Smoothie bowls are perfect this time of year! They are refreshing, hydrating and nutritious. We’ve added a spoonful of coconut oil to this banana and peanut butter smoothie for an extra dose of healthy fats, perfect to keep you energised on these busy summer days.
Strawberry Smoothie Bowl with Coconut & Date Muesli
1 large banana, frozen
1 cup frozen strawberries
1 tsp honey (optional)
¼ cup coconut milk
½ cup water
Coconut & Date Muesli:
½ cup oats
½ cup puffed rice
½ cup desiccated coconut
¼ cup sunflower seeds
½ cup cashew nuts, roughly chopped
½ cup walnuts, roughly chopped
½ cup almonds, roughly chopped
1 Tbsp cinnamon
2 Tbsp coconut oil, melted
1 Tbsp honey
Pinch of sea salt
1 handful of chopped dates.
Instructions:
- Pre-heat the oven to 180 degrees Celcius.
- In a mixing bowl add all of the muesli ingredients and mix to combine. Pour into a baking tray and bake for 25 mins stirring regularly. Leave to cool to room temperature and then mix through the chopped dates. Store in an airtight container for up to a week.
- To make the smoothie, blend together all the smoothie ingredients.
- Pour into a bowl and top with the homemade muesli.