The perfect breakfast, this cracker smoothie bowl will really hit the spot!
2 large bananas, peeled, chopped
½ cup coconut flakes/chips
1/3 cup natural sliced almonds
2 cups frozen mixed berries (280g)
1 cup almond milk
1 cup coconut yoghurt
2 teaspoons honey
2 cups toasted granola clusters
Sliced fresh banana, sliced strawberries and blueberries, to serve
Place chopped bananas in a large, snap-lock bag. Place bag on a metal tray. Separate banana pieces. Seal bag. Freeze for 4 hours, or overnight until frozen.
Spread coconut and almonds over an oven tray.
Cook in a moderate oven (180C) for about 2 to 3 minutes, or until lightly toasted. Remove. Cool.
Just before serving, place frozen bananas, frozen berries, milk, yoghurt and honey in a blender. Blend until smooth and thick.
Pour evenly into four serving bowls. Top with granola. Sprinkle with coconut and almonds. Serve with banana and strawberries and blueberries.
TIP! Vary topping ingredients by adding dried fruits, chia seeds, pepitas or a drizzle of honey. Any leftover smoothie mix can be frozen in a container. Remove 1 hour before serving so it thaws slightly. Break up with a spoon. Blend in a blender until smooth, adding a little extra almond milk, if required.