Vanilla-Cinnamon Smoothie Bowl w/ Crunchy Squarebar Granola Clusters


Vanilla-Cinnamon Smoothie Bowl with Crunchy Squarebar Granola Clusters, a.k.a. The Ice Queen of all smoothie bowls, is the perfect healthy treat for anytime of the day. Not to mention, these home-made granola clusters are super versatile; use them to top smoothie bowls (as done here), eat them plain, or soak them in almond milk... trust us, you won't be disappointed. Thanks Tiina (@myberryforest) for this beautiful creation! 


Ingredients:

Vanilla-Cinnamon Smoothie Bowl
2 frozen bananas
⅓ cup cashew cream (recipe for cashew cream can be found below)
1 tsp vanilla extract
1 tsp Ceylon cinnamon
½ cup plant-based milk (I used almond milk)
Cashew Cream
½ cup soaked cashews (soaked for 4 hours, drained and rinsed)
4 tbsp water
½ tsp coconut nectar
¼ tsp organic vanilla powder
    Crunchy Squarebar Granola Clusters
    1 cup nuts (i.e. pecans, almonds, cashews)
    1 cup gluten-free rolled oats
    ¼ cup pepitas
    2 tbsp chia seeds
    ¼ cup melted coconut oil
    3 tbsp maple syrup or coconut nectar
    1 tsp cinnamon
    ⅛ tsp good quality salt
    For the chocolate milk, which is poured on top of the granola:
    1 Squarebar of choice
    3 tbsp plant-based milk (I used almond milk)

    Toppings
    Granola clusters
    Squarebar pieces
    Strawberries

    Recipe: 

    1. Cashew Cream: drain and rinse soaked cashews well and blend all ingredients in a high-speed blender until a smooth silky consistency achieved. Add more water if needed.
    2. Vanilla-cinnamon smoothie bowl: take frozen bananas out of the freezer and let thaw for ~10 min. Blend all smoothie ingredients in a high-speed blender.
    3. Crunchy granola clusters: Chop nuts. Put nuts and all other ingredients except Squarebar and plant-based milk into a bowl. Mix well. Pour granola mixture on a baking tin lined with a baking sheet, and press granola together.
    4. Prepare chocolate milk by blending Squarebar and plant-based milk. Pour liquid evenly on top of granola sheet.
    5. Bake in 150C/300F for 40 min, turning the baking tin after 20 min.
    6. Add granola clusters and other toppings to smoothie bowl. ENJOY!

    See original recipe here



      1.01.2016 | Square Kitchen