Tropical smoothie bowl with granola

I feel like I am quite often late to the party when it comes to certain trends. I’ve only just started watching Suits. These cookies, I was 8 years late to that party. Some parties I turn up to but just need to leave straight away – I’m talking about you, Game of Thrones. But this party is one where I’m quite happy to stick around.

I don’t even know when smoothie bowls were invented. Did someone just pour a smoothie into a bowl and eat it with a spoon? Anyhoo, this one is divine. I came across frozen pitaya (dragonfruit) at a local store and was smitten with it’s bright pink colour. Combined with banana, mango and pineapple it makes a refreshing breakfast. Add some chocolate hazelnut granola and it becomes a wee bit decadent.

For the smoothie


200g frozen pitaya
1 banana
½c fresh or frozen mango
½c fresh or frozen pineapple
¼c coconut yoghurt
* coconut flakes for garnishing

Method – is it really a method when you just put everything in the blender and whiz it?

For the granola


¼c coconut oil
1/3c honey
½c chocolate hazelnut butter (I used Poppy + Olive)
3c rolled oats
1c nuts, coarsely chopped (I used almonds and cashews)
½c sunflower seeds


Preheat your oven to 150ºC and line a large rimmed oven tray with baking paper.
In a small pot combine the coconut oil, honey and nut butter and melt over a low heat.
In a large bowl, combine the oats, nuts and sunflower seeds, then add the liquid and mix well.

granola ingredients

Spread in an even layer on the baking tray and bake for about 35-40 minutes, stirring a couple of times. Before you remove it from the oven, make sure the mixture doesn’t feel damp, otherwise you may need to leave it for a couple more minutes.
If you like large clumps of granola, leave it to cool completely, otherwise stir it a few times as it cools down.
Cool completely before storing in an airtight container.


To prepare your smoothie bowl – pour the smoothie into a bowl and sprinkle some granola and coconut flakes on top.


  • You can substitute the coconut yoghurt for Greek yoghurt.
  • I found my frozen pitaya at Farro.


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