Pitaya Smoothie Bowl
The base of this Pitaya Smoothie Bowl is made from pitaya, strawberries, mango, and lime. Top with fresh fruit and homemade granola for a delicious breakfast or snack!
Equipment
- Blender
Ingredients
Smoothie
- 1 cup pitaya frozen
- 1 cup strawberries fresh or frozen
- 1 cup mango fresh or frozen
- 2 limes, juiced
- Kiwi and strawberries, topping
Granola
- 1 1/2 cups oats gluten-free (6 oz)
- 1/4 cup shredded coconut unsweetened (.43 oz)
- 1/4 cup ground flaxseed (1.3 oz)
- 1/3 cup maple syrup (3.55 fl oz)
- 1/4 cup coconut oil melted (2 oz)
- 1/2 teaspoon cinnamon (.05 oz)
- 1/2 tablespoon vanilla bean powder (.23 oz)
Instructions
Smoothie Bowl
- Blend together pitaya, strawberries, mango, and lime juice until smooth. Using fresh strawberries or mango will make blending easier. If needed, let smoothie thaw a bit before blending or add small amounts of water. Be careful not to add too much liquid or the smoothie bowl will lose its thickness.
- Transfer to a bowl and top with fresh strawberries, kiwi and granola.
Granola
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
- Combine the oats, coconut, and ground flaxseed in a large bowl and stir.
- Add in the maple syrup, coconut oil, vanilla, and cinnamon and stir until well combined.
- Spread the mixture out evenly on the prepared baking sheet to about 1/4 inch thick.
- Bake for 25-35 minutes or until golden brown.
- Remove from oven and cool for 10 minutes without touching the mixture. Then break up into smaller pieces and cool completely.