Blueberry smoothie and granola bowls

30 MINUTES + FREEZING SERVES 2 | EASY |

If you forget to freeze the bananas, don’t worry. Chuck them in and add a few ice cubes to help get the right texture. This makes more granola than you need for two, but it keeps for a couple of weeks in an airtight container. bananas 3, chopped (about 250g) blueberries 170g unsweetened almond milk 220ml dried raspberries 2 tsp

kiwi 1, sliced and quartered strawberries 4, halved raspberries a handful edible flowers a handful (optional) shaved coconut 2 pinches

pomegranate seeds 2 tbsp

GRANOLA coconut oil 3 tbsp maple syrup 4 tbsp rolled oats 100g flaked almonds 50g pecans 50g, chopped sunflower seeds 2 tbsp

• Put the banana pieces into a freezer bag and freeze overnight. Try and keep them as flat as possible so that the pieces don’t stick together. Give the bag a shake after 2 hours to help keep them separate.

• To make the granola, heat the oven to 160C/fan 140C/gas 3. Melt the coconut oil and maple syrup in a small pan over a low heat until combined. Tip the remaining ingredients into a bowl with a pinch of salt, pour over the warmed liquid and mix well until everything is coated. Tip onto a baking-paper-lined baking tray and bake for 30 minutes or until golden and crunchy. Stir every 10 minutes so the whole mix toasts evenly. Allow to cool.

• Keep 40g of the granola for the bowls and put the rest in an airtight container for another day.

• Tip the frozen banana pieces into a blender or food processor and add 150g of the blueberries with the almond milk. Blend until smooth and tip into 2 bowls. • Make a ring of granola around the edge of each smoothie bowl and cover one end with the dried raspberries. Arrange the fruit and remaining blueberries in the middle and scatter over the edible flowers (if using), shaved coconut and pomegranate seeds. Serve immediately.

PER SERVING 374 KCALS | FAT 16.1G SATURATES 4.8G | CARBS 45.6G | SUGARS 34.6G FIBRE 8.4G | PROTEIN 7.6G | SALT 0.2G