Breakfasts don’t get much better than this! An icy cold bowl of chocolate and chia smoothie, topped with juicy berries and chocolate buckwheat granola. A chocoholic’s dream!
The granola is undoubtedly the star of the show. Crunchy, rich, decadent and completely addictive… I’ve been nibbling on it since I made it last night. It made the whole house smell amazing too 🙂
The recipe for the granola makes a fairly big batch, because it’s also delicious just eaten as a cereal with chilled almond milk. It would beat a bowl of cocoa pops any day!
I based the granola on desiccated coconut and buckwheat groats, which make a super-crunchy combo.
Buckwheat is naturally gluten-free, cultivated for its grain-like seeds and is full of minerals like magnesium, copper, manganese and zinc to support our health and beauty, plus B vitamins for energy. In fact, buckwheat is also a good source of vitamin B6 and the amino acid tryptophan. Along with zinc, they’re crucial to the production of our ‘happy hormone’, a neurotransmitter called serotonin, and our ‘sleep hormone’, melatonin. So it’s good to know that a breakfast can help to improve our mood for the day and encourage restful sleep at night!
The smoothie is based on the oh-so-delicious combination of frozen banana with raw cacao, chia seeds to help thicken it, a touch of almond butter for creaminess and vanilla… just because I love it!
The berries add a burst of cell-protective antioxidants to keep our skin looking youthful, plus plenty of taste and colour.
- For the granola: (Makes 2-3 bowls)
- 165g (1 cup) buckwheat groats
- 80g (1 cup) shredded unsweetened coconut
- 2 tsp cinnamon
- 3 tbsp cacao powder
- 2 tbsp maple syrup
- 2 tbsp smooth almond butter
- 1 tbsp tahini
- 2 tbsp coconut oil, melted
- 1 banana, peeled, cut into chunks and frozen for at least 2 hours
- 1 tbsp whole or ground chia seeds
- 1 tsp smooth almond butter
- 1 tsp vanilla extract
- 1 tbsp cacao powder
- 125ml (1/2 cup) unsweetened almond milk
- Fresh or frozen blueberries and strawberries, to serve
- Preheat the oven to 180C
- In a large mixing bowl, combine the buckwheat groats with the coconut, cinnamon and cacao powder.
- In a separate smaller bowl, mix together the maple syrup, almond butter, tahini and melted coconut oil, until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix until it's all well combined.
- Spread the granola out on a large baking tray lined with greaseproof paper and bake at 180C for 20-25 minutes, until its crispy.
- Allow to cool for 10 minutes before serving.
- Simply place all ingredients in a blender and blend until smooth and creamy.
- Serve topped with berries and granola.
- The granola can be stored in an airtight container for 2-3 days.