Recipe and photograph – Dr Joan Ransley
Method
Place the yogurt, bananas, oats and defrosted berries into a blender and blitz until smooth. You may have to do this in batches.
Pour the smoothie mixture into the base of four bowls.
Scatter the seeds into a small pan and heat gently until they are just beginning to brown. Remove the pan from the heat and allow to cool slightly.
Sprinkle the muesli between the four bowls, followed by the toasted seeds and walnuts. Arrange an assortment of fresh seasonal fruit around the top of the bowls.
Alternative serving suggestion
Natural yogurt made from fermented soy milk can be used for a vegan version of this recipe.
A spoonful of peanut or almond nut butter can be dotted over the top of the smoothie bowl for extra flavour and texture and make the smoothie bowl more filling.
Chia seeds can be added to the smoothie mix instead of oats.
Cooking tips
Either a stick blender, liquidiser or food processor can be used to mix the smoothie.
Some supermarkets sell imperfect frozen mixed berries which can be cheaper than their ‘perfect’ equivalents.
If the fruit is not completely defrosted it can still be added to the yogurt and puréed which is a nice touch during hot weather.
| Per Serving (220g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 306 / 1284 | 139 / 584 |
| Protein (g) | 10 | 4.7 |
| Fat (g) | 11 | 5.1 |
| Saturated fat (g) | 2.4 | 1.1 |
| Carbohydrate (g) | 38 | 17 |
| Sugar (g) | 21 | 9.7 |
| Fibre (g) | 5.7 | 2.6 |
| Sodium (mg) | 63.1 | 28.7 |
| Salt equivalent (g) | 0.2 | 0.1 |