How to Meal Prep Smoothies

Life can get hectic. We all have those weeks when the only way to make it through the day is with a drink in hand. (No…not that kind of drink!) I’m talking about cool, quick, refreshing smoothie recipes. Smoothies are an easy way to pack in a speedy and nutritious breakfast before you take on the day. And when you really want to put your morning routine into hyperdrive, a little prep work in advance can make this easy meal even easier.

Can you make smoothies ahead of time?

Yes! And it’s super simple. You’ll only need to set aside about 30 minutes to meal prep smoothies for the entire week. Before you begin, stock up on fruit and all of your favorite smoothie toppings. (Looking at you, chia seeds!)

How to Meal Prep Smoothies

Step 1: Grab a few zip-top bags

Set aside time on a Sunday afternoon to make individual smoothie packs. To get started, grab a pack of sandwich-sized resealable plastic bags that are freezer-safe.

Editor’s Tip: I like to label each with the type of fruit and date. This keeps the freezer organized and, more importantly, keeps me from playing the guessing game with food expiration dates. Psst! Here’s how long fresh produce really lasts.

Step 2: Load in fresh produce

Next, load in your favorite fruits and vegetables. Berries, bananas and stone fruit are freezer-friendly and taste great in smoothies, but don’t be afraid to experiment with greens like spinach, too. (Here’s a complete list of summer produce you can freeze.) I like to measure a cup of each fruit and place in the freezer bags. Of course, you can buy already-frozen fruit and use that in your individual bags, too.

Step 3: Freeze

Place each carefully labeled bag in the freezer and give yourself a pat on the back. You’ve got breakfast (or a healthy snack) for the entire week! Looking for more breakfast inspiration? Explore our most surprising smoothie add-ins.

Step 4: Add liquid and blend

When ready to enjoy your smoothie, just grab a fruity freezer pack and dump it in the blender. Add a cup or so of your favorite juice, yogurt or milk, and blend. Simply pour your finished smoothie into a travel mug or mason jar—and go!

Editor’s Tip: Control the consistency of your smoothie by adding more or less liquid. Extra juice or milk will give your drink a straw-friendly consistency.

5 Make-Ahead Smoothie Recipes

Need some recipe ideas? Try one of these tasty smoothie blends!

1. Berry Smoothie

Place in a make-ahead freezer bag:

• 1 cup unsweetened strawberries
• 1 cup unsweetened raspberries

Add to the blender to prepare:

• 1 cup milk
• 3 tablespoons sugar
• 1 cup ice

2. Nutty Banana

Place in a make-ahead freezer bag:

• 1 banana

Add to the blender to prepare:

• 1 cup vanilla yogurt
• 1 cup coconut water
• 2 tablespoons peanut butter

3. Peaches & Cream

Place in a make-ahead freezer bag:

• 2 cups peaches

Add to the blender to prepare:

• ½ cup heavy cream
• ½ cup milk
• 1 tablespoon honey
• a splash of vanilla extract
• dash of cinnamon

4. Orange Cooler

Place in a make-ahead freezer bag:

• 1 cup pineapple
• 1 banana

Add to the blender to prepare:

• 1 cup orange juice

Editor’s Tip: For an extra kick of flavor add a dash of turmeric.

5. Cafe Frappe

Place in a make-ahead freezer bag:

• 4-6 cubes frozen coffee

Add to the blender to prepare:

• 1 cup vanilla yogurt
• 1/2 cup milk or your favorite flavored coffee creamer
• 1 tablespoon caramel sauce
• Splash of vanilla

Editor’s Tip: For frozen coffee, I like to pour my leftover, room temperature coffee into ice cube trays and freeze for later use.

For more quick and easy breakfast ideas, check out these make-ahead breakfast casserole recipes.

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I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid midmorning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania

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My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

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Ham Muffinwiches

I concocted this fun recipe when I was looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky

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Breakfast for lunch or dinner? Why not, when the recipe's this easy! I like to serve it with some crisp, juicy sweet apples. Sometimes I add raisins and nuts to the filling of the waffle sandwich for sweetness and crunch. —Michele McHenry, Bellingham, Washington

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My husband leaves for work at 4 a.m., and I want him to have a healthy breakfast to start the day. I usually make half a dozen of these on Sunday and keep them in the fridge so he can grab one and go. —Dauna Harwood, Union, Michigan

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