I have a slight obsession with smoothie bowls. Breakfast, snack, lunch, dinner, dessert… depending on what ingredients you use smoothie bowls can be very versatile. On the west coast you can find these delicious bowls on every corner. In Lynchburg, we are forced to blend these babies up ourselves. We are a bit behind on healthy trends and although it would make it much easier to visit your neighborhood juice bar and order one, it is just as easy as making your favorite smoothie. In fact, all a SMIAB is a <<drum roll>> smoothie in a bowl. Follow what I’m doing there?
The reason I love the bowl idea is because people get tired of drinking their meals and I totally get it. We all love the way our nutrient packed smoothies make us feel but sometimes we need to up that mindful eating game. I know that we are all about real life and easy recipes on the go people…. but imagine eating one of these on your porch, your feet on up on the railing and the sun beating on your back. That is strait SAIB BEC bliss (OMG). This is also a great cereal replacement in the morning. Put your granola on top of your smoothie bowl with berries, chia, coconut chips, banana, goji, etc. and savor the delicious and nutritious goodness. Another reason I love making these bowls is you can be as creative as you want and touch base with your inner food artist. Believe me, if you print out some of these pictures and get your family and friends involved it becomes a contest on who has the most beautiful bowl. Tag us @blondeseatclean with your bowl of goodness. All recipes can found on our pinterest page under smoothies.photo credit http://www.halfbakedharvest.com[/caption%5D
I love this recipe! It includes Half Baked Harvest Crunchy Black Sesame Quinoa Cereal which tastes insane… but you can always use your granola or desired toppers. Be inspired! Coconut Oats Smoothie is pictured above.
- Coconut Banana Oat Smoothie
- 1/3 cup rolled oats (use gluten free if needed)
- 1 cup coconut milk, divided
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- pinch of salt
- half of a medium banana
- Crunchy Black Sesame Quinoa Cereal
- 3 1/4 cups cooked quinoa
- 1 cup whole almonds, roughly chopped
- 1/2 cup whole cashews, roughly chopped
- 1/2 cup black sesame seeds (may use white if needed)
- 1/4 cup flax seeds
- 3/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee (optional)
- good pinch of salt
- half a mango, chopped or sliced
- 1 ounce dark chocolate, chopped
- fresh mint leaves
- or coconut butter, melted for drizzling
- unsweetened coconut flakes
!Crunchy Black Sesame Quinoa Cereal
Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment or a silpat.
In a large bowl add the quinoa, almonds, cashews, sesame seeds and flax seeds. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, Mix well. Dump the mixture out over the 2 prepared baking sheets and spread evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over. Remove from the oven and allow to cool before storing.
!To make the Coconut Banana Oats
Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for for at least 30 minutes or preferably overnight. (Now is when I would make the quinoa cereal). The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.
!To Assemble the Bowl.
Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal, sliced mango and chopped chocolate. Add some mint and a drizzle of chocolate coconut butter or coconut butter if desired. Eat!
For full recipe and pictures visit Half Baked Harvest here.