Add the frozen bananas, frozen strawberries, almond milk, vanilla extract, and ground cinnamon to a high-powered blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth and thick. The frozen fruit should break down into a creamy, soft-serve ice cream consistency. If the blender struggles, pulse a few times first to break up the larger frozen pieces, then blend continuously.

If the smoothie base from Step 1 is too thick to blend or pour, add an extra tablespoon of almond milk at a time and blend until you reach a thick, spoonable consistency—it should be thicker than a traditional smoothie but pourable enough to pour into a bowl. Pour the blended mixture into a bowl, spreading it evenly across the bottom.

Sprinkle the chia seeds evenly over the smoothie bowl. I like to add chia seeds last because they absorb liquid quickly and stay on top, giving a nice textural contrast. Add any additional toppings you prefer—granola, coconut flakes, fresh berries, nuts, or honey work beautifully. Serve immediately with a spoon.