Smoothie Bowl with Oats

Ingredients

• 2 tbsp Coconut oil
• 4 tbsp almond sticks (15 g each)
• 4 tbsp oats (15 g each)
• 5 tbsp honey (10 g each)
• 4 tbsp coconut chips (10 g each)
• 6 peaches
• 3 bananas
• 1 piece ginger root (5 g)
• 3 tbsp Lemon juice
• 0.5 tsp turmeric powder
• 100 ml coconut milk
• 300 g Yogurt (3.5% fat)
• 100 g raspberries

Instructions

1. 1.

   Heat the oil in a pan for crunch. Add almond sticks, oats and 2 tbsp honey; stir and roast for 3 minutes over medium heat until light brown. Stir in coconut chips and roast together for another 4–5 minutes. Spread the crunch on parchment paper and let cool.

2. 2.

   For the smoothie wash, halve, pit and roughly cube 4 peaches. Peel and cut 2 bananas into pieces. Peel and chop ginger. Blend peach cubes, banana pieces, 2 tbsp lemon juice, turmeric powder and ginger in a stand mixer until smooth. Add remaining honey and coconut milk; mix well, then fold in yogurt. Pour the smoothie into four bowls.

3. 3.

   Wash, halve, pit and slice the remaining peaches thinly. Peel and slice the remaining banana, drizzle with leftover lemon juice. Wash raspberries and pat dry.

4. 4.

   Break the crunch into small pieces. Arrange peach and banana slices fan‑shaped beside the smoothies. Place the crunch on the side and scatter raspberries over the oat smoothie bowls.