Granola smoothie bowl

Preparation

minutes

Servings

persons

Nutrition

446

calories

Ingredients

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:

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.
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.
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.