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breakfast

Frozen Smoothie Bowl with Homemade Granola

A healthy breakfast that feels like dessert is a winner in my books!

30 2
Frozen Smoothie Bowl with Homemade Granola | DonalSkehan.com, A healthy breakfast that feels like dessert is a winner in my books!

breakfast

Frozen Smoothie Bowl with Homemade Granola

A healthy breakfast that feels like dessert is a winner in my books!

Thursday, September 1, 2016
US / METRIC

For the smoothie bowl:

200g frozen berries

1 banana, sliced and frozen

100ml apple juice, not from concentrate

1 tbsp chia seeds

Fresh raspberries & blueberries, to serve

Edible flowers, to serve

For the granola:

50g jumbo oats

2 tbsp hazelnuts, roughly chopped

2 tbsp almonds, roughly chopped

2 tbsp sunflower seeds

2 tbsp of pumpkin seeds

1 heaped tbsp coconut oil

2 tbsp maple syrup

Pinch salt

For the smoothie bowl:

2 cups frozen berries

1 banana, sliced and frozen

1/2 cup of apple juice, not from concentrate

1 tbsp chia seeds

Fresh raspberries & blueberries, to serve

Edible flowers, to serve

For the granola:

1/2 cup jumbo oats

2 tbsp hazelnuts, roughly chopped

2 tbsp almonds, roughly chopped

2 tbsp sunflower seeds

2 tbsp of pumpkin seeds

1 heaped tbsp coconut oil

2 tbsp maple syrup

Pinch salt

High speed blender

Small pan

Mixing bowl

Large baking tray

30 mins + freezing time
Serves 2

Smoothie bowls are California’s latest “in thing” and I’ve spotted these frozen smoothie bowls more than once.  Having ice cream scoops of smoothie does feel a little like having dessert for breakfast but with home made granola, it’s a novelty worth trying.

To make the smoothie place all the ingredients (except the chia seeds) in a high speed blender and blend until smooth. Mix through the chia seeds and transfer to a container and freezer for at least two hours or overnight.
For the granola, preheat the oven to 180°C/350°/Gas Mark 4.
Melt the coconut oil in a small pan over a low heat, allow to cool slightly. Combine all the dry ingredients in a large mixing bowl, drizzle over the maple syrup and coconut oil and mix through. Empty the contents onto a large baking tray lined with parchment paper and spread out evenly.
Toast in the oven for 15 minutes, but keep an eye on it as ovens vary – you are looking for the oats to just turn a light golden brown. Give them a mix halfway through the cooking time, remove from the oven and allow to cool completely.
To serve, use an ice cream scoop to divide the frozen smoothie between two serving bowls and scatter with the granola and berries.
30 mins + freezing time
Serves 2

Ingredients
US / METRIC

For the smoothie bowl:

200g frozen berries

1 banana, sliced and frozen

100ml apple juice, not from concentrate

1 tbsp chia seeds

Fresh raspberries & blueberries, to serve

Edible flowers, to serve

For the granola:

50g jumbo oats

2 tbsp hazelnuts, roughly chopped

2 tbsp almonds, roughly chopped

2 tbsp sunflower seeds

2 tbsp of pumpkin seeds

1 heaped tbsp coconut oil

2 tbsp maple syrup

Pinch salt

For the smoothie bowl:

2 cups frozen berries

1 banana, sliced and frozen

1/2 cup of apple juice, not from concentrate

1 tbsp chia seeds

Fresh raspberries & blueberries, to serve

Edible flowers, to serve

For the granola:

1/2 cup jumbo oats

2 tbsp hazelnuts, roughly chopped

2 tbsp almonds, roughly chopped

2 tbsp sunflower seeds

2 tbsp of pumpkin seeds

1 heaped tbsp coconut oil

2 tbsp maple syrup

Pinch salt

You'll Need

High speed blender

Small pan

Mixing bowl

Large baking tray

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