Breakfast Granola with Raspberry Smoothie and Banana Pudding

Ingredients

• For the Homemade Granola:
• 1/2 cup almonds
• 1/2 cup peanuts
• 2 cups rolled oats
• 2 tablespoons desiccated coconut
• 1 teaspoon cinnamon
• 1 teaspoon vanilla bean paste
• 2 tablespoons melted coconut oil
• 3 tablespoons maple syrup
• 2 tablespoons raw brown sugar
• For the Raspberry Smoothie:
• 1 cup raspberries, fresh or frozen
• 1/2 cup dairy-free coconut yogurt
• For the Banana Pudding:
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 4 Medjool dates
• 2 large bananas, sliced
• 1/2-1 cup soy milk

Method

1. Make the granola. Preheat oven to 180°C and line a baking tray with parchment paper.
2. Place almonds, peanuts and 1 cup of oats into a food processor and pulse until roughly chopped. In a mixing bowl add the remaining oats, chopped nuts mixture, coconut, cinnamon, vanilla, coconut oil, maple syrup and sugar. Whisk well until combined.
3. Spread the mixture evenly onto the prepared baking tray and bake for 20 to 25 minutes, or until golden, tossing the granola halfway through. Remove from oven and let cool before serving.
4. Make the raspberry smoothie. Add all the ingredients into a blender and process until creamy and smooth. Pour evenly into two serving glasses.
5. Make the banana pudding. Drain cashews and place into a blender, add dates and pulse for a couple of minutes. Add sliced bananas and soy milk, process until creamy and smooth. Add more milk if needed.
6. Add a few tablespoons of granola into each serving glass and top with banana pudding. Serve immediately and enjoy!

Note: