Mango, coconut & banana smoothie bowl with quinoa crunch

Method Print recipe

1. Preheat oven to 170C/325F/Gas mark 3.
2. Mix the oats, quinoa, cashew nuts, chopped almonds, sugar and salt.
3. In a clean saucepan heat the coconut oil and maple syrup for 2 minutes until well combined and add immediately to the oat mix and coat evenly.
4. Pour mix onto a thin oven tray and bake for 15 minutes, stir and bake for a further 10 to 15 minutes or until a deep golden colour, allow to cool.
5. For the smoothie blend the remaining ingredients together and keep chilled until required.
6. Place the smoothie into a small kilner jar and top with the Quinoa Crunch & fruit of your choice.

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