Blueberry smoothie and granola bowls
- Preparation and cooking time
- Total time
- + freezing time
- Easy
- Serves 2
Skip to ingredients
- 3 bananaschopped (about 250g)
- 170g blueberries
- 220ml unsweetened almond milk
- 2 tsp dried raspberries
- 1 kiwisliced and quartered
- 4 strawberrieshalved
- a handful raspberries
- a handful (optional) edible flowers
- 2 pinches shaved coconut
- 2 tbsp pomegranate seeds
- 3 tbsp coconut oil
- 4 tbsp maple syrup
- 100g rolled oats
- 50g flaked almonds
- 50g pecanschopped
- 2 tbsp sunflower seeds
Nutrition:
- kcal374
- fat16.1g
- saturates4.8g
- carbs45.6g
- sugars34.6g
- fibre8.4g
- protein7.6g
- salt0.2g
Method
step 1
Put the banana pieces into a freezer bag and freeze overnight. Try and keep them as flat as possible so that the pieces don’t stick together. Give the bag a shake after 2 hours to help keep them separate.
step 2
To make the granola, heat the oven to 160C/fan 140C/gas 3. Melt the coconut oil and maple syrup in a small pan over a low heat until combined. Tip the remaining ingredients into a bowl with a pinch of salt, pour over the warmed liquid and mix well until everything is coated. Tip onto a baking-paper-lined baking tray and bake for 30 minutes or until golden and crunchy. Stir every 10 minutes so the whole mix toasts evenly. Allow to cool.
step 3
Keep 40g of the granola for the bowls and put the rest in an airtight container for another day.
step 4
Tip the frozen banana pieces into a blender or food processor and add 150g of the blueberries with the almond milk. Blend until smooth and tip into 2 bowls.
step 5
Make a ring of granola around the edge of each smoothie bowl and cover one end with the dried raspberries. Arrange the fruit and remaining blueberries in the middle and scatter over the edible flowers (if using), shaved coconut and pomegranate seeds. Serve immediately.
