Persimmon Smoothie + Cinnamon Granola
This delicious persimmon smoothie bowl is a textural delight with smooth and creamy persimmon + crunchy spiced granola.
Ingredients
Persimmon Smoothie
- 2 Persimmons
- Juice from 3 Clementines
- 1 Frozen Banana
- Splash Almond Milk
- Squeeze Lemon Juice
Cinnamon Granola
- 2 Cups Rolled Oats
- 1/3 Cup Pepitas
- 1/2 Cup Coconut Flakes
- 1/4 Cup Hemp Seeds
- 1/4 Cup Coconut Oil melted
- Scant 1/4 Cup Maple Syrup
- 1 Tsp Cinnamon
Instructions
Cinnamon Granola
- Preheat oven to 325 degrees F.
- In a bowl, combine oats, pepitas, coconut flakes, and hemp seeds.
- In another bowl, combine wet ingredients - melted coconut oil, maple syrup, and cinnamon.
- Mix wet and dry ingredients together fully.
- On a baking sheet lined with parchment paper, bake granola for 15 minutes, checking often to prevent burning.
Persimmon Smoothie
- Peel skin off persimmons. Add to blender with clementine juice, banana, almond milk, and lemon juice. Blend until smooth.
- Serve smoothie in a bowl topped with granola. Enjoy!