A tropical-inspired breakfast, snack, or dessert that will transport you to the islands with plenty of fruit and your favorite toppings. Plus it is dairy-free and gluten free.
For the smoothie bowls
frozen banana, cut into chunks
cup frozen pineapple chunks
cup frozen mango chunks
cups Silk Unsweetened Coconutmilk (more, if needed)
kiwi, peeled and slices
teaspoons dairy free chocolate chips
about four to eight banana chips or slices
about 1/4 cup Tropical Granola (see below or full recipe here), or your favorite granola
For the Tropical Granola
old-fashioned rolled oats (certified gluten free, if necessary)
cup slivered almonds
melted coconut oil
coconut or light brown sugar
ground flax seeds
teaspoon rum extract, optional
cup dried pineapple, chopped
cup unsweetened coconut flakes
For the smoothie bowls:
Combine frozen fruit and Coconutmilk in a blender, and blend to desired consistency. The mixture will be thick, so depending on your blender, you may need to use a spatula to stir or press the mixture down while blending, or you may need to add more milk.
Divide between two bowls and top each with half a strawberry, half the kiwi slices, a teaspoon of chocolate chips, a few banana chips or banana slices, and about two tablespoons granola. Or use your favorite toppings.
For the Tropical Granola:
Preheat oven to 300°F and line a large baking sheet with parchment paper.
In a large bowl, toss together oats, almonds, and chia seeds.
In a separate bowl, whisk together oil, banana, coconut or brown sugar, flax seeds, salt, and vanilla until smooth.
Pour wet mixture over dry ingredients and stir until just moistened.
Spread the mixture evenly on the parchment-lined baking sheet and press flat.
Bake at 300°F for 35-45 minutes or until edges start to brown. Do not stir while baking or cooling. Remove from oven and let granola cool completely on the baking sheet.
Break granola into clusters and toss in dried pineapple and coconut flakes.