Strawberries are excellent for your skin and overall health as they’re a great source of Vitamin C, manganese, iodine, folate, antioxidants and dietary fiber.
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.