• THE RECIPE

coconut oats smoothie bowl with crunchy black sesame quinoa cereal + mint.

  • INGREDIENTS

- COCONUT BANANA OAT SMOOTHIE

1/3 cup rolled oats use gluten free if needed
1 cup coconut milk divided
1 tablespoon chia seeds
1/2 teaspoon vanilla extract
pinch of salt
half of a medium banana

- CRUNCHY BLACK SESAME QUINOA CEREAL

1/4 cups cooked quinoa
1 cup whole almonds roughly chopped
1/2 cup whole cashews roughly chopped
1/2 cup black sesame seeds may use white if needed
1/4 cup flax seeds
3/4 cup honey
1/4 cup coconut oil melted
1 tablespoon vanilla extract
1 teaspoon instant coffee optional
good pinch of salt

- TOPPING

half a mango chopped or sliced
1 ounce dark chocolate chopped
leaves fresh mint
Chocolate Toasted Coconut Butter or coconut butter melted for drizzling
unsweetened coconut flakes

  • INSTRUCTIONS

- CRUNCHY BLACK SESAME QUINOA CEREAL

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment or a silpat.
In a large bowl add the quinoa, almonds, cashews, sesame seeds and flax seeds. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, Mix well. Dump the mixture out over the 2 prepared baking sheets and spread evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over. Remove from the oven and allow to cool before storing.

- TO MAKE THE COCONUT BANANA OATS

Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for for at least 30 minutes or preferably overnight. (Now is when I would make the quinoa cereal). The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.

- TO ASSEMBLE THE BOWL.

Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal, sliced mango and chopped chocolate. Add some mint and a drizzle of chocolate coconut butter or coconut butter if desired. Eat!

yummy image

Don’t skip the coconut butter drizzle either, it’s the best.