Breakfast Bowl with banana and granola

Name: Breakfast Bowl with banana and granola
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Oat flakes (coarse grained & fine mixed); 25 g Pumpkin seeds; 50 g Coconut shavings; 50 g sliced almonds; 20 g Amaranth; 20 g sliced hazelnuts; 30 g Coconut oil; 5 TABLESPOONS Honey; 1 pinch(es) Cinnamon; 1 pck. Vanillin sugar; 500 g Greek yoghurt (10 % fat); 4 Bananas; 50 g Blueberries; 2 Kiwis; 4 TABLESPOONS Maple syrup; 7-10 Tbsp Mint; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Oat flakes (coarse grained & fine mixed)
25 g Pumpkin seeds
50 g Coconut shavings
50 g sliced almonds
20 g Amaranth
20 g sliced hazelnuts
30 g Coconut oil
5 TABLESPOONS Honey
1 pinch(es) Cinnamon
1 pck. Vanillin sugar
500 g Greek yoghurt (10 % fat)
4 Bananas
50 g Blueberries
2 Kiwis
4 TABLESPOONS Maple syrup
7-10 Tbsp Mint
baking paper

Directions

1
For the granola, place oat flakes, pumpkin seeds, sliced almonds and hazelnuts, coconut flakes, amaranth, cinnamon, vanilla sugar in a bowl and mix with honey and coconut oil.
2
Place the granola on a baking tray with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes. Take out and let it cool down.
3
In the meantime, wash blueberries and peel kiwis and bananas. Cut the kiwis into fine cubes and divide the bananas lengthwise.
4
Spread 4 tablespoons of Greek yoghurt in 4 cereal bowls each. Place kiwi cubes, blueberries and 2 banana slices on top. Sprinkle with 3 tablespoons granola and 1 tablespoon maple syrup and garnish with fresh mint.