Frozen or fresh - any blueberry is good for this easy breakfast recipe
1 tsp vanilla extract
85 g (8 Tbsp) melted coconut oil
100 g (1 cup) jumbo rolled oats
1 tsp ground ginger
55 g (1/3 cup) pecan halves
55 g dried cranberries
40 g hazelnuts, roughly chopped
30 g pumpkin seeds
Berry and Spinach Smoothie:
1 Tbsp acai berry powder
1 tsp lucuma powder
1/2 sliced banana (frozen)
Handful of blueberries
1 Tbsp almond butter
Large handful of spinach
Almond milk - to taste
Fresh seasonal fruit (figs, strawberries, redcurrants, raspberries, blueberries)
Mixed seeds (flax, sesame, chia and hemp)
Preheat the oven to 140°C/275°F/gas mark 1.
Line a baking tray with baking parchment. Mix vanilla extract with melted coconut oil. Place uncooked jumbo rolled oats, ground ginger, pecan halves, dried cranberries, roughly chopped hazelnuts and pumpkin seeds in a mixing bowl.
Add the melted coconut oil and stir well, until coated in the oil. Tip onto the prepared tray and spread the mixture out evenly. Bake in the oven for 50 minutes, stirring a couple of times to make sure it doesn’t stick and burn. Remove from the oven and leave to cool for 10 minutes. If you want extra-crunchy granola, turn the oven off and leave the door open, with the granola still inside.
Berry and Spinach Smoothies:
Blend together acai berry powder, lucuma powder, banana, blueberries, almond butter, spinach and almond milk.
Add the berry and spinach smoothie to the bowl, then top with 3 heaped tablespoons of granola. Top with fresh seasonal fruit, such as sliced figs, strawberries, redcurrants, raspberries and blueberries, then sprinkle over a mix of flax, sesame, chia and hemp seeds with some bee pollen.
Credits: This is an edited extract from Nourish Bowls published by Quadrille $24.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Nourish Bowls published by Quadrille $24.99 and is available in stores nationally.