Date posted: 26/06/2019

Mango, coconut & banana smoothie bowl with quinoa crunch

  • Serves 10
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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


  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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