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
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
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.
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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