What to Eat with Granola - Apple & Peanut Butter Smoothie Bowl
If you're looking for a fresh idea for what to eat with granola, consider a homemade granola in this Apple & Peanut Butter Smoothie Bowl.
Servings: 1 smoothie bowl using 1 cup (makes 8 cups granola) prepared granola
Cost: $1.56 per serving
Equipment
- food processor or high efficiency blender
Ingredients
for the homemade granola
- 4 cups old-fashioned rolled oats use certified gluten-free oats for gluten-free granola
- 1 ½ cups any combination raw nuts and raw seeds
- pinch sea salt
- ¾ teaspoon cinnamon
- ⅓ - ½ cup coconut oil melted
- ½ cup raw honey may also use real maple syrup in equal measure or a mixture of both to equal 1/2 cup
- 2 teaspoons vanilla extract
- ½ cup dried fruit chopped, any combination
for the smoothie
- 1 large, ripe banana broken into large chunks and frozen
- 1 large apple peeled and chopped and frozen
- 1 tablespoon creamy natural peanut butter or alternate sweetened nut butter
- ½ teaspoon cinnamon divided
- 1 teaspoon vanilla extract
- pinch sea salt
- 1 cup plain Greek yogurt
optional toppings in any combination
- walnuts toasted
- pecans toasted
- sunflower seeds
- pumpkin seeds
- flaxseeds
- raisins
- unsweet shredded coconut toasted
- berries fresh, halved if large
- apple peeled and chopped
- mini dark chocolate chips
Instructions
make the granola
- Preheat your oven to 350°F and line a very large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine old-fashioned rolled oats, raw nuts and/or seeds, a healthy pinch of sea salt and cinnamon. Stir well to coat.
- Add the melted coconut oil (I begin with 1/3 cup and add additional ONLY if the mixture seems too dry), raw honey, and vanilla extract to the oat mixture. Stir well ensuring every oat and nut is lightly coated in the oil and honey.
- Spread the granola onto the prepared baking sheet and use the flat side of the rubber spatula to arrange in an even layer. Bake until lightly golden, about 22 to 24 minutes, stirring halfway through. NOTE: If you like for your granola to be less like cereal and more like sweet clusters, use the flat side of the spatula to press down on the granola. Stir halfway through baking and press down again.
- Allow the granola to cool completely, 45 minutes to 1 hour. Gently break into the cluster-sized bites you desire. Add the chopped dried fruit of your choice only after the granola has cooled completely.
- This method makes more granola than you will need for a single smoothie bowl. Store the granola in an airtight container at room temperature up to 10 days, or in a sealed freezer bag in the freezer for up to 3 months. The fruit will freeze completely so it's necessary to allow it to warm to room temperature for 10 minutes before serving.
make the peanut butter yogurt smoothie
- Place all of the smoothie ingredients into a food processor with 1/4 teaspoon of the cinnamon and pulse a few times until the mixture is smooth with only a few small chunks of fruit. Taste for flavor and add additional cinnamon, vanilla, or peanut butter if necessary. Scrape or pour the smoothie into a large individual serving bowl.
assembly
- Sprinkle granola over top of the peanut butter yogurt. Add additional toppings in any combination. Dust with the remaining 1/4 teaspoon of cinnamon and enjoy.
Notes
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Nutritional Information has been calculated using 1/8 (1 cup) of the total amount of granola this recipe yields.
If Using Coconut stir into the granola halfway through baking.
Nutrition
Serving: 1smoothie bowl | Calories: 945kcal | Carbohydrates: 120g | Protein: 38g | Fat: 14g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 172mg | Potassium: 1056mg | Fiber: 16g | Sugar: 64g | Vitamin A: 313IU | Vitamin C: 20mg | Calcium: 347mg | Iron: 4mg