Poolside Smoothie and Granola from Scratch!

Happy Easter weekend! I'm having a blast creating poolside dishes since it's starting to feel like Summer. It's a fun treat for entertaining your friends and family during Passover and Easter! You know you have to jump in the pool like I did in the video to get the maximum pleasure out of this smoothie!  
Poolside Smoothie Recipe:
1 frozen banana
1/2 cup of blueberries
2 tablespoons of almond butter
1 cup of almond milk2 tablespoons of chia seeds
2 tablespoons of hemp seeds
1 tablespoon of ground flaxseed
 Topping:
Homemade granola * (see video below for the recipe)
Fresh Rosemary
Directions:
1. Using a blender like Vitamix, blend the smoothie ingredients together.

2. Once it's fully blended, pour into a mason jar and top it off with homemade granola and rosemary. 





Homemade Coconut Granola Recipe:

1 cup of oats (or substitute with spelt, gluten free oats, etc)
1/2 cup shredded sweetened coconut
1 cup raw almonds
1/2 cup pepitas
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon himalayan salt
1/2 cup coconut oil, melted
1/3 cup coconut nectar
1/4 cup yacon syrup
1/2 cup sunflower seeds

Optional: Add one cup of hazelnuts, 2 tablespoons of chia seeds and 2 tablespoons of hemp seeds once granola has cooled off from being in the oven.

Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with  parchment paper. Pour 1 cup of hazelnuts over the parchment paper. Put in over for about 10 minutes. Test one hazelnut to make sure it's roasted enough.

2. Why hazelnuts are roasting, get a large bowl, combine oats, shredded coconut, almonds, sunflower seeds, pepitas, coconut  sugar, cinnamon, and himalayan salt. Mix dry ingredients with your hands.

3. Add coconut nectar, yacon syrup, and coconut oil. Using your hands, mix until dry ingredients are well-coated.2. Meanwhile, in a large bowl, combine oats, shredded coconut, almonds, sunflower seeds, pepitas, coconut  sugar, cinnamon, and himalayan salt. Mix dry ingredients with your hands.

4. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is slightly golden, stirring every 10 minutes. Let granola cool completely.

5. Add roasted hazelnuts, hemp seeds and chia seeds to the granola. Store in a glass air-tight container for up to 1 month.  I'm sure they will be gone within a week!

Enjoy and Happy Easter! Xoxo,
KK   :)

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