Spiced Autumn Smoothie Bowl

– serves 1 (makes 1 1/ 2 cups)

INGREDIENTS

Smoothie Bowl

  • 1/ 3 cup (30 g) rolled oats, soaked in cold water for 1 hour, drained & rinsed
  • 1 frozen banana, coarsely chopped
  • 1 scoop TBC vanilla BODY powder
  • 1 1/ 2 tablespoons almond butter
  • 1 teaspoon raw honey
  • 1/ 4 teaspoon ground nutmeg
  • 1/ 2 teaspoon ground turmeric
  • 1/ 8 teaspoon finely ground black pepper
  • 1/ 2 cup (125 ml) almond milk

Honey Granola

  • 2 tablespoons rolled oats
  • 1 tablespoon flaked almonds
  • 1 tablespoon coarsely chopped Brazil nuts
  • 1 tablespoon coarsely chopped walnuts
  • 3 teaspoons raw honey
  • 2 teaspoons pumpkin seeds
  • 2 teaspoons sunflower seeds
  • 1 teaspoon coconut oil
  • 1 teaspoon ground cinnamon
  • Preheat the oven to 180 °C.

Topping

  • Fresh fig, torn
  • Bee pollen (not suitable for those with bee allergies)
  • Marigold petals

METHOD

  1. To prepare the honey granola, place all of the ingredients together in a medium bowl and toss to combine.
  2. Spread out onto a baking tray, clumping together to form clusters. Bake, stirring frequently for 10 minutes, or until crisp and golden brown.
  3. Remove from the oven and set aside to cool.
  4. To prepare the smoothie bowl, place all of the ingredients in a high-speed blender.
  5. Blend until smooth.
  6. Pour smoothie into a shallow bowl. Add Honey Granola and topping.

 

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