<p>This vibrant smoothie bowl combines a fruit-packed smoothie with crunchy granola, making it the perfect go-to breakfast or snack item. 446 kcal (1866 kJ); protein 8.8 g; fat 13.3 g; carbohydrates 68.8 g For a dairy-free, reduced-sugar granola, see Large Chunk Granola.</p>
<p>This vibrant smoothie bowl combines a fruit-packed smoothie with crunchy granola, making it the perfect go-to breakfast or snack item. 446 kcal (1866 kJ); protein 8.8 g; fat 13.3 g; carbohydrates 68.8 g For a dairy-free, reduced-sugar granola, see Large Chunk Granola.</p>
Ingredients

Granola

    80 g / 6 tablespoons salted butter

    125 g / 1/3 cup honey

    2 tablespoons granulated sugar

    250 g / 2 cups rolled oats

    100 g / 1 cup unsweetened flaked coconut

    100 g / 2/3 cup sunflower seeds

    50 g / 1/2 cup chopped almonds

    1 teaspoon ground cinnamon

    200 g / 2 cups Diced Prunes or Prune Bits

Smoothie Bowl

    600 g / 4 cups slightly thawed frozen raspberries

    4 medium bananas

    300-400 ml / 10-13 fluid ounces orange juice

Print Recipe

Instructions

    Preheat the oven to 325F [165C]. Lightly oil a [46-by-33-cm/ 18-by-13-inch] half-sheet pan.

    In a small saucepan, melt the butter, honey, and sugar over low heat until the butter is completely melted. Whisk together until incorporated.

    In a large bowl, stir together the oats, coconut, sunflower seeds, almonds, cinnamon, and butter mixture until the dry ingredients are evenly coated.

    Pour the oat mixture onto the prepared pan and spread out in an even layer. Bake, rotating the pan halfway through and stirring every 10 minutes, for 30 minutes or until evenly golden brown.

    Let cool for 30 minutes. Stir in the prunes and store in air-tight containers. The granola makes enough for 16 servings and keeps at room temperature for 6 weeks.

    To make the smoothie bowls, blend the frozen raspberries, 3 bananas and 300 ml [10 fl oz] orange juice in a blender, adding the remaining orange juice id needed to create a thick and creamy consistency. Pour into 4 chilled bowls and sprinkle with granola.  Cut the remaining banana into slices and sprinkle over the bowl.

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