Tropical Oats Smoothie topped with a Quinoa Almond Granola


• 1/3 cup rolled oats
• ½ cup Thai coconut milk from a can (optional to use light)
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• pinch of salt
• ½ cup of coconut milk (either milk substitute or more Thai coconut milk)
• half of a medium banana
• 2 cups cooked quinoa
• 1 cup roughly chopped almonds
• 1/2 cup black sesame seeds (may use white sesame seeds)
• 1/4 cup flax seeds
• 3/4 cup honey
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 Tablespoon of instant coffee
• ¼ teaspoon of salt
• half a mango, chopped or sliced
• 1 ounce dark chocolate, chopped
• fresh mint leaves
• unsweetened coconut flakes


To make the Tropical Oats Smoothie Bowl
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 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 Make Quinoa Almond Granola
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. In a large bowl add the quinoa, almonds, nuts, 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 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 Assemble the Bowl
Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal add toppings as desired. Enjoy!