We live in a busy culture. And sometimes nutrition is put to the side because healthy food seems too difficult to achieve with on-the-go lifetstyles. This is where liquid nutrition, like smoothies, come into play. Our bodies crave healthy, delicious, beautiful food that provides fuel for a full day of work and play.
This green smoothie bowl is sweet enough, thanks to the pineapple and banana, that even your kids will love it, even with all the spinach! The crunchy, high-protein granola makes a great pre- or post-workout snack and can be packed in a small reusable container. This delicious and nutritious smoothie with granola makes a great lunch or snack, as well.
Protein-Packed Green Smoothie in a Bowl
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 3 1/2 cups old-fashioned rolled oats
• 2/3 cup sesame seeds
• 1/3 cup hulled hemp seeds
• 1 Tbsp ground cinnamon
• 1/2 tsp sea salt
• 2 Tbsp unsweetened plain almond milk
• 1 tsp flaxseed oil
• 1 cup chopped fresh pineapple
• 1/2 peeled kiwi
• 1/2 banana, peeled and frozen (peel, break in half, and lay on parchment-lined baking sheet; freeze until firm, about 6 hours)
• 2 Tbsp plain Greek yogurt or vanilla protein powder
• 1 cup loosely packed baby spinach
• 2 ice cubes
For granola, preheat oven to 300 F. Line a large baking sheet with parchment paper.
In a small pan on low heat, melt coconut oil with maple syrup and vanilla. Add this liquid to a large bowl along with oats, seeds, cinnamon and salt. Mix well to combine. Press into a single layer on a baking sheet and bake for 55 minutes, until dry and lightly browned. Turn off the oven and let sit it for 10 minutes. Remove the sheet from the oven, cool to room temperature, and break into pieces. This can be stored in airtight an container at room temperature for up to 1 month.
For the smoothie, put all the ingredients in a blender and blend until smooth. You may need to thin it with more almond milk. Pour the smoothie into a deep bowl and top with 1/2 cup of the granola, and enjoy!
Photo from here, with thanks.