GRANOLA SMOOTHIE BREAKFAST POTS

These delicious granola smoothie breakfast pots are a perfect for a garden brunch date with friends. The smoothie is super thick and creamy which allows the granola to sit on top for a delicious crunch. This recipe takes a little bit more time to prepare as it involves making your own granola - but I promise you it will be worth the wait. PLUS you’ll have left over granola, great for when you have less time served with fresh fruit and yogurt. I love to make my own granola, your house will smell amazing and it’s a lot healthier than shop-brought granola which is often high in sugar.

Serves: 2 (plus left over granola)

Time to create: 45minutes (including time to bake granola)

Ingredients

Granola:

• 200g oats

• 100g pecans

• 100g almonds 

• 50g mixed seeds 

• 2 tsp cinnamon 

• 80g coconut oil (approx. 4 tbsp)

• 3 tbsp maple syrup 

• 1 heaped tbsp almond butter (approx. 25g)

Smoothie:

• 200g frozen banana 

• 150g frozen fruit (I used a tropical fruit mix, but you could also go for a berry mix)

• 150ml almond milk

• 1 tbsp coconut yogurt 

• Splash of maple syrup

• 1 tbsp almond butter 

Optional toppings: toasted desiccated coconut, fresh raspberries, edible flowers and coconut yogurt. 

Method

Granola:

1. Pre-heat the oven to 180C, fan setting, and line a baking tray with parchment paper.

2. Place the pecans and almonds in a food processor and pulse for about 30 seconds, so that they are partially crushed.

3. Add the nuts into a large mixing bowl with the oats, mixed seeds and cinnamon and mix together.

4. Melt the coconut oil in pan over a low heat. Once melted stir in the maple syrup and almond butter. Pour this over the dry mixture and mix everything together thoroughly.

5. Decant the mixture onto the baking tray (making sure it is evenly distributed). Place in the oven for 25-30 minutes. Taking out of the oven and stirring every 5-10 minutes to ensure an even bake and nothing burns. You want the granola to be a golden colour.

6. Leave too cool for at least 10 minutes.

Smoothie: 

1. Place all the ingredients in a high speed blender and blend until smooth. This makes a super thick smoothie so that the granola sits on the top. If you want a more liquid consistency add additional almond milk.

Breakfast pot:

1. Distribute the smoothie between two jars. Top with granola (roughly 2 heaped tbsp per person) and your choice of additional toppings.

2. Sit back (hopefully in the sunshine) and enjoy!
   
   

Top tip: Store your granola in an air tight container. Will stay fresh for up to 1 month.