Granola Smoothie Bowl

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Granola Smoothie Bowl

Print Recipe

Check out our vibrant smoothie bowl combining the best of both worlds with a fruit packed smoothie and crunchy granola. This is the perfect go-to breakfast or as a snack when you?re in a rush but need something wholesome and substantial.

  • Prep Time: 45
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R369

Ingredients

Units Scale

For the Granola:
80 g butter
125 g mild blossom honey
250 g oat flakes
100 g coconut flakes
100 g sunflower seeds
50 g chopped almonds
8 g of Bourbon vanilla sugar
1 heaped tsp ground Ceylon cinnamon
Approx. 240 g Sunsweet prunes
1 deep baking tray (drip tray)
For the Smoothie Bowl:
600 g slightly thawed frozen raspberries
4 medium-sized bananas
300–400 ml orange juice
225 g prune granola (recipe above)
Optional for topping:
150–200 g fresh raspberries

Instructions

Granola:

  1. Have deep baking tray ready. Preheat the oven to 160°C (fan 140°C). Melt the butter and honey in a saucepan over a low heat and then remove from the hob.
  2. In the meantime, mix together oat flakes, coconut flakes, sunflower seeds, almonds, vanilla sugar and cinnamon in a large bowl. Add the butter and honey mixture, stir in well and spread over the baking tray. Bake in the middle of the oven for about 20-22 minutes until golden brown, stirring after 10, 15 and 20 minutes so that the mixture bakes evenly. After baking, place the tray on a rack and let it cool down for at least 30 minutes.
  3. Cut the prunes into quarters and mix them with the granola just before serving.
Tip: This makes 16 portions and if you store it in a jar with an airtight cap, it will keep for about 6 weeks. 
 
Smoothie Bowl: 
1. Blend raspberries, 3 bananas and 300 ml orange juice in a mixer, if necessary, adding the remaining orange juice until you have a thick and creamy consistency. Pour the smoothie into a bowl and sprinkle with prune granola. Cut the remaining banana into slices over the bowl and garnish with fresh raspberries if desired.

Notes

MK2

Nutrition

  • Calories: 446
Print

Granola Smoothie Bowl

Print Recipe

Check out our vibrant smoothie bowl combining the best of both worlds with a fruit packed smoothie and crunchy granola. This is the perfect go-to breakfast or as a snack when you?re in a rush but need something wholesome and substantial.

  • Prep Time: 45
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R369

Ingredients

Units Scale

For the Granola:
80 g butter
125 g mild blossom honey
250 g oat flakes
100 g coconut flakes
100 g sunflower seeds
50 g chopped almonds
8 g of Bourbon vanilla sugar
1 heaped tsp ground Ceylon cinnamon
Approx. 240 g Sunsweet prunes
1 deep baking tray (drip tray)
For the Smoothie Bowl:
600 g slightly thawed frozen raspberries
4 medium-sized bananas
300–400 ml orange juice
225 g prune granola (recipe above)
Optional for topping:
150–200 g fresh raspberries

Instructions

Granola:

  1. Have deep baking tray ready. Preheat the oven to 160°C (fan 140°C). Melt the butter and honey in a saucepan over a low heat and then remove from the hob.
  2. In the meantime, mix together oat flakes, coconut flakes, sunflower seeds, almonds, vanilla sugar and cinnamon in a large bowl. Add the butter and honey mixture, stir in well and spread over the baking tray. Bake in the middle of the oven for about 20-22 minutes until golden brown, stirring after 10, 15 and 20 minutes so that the mixture bakes evenly. After baking, place the tray on a rack and let it cool down for at least 30 minutes.
  3. Cut the prunes into quarters and mix them with the granola just before serving.
Tip: This makes 16 portions and if you store it in a jar with an airtight cap, it will keep for about 6 weeks. 
 
Smoothie Bowl: 
1. Blend raspberries, 3 bananas and 300 ml orange juice in a mixer, if necessary, adding the remaining orange juice until you have a thick and creamy consistency. Pour the smoothie into a bowl and sprinkle with prune granola. Cut the remaining banana into slices over the bowl and garnish with fresh raspberries if desired.

Notes

MK2

Nutrition

  • Calories: 446
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Print

Granola Smoothie Bowl

Print Recipe

Check out our vibrant smoothie bowl combining the best of both worlds with a fruit packed smoothie and crunchy granola. This is the perfect go-to breakfast or as a snack when you?re in a rush but need something wholesome and substantial.

  • Prep Time: 45
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R369

Ingredients

Units Scale

For the Granola:
80 g butter
125 g mild blossom honey
250 g oat flakes
100 g coconut flakes
100 g sunflower seeds
50 g chopped almonds
8 g of Bourbon vanilla sugar
1 heaped tsp ground Ceylon cinnamon
Approx. 240 g Sunsweet prunes
1 deep baking tray (drip tray)
For the Smoothie Bowl:
600 g slightly thawed frozen raspberries
4 medium-sized bananas
300–400 ml orange juice
225 g prune granola (recipe above)
Optional for topping:
150–200 g fresh raspberries

Instructions

Granola:

  1. Have deep baking tray ready. Preheat the oven to 160°C (fan 140°C). Melt the butter and honey in a saucepan over a low heat and then remove from the hob.
  2. In the meantime, mix together oat flakes, coconut flakes, sunflower seeds, almonds, vanilla sugar and cinnamon in a large bowl. Add the butter and honey mixture, stir in well and spread over the baking tray. Bake in the middle of the oven for about 20-22 minutes until golden brown, stirring after 10, 15 and 20 minutes so that the mixture bakes evenly. After baking, place the tray on a rack and let it cool down for at least 30 minutes.
  3. Cut the prunes into quarters and mix them with the granola just before serving.
Tip: This makes 16 portions and if you store it in a jar with an airtight cap, it will keep for about 6 weeks. 
 
Smoothie Bowl: 
1. Blend raspberries, 3 bananas and 300 ml orange juice in a mixer, if necessary, adding the remaining orange juice until you have a thick and creamy consistency. Pour the smoothie into a bowl and sprinkle with prune granola. Cut the remaining banana into slices over the bowl and garnish with fresh raspberries if desired.

Notes

MK2

Nutrition

  • Calories: 446

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