| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1668 |
| Fat | 64g |
| Saturates | 23g |
| Protein | 44g |
| Carbs | 237g |
| Sugars | 76g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Line a baking tray with baking paper.
3
To make the coconut granola, combine the coconut sugar, honey, water, coconut oil and salt in a large bowl.
4
Stir in 345g of oats, coconut flakes and almonds.
5
Evenly spread the mixture over the lined baking tray and bake in the preheated oven for 25-30 minutes or until golden.
6
Remove from the oven and leave to cool before breaking into chunks.
7
To make the smoothie, combine the baby spinach, frozen berries, banana, milk, yoghurt and the remaining 20g of oats in a blender and blitz until smooth.
8
To serve, spoon 2 tbsp of the granola into a glass, top with approx. 4 tbsp of the smoothie, then top with more granola – alternating until 2 glasses are full.
9
Serve immediately.
