Carrot Cake Smoothie Bowl - Breakfast Recipe
Carrot Cake Smoothie Bowl
1 Serving Bowl
Recipe prepared in collaboration with our friends EVIVE, a Montreal-based organic and vegan company
1 cup PRANA organic gluten free oat flakes
1/2 cup PRANA organic almonds
1/2 cup PRANA organic walnuts, chopped
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cardamom
Pinch of salt
1 tbsp organic virgin coconut oil
3 tbsp maple syrup
3/4 cup unsweetened plant based milk
1 tbsp PRANA organic hemp and chia mix
Chopped PRANA organic dried apricots
1/2 a sliced apple
Granola (makes extra)
Add oat flakes, almonds, walnuts, cinnamon, ginger, cardamom and salt into a medium sized bowl and mix. Set aside
Preheat a large pan on medium high heat. Once hot, add coconut oil and maple syrup.
Let the coconut oil melt and mix with maple syrup. Once it starts bubbling add the oat mixture and stir to coat.
Reduce heat to medium and cook for 5-7 minutes or until the granola starts being fragrant. Stir regularly and keep a close eye on the granola to prevent from burning.
Remove from the heat and let cool completely – it will become crunchy as it cools.
Prepare the smoothie by adding 2 Evive Yin Wheels into a blender along with 3/4 cup of plant based milk. Blend until smooth.
Transfer to a bowl and top with granola, hemp and chia mix, dried apricots and apple slices. Enjoy immediately.