This smoothie bowl is probably the healthiest and most delicious way to incorporate strawberries into your breakfast. The secret in the textures – The creamy smoothie meets juicy strawberries meets crunchy granola. This creates an amazing sensation in your mouth! But don’t take my word for it – try it for yourself!
Yields: about 2.5 cups
- 1 cup raw buckwheat groats (buckwheat, unlike it’s name suggests, is in fact wheat free; it’s a pseudoceral)
- 1 cup rolled steel cut gluten free oats
- ¼ cup dried cranberries or raisins
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 very ripe banana
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup (optional)
- Preheat oven to 300° F.
- Mash banana with a fork.
- Add cinnamon and maple syrup, if using.
- Mix in oats and buckwheat groats.
- Add seeds and mix well.
- Place on a baking sheet, spreading out evenly.
- Bake for 35-45 minutes (until golden and crispy). Remove the pan from the oven every 10-15 minutes and give the granola a good stir to ensure even baking.
- Take it out, mix in cranberries and let it cool.
- Place in an air-tight container and store up to a week.
Yields: 1 serving
- 1 frozen banana
- 2 cups fresh strawberries, divided
- 1-2 cups spinach and/or other leafy greens
- 1 teaspoon spirulina (optional)
- 1 cup water
- Place a frozen banana, water, half strawberries and spirulina in a blender and blend until smooth.
- Pour into a bowl, add chopped strawberries.
- Top with buckwheat granola.