Granola Topped Pear and Kale Smoothie Bowl Recipe
Brainstorm Breakfast #1 Recipes
Last week we invited our friend Lauren from Ponytail Journal to co-host our first ever Brainstorm Breakfast. On the menu was Lauren’s much loved classic black sticky rice with salted coconut milk (recipe here minus the mango) and we whipped up our favourite granola recipe (courtesy of co-founder Stacey’s mum) to top a bowl of our Organic Pear and Kale Smoothie bowl.
Here are the recipes if you would like to taste test them yourselves.
Mum’s Organic Granola Recipe
Quantity: This recipe is to make granola in bulk which will last 2 people approx 2 wks.
Preparation time: 1hr
1kg rolled oats (use Irish Oats if you want to make the recipe Gluten-free)
300g mixed nuts (we use a combination of almonds, brazil nuts, hazelnuts, cashews. You can also adjust the amount of nuts depending on your budget and taste)
100g pumpkin seeds
250g coconut flakes
1 teaspoons salt
1 cup of virgin coconut oil
½ cup local honey
1 cup maple syrup
We recommend choosing organic options for all of the above ingredients.
Pre-heat oven to 180 degrees celcius
Crush the nuts – You can either blitz the nuts in food processor but make sure you do each type of nut separately as they all breakdown differently and you want them to stay as pieces not blitzed beyond recognition.
We prefer a more tactile approach to crush them ourselves with our hands and by using a mug and hitting down on them heavily on a chopping board. The result should be broken pieces of nuts.
Combine the oats, nuts, pumpkin seeds and coconut flakes and salt in a large bowl.
Gently heat the coconut oil in a saucepan until just melted then stir through the honey & maple syrup to create a sweet sticky liquid.
Slowly pour the liquid over the dry ingredients a small amount at a time whilst mixing well. Now taste test & check that the sweetness is to your liking remembering that it will increase in sweetness after toasting. (The ingredients should all be gently moistened by the liquid.)
Now spread the mixture over a tray lined with baking paper & toast in the oven until golden brown. You will need to do it in small batches. You only want to have it about 1/2inch thick on the tray. If you have more than one baking tray this process will be faster. Keep a close eye on it and mix it around frequently to gain even toasting.
Once toasted, remove from the oven and allow to cool completely before bottling in air-tight jars to keep the granola crisp and crunchy.
Kale and Pear Smoothie Bowl Recipe
Quantity: This recipe makes 2 large smoothie bowls
Preparation time: 10-15mins
For this recipe we used a Nutribullet extraction machine but you can use any powerful blender.
200g of Goat’s yoghurt
A spash of milk (either diary, hemp, soy or whatever other type that takes your fancy)
3 tablespoons of hemp seeds
1 tablespoon of linseeds
3 Kale stems
1 teaspoon virgin coconut oil
2 tablespoon honey
The leaves of one sprig of fresh mint
We recommend choosing organic options for all of the above ingredients and sourcing local products where possible just as we have done for the brainstorm breakfast.
Put all ingredients into the machine and blitz until smooth. Depending on the consistency you want it, you can add more milk or a dash of water if you would prefer it to be less thick.
Pour into bowls and serve with the Granola from the recipe above sprinkled on top or whatever else takes your fancy.
*Please note that we used a fairtrade banana in this recipe however if you want the recipe to have an even lower impact on the environment and less air-miles we recommend sourcing fruits closer to home wherever you may be in the world! Taking a few moments to get to know what is in season and local always inspires us to learn how to create lower-impact smoothie bowl recipes. For us it’s a journey, each day we learn and discover better ways we can make changes in our lifestyle to live more sustainably. If you have any things you have discovered and want to share please let us know in the comments below.