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.
Yield: 4 servings
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
600 g / 4 cups slightly thawed frozen raspberries
4 medium bananas
300-400 ml / 10-13 fluid ounces orange juice
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.