halfbakedharvest4.1
Tropical Fruit Breakfast Smoothie.
This smoothies is full of summer fruits and heavy on the tropical flavors.
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●oven
- ●microwave
- ●baking sheet
- ●pan
- ●measuring cup
📝 Preparation Steps
1
Smoothie
2
In a blender add the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.
medium banana (fresh or frozen)1cup raw coconut meat (chopped (optional))1/3coconut milk1 cupshredded coconut (sweetened or unsweetened)1 cupcup coconut oil1/4
3
Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.
vanilla bean (seeds scraped)1
4
If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Sprinkle with flax and granola if using. Use a spoon or straw to drink/eat this!
kiwi (sliced (optional))1
5
Simple Coconut Granola (optional)
cup raw coconut meat (chopped (optional))1/3coconut milk1 cupshredded coconut (sweetened or unsweetened)1 cupcup coconut oil1/4
6
Preheat oven to 325 degrees F. In a large bowl combine the oats, shredded coconut and almonds. Toss well. Melt the coconut oil in the microwave for ⏱️ 30 seconds, stir in the maple syrup. Place the mixture back in the microwave for another ⏱️ 30 seconds. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon and salt. Stir in the vanilla. Pour the warm mixture over the dry oat mixture and stir to fully combine. I normally stir for a good 3 to ⏱️ 5 minutes.
cup raw coconut meat (chopped (optional))1/3coconut milk1 cupshredded coconut (sweetened or unsweetened)1 cupcup coconut oil1/4ground cinnamon1 teaspoon
7
Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to ⏱️ 40 minutes stirring every ⏱️ 15 minutes so the granola will get evenly toasted. The last time you stir the granola, drizzle it with the remaining 2 tablespoons honey. Remove from the oven and let cool five minutes.
honey4 tablespoons
8
After ⏱️ 5 minutes spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measuring cup so that you have a flat slab of granola that looks like they could be cut into bars. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.
Nutrition Facts
calories
2849 kcal
fat Content
112 g
serving Size
1 serving
fiber Content
30 g
sugar Content
169 g
sodium Content
449 mg
protein Content
37 g
carbohydrate Content
296 g
saturated Fat Content
63 g
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