|Prep time||20 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Line a baking tray with baking paper.
To make the coconut granola, combine the coconut sugar, honey, water, coconut oil and salt in a large bowl.
Stir in 345g of oats, coconut flakes and almonds.
Evenly spread the mixture over the lined baking tray and bake in the preheated oven for 25-30 minutes or until golden.
Remove from the oven and leave to cool before breaking into chunks.
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.
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.