Smoothie Bowl with Caramelized Cereal
This recipe plays with texture and brings a boost of energy in the early hours of the day. The vibrant pineapple and mango smoothie is combined with unsweetened oat milk for creaminess. This fruity and delicious breakfast also includes a crunchy granola topping with spicy ginger and coconut.
Ingredients
- 6 tbsp (90 ml) maple syrup
- 3 tbsp (45 ml) vegetable oil
- 1/2 tsp ground ginger
- 1/2 tsp (2.5 ml) vanilla
- 1 cup (100 g) large-flake oats
- 1 cup (30 g) crispy rice cereal (Rice Krispies-style)
- 1 cup (30 g) cornflake cereal (Corn Flakes-style)
- 1/4 cup (30 g) unsweetened shredded coconut
- 1 cup (145 g) frozen pineapple cubes
- 1 cup (140 g) frozen mango cubes
- 3/4 cup (180 ml) unsweetened oat beverage (see note)
- Fresh strawberries, sliced, to taste
- Fresh raspberries, to taste
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the maple syrup, oil, ginger and vanilla. Add the oats, rice cereal and cornflakes. Spread out on the baking sheet.
- Bake for 15 minutes. Stir. Continue to bake for 5 minutes or until the cereal is golden. Remove from the oven. Stir in the coconut. Let cool completely. The caramelized cereal will keep for 1 month in an airtight container at room temperature (see note).
This recipe plays with texture and brings a boost of energy in the early hours of the day. The vibrant pineapple and mango smoothie is combined with unsweetened oat milk for creaminess. This fruity and delicious breakfast also includes a crunchy granola topping with spicy ginger and coconut.