday and I had to share this easy-peasy recipe with you. These cuties were gone even before everyone sat down for the meal as we couldn’t stop nibbling on them !!!


It was a perfect sunny-breezy …. typical California day yesterday and these cups made an excellent centerpiece for the breakfast brunch. We got a huge batch of organic farmers market strawberry and they were absolutely perfect in these Frozen Strawberry Smoothie cup.


These cups are extremely easy to make and we used a mix of almond + roasted quinoa for the base. The smoothie is made of coconut, almond and a scoop of plant protein.

You can definitely drink up the smoothie as is too but they Frozen Strawberry Smoothie Cup make an excellent anytime breakfast.


To make the base/cups, you can simply grind almonds + quinoa together, spray a mini muffin cup with olive oil spray and press a scoop of this almond mix in each mold. Then add smoothie on top and freeze for 2-3 hrs.

Once frozen, gently tap the mini muffin cups upside down and these Frozen Strawberry Smoothie cup slide out really easily.

I topped them with some slivered almond, quinoa and dry rose petal for a beautiful display. Finally added some frozen blueberry on top and served up for Mother’s Day brunch.

Frozen Strawberry Smoothie Cup


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Yields 24 Mini Cups

Frozen Strawberry Smoothie Breakfast Cup

5 minPrep Time

5 minTotal Time

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Smoothie Ingredient:

1 Cup Fresh Strawberry - washed and cleaned

2 Cups Coconut Milk

1 Scoop Protein Powder - I'm using a plant protein powder

1 Tbsp Decoration / Toppings of Choice

1 Tsp Blueberries - frozen or fresh

Base Ingredients / Cups:

1/2 Cup Almonds

1/4 Cup Roasted Quinoa


    Making the Base/Cups:
  1. Blend almond and quinoa till they form a smooth mix.
  2. Remove and add 1 Tsp coconut Milk in it (this helps them form a cup shape in molds).
  3. Spray a mini muffin tray with oil.
  4. Add 2 Tbsp of this almond mix and press with spoon.
  5. Keep in freezer for 10 minutes.
  6. Making the Smoothie & Freezing the Cups:
  7. Add the smoothie ingredient in a blender and pulse to mix everything evenly into a smooth mixture.
  8. Add each mini muffin cups with this smoothie till top.
  9. Keep in freezer for 2-3 hrs or till completely frozen.
  10. Serving the Cups:
  11. Remove the muffin tray from freezer and turn it upside down on a slab.
  12. Gently tap to release the cups from mold.
  13. Place the Frozen Strawberry Smoothie Cups on a serving tray.
  14. Sprinkle with favorite topping and serve immediately.
  15. Storage:
  16. You can place these frozen cups in a ziplock and use as and when needed.



1619 cal


137 g


73 g


48 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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