Mango, coconut & banana smoothie bowl with quinoa crunch

26.06.2019
  • Serves 10

Ingredients

  • Everyday Favourites porridge oats 270g
  • Three colour quinoa 300g
  • Whole cashew nuts 150g
  • Whole blanched almonds 400g
  • Tate & Lyle dark soft brown sugar 90g
  • Maldon sea salt 4g
  • KTC coconut oil 150g
  • Everyday Favourites pure Canadian maple syrup 160g
  • Diced mango 300g
  • Avocado IQF slices 180g
  • Banana 4
  • Alpro coconut milk 400ml
  • Cook Asia rich & creamy coconut milk 400ml
  • Sun-Pat smooth peanut butter 200g

Method

  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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