Recipe courtesy of Eric Adjepong
From:
Food Network Magazine
Strawberry-Banana Smoothie Bowls
Getting reviews...
- Level: Easy
- Total: 30 min (plus 1 hr cooling)
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1877
- Total Fat
- 90 g
- Saturated Fat
- 18 g
- Carbohydrates
- 258 g
- Dietary Fiber
- 34 g
- Sugar
- 128 g
- Protein
- 37 g
- Cholesterol
- 0 mg
- Sodium
- 524 mg
- Level: Easy
- Total: 30 min (plus 1 hr cooling)
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1877
- Total Fat
- 90 g
- Saturated Fat
- 18 g
- Carbohydrates
- 258 g
- Dietary Fiber
- 34 g
- Sugar
- 128 g
- Protein
- 37 g
- Cholesterol
- 0 mg
- Sodium
- 524 mg
Ingredients
For the Granola:
For the Smoothie:
Directions
- Make the granola: Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the honey, canola oil, brown sugar, vanilla, cinnamon and salt. Gently fold in the oats and almonds. Spread the mixture on the baking sheet and bake 15 minutes. Rotate the pan, then continue baking, checking on the granola every few minutes, especially as you start to smell it more, until toasted, 10 to 20 more minutes. Remove from the oven and let cool 1 hour. Break apart the granola and mix in the dried cranberries. (This makes about 5 cups, so there will be extra left over. Store in an airtight container for up to 2 weeks.)
- Make the smoothie: Blend the frozen bananas and strawberries in a high-powered blender on low speed until they have created a coarse mixture. Add the almond milk and almond butter and blend on low, scraping down the sides as needed, until the smoothie is a thick soft-serve consistency.
- Scoop the smoothie into bowls and drizzle with the melted coconut oil. Let the coconut oil harden, 1 minute. Sprinkle with the hemp seeds and about 1/2 cup granola. Top with banana and strawberry slices.
