Pink Smoothie with Crunchy Maple & Nut Bread Granola
Have you ever thought about making granola with your leftover bread? Add it to a smoothie bowl for a real treat!
Preparation
25 min
Total
40 min
2
Servings
MADE WITH
Bon Matin® No Sugar, No Fat Added White Bread with Whole Grains
Ingredients
- 3 slices of Bon Matin™ No Fat, No Sugar Added White Bread with Whole Grains, finely diced
- 1 1/2 cups rolled oats
- 1/4 cup pecans
- 1/4 cup (60 mL) pumpkin seeds
- 1/4 cup (60 mL) sunflower seeds
- 1/4 cup (60 mL) canola oil
- 1/4 cup (60 mL) maple syrup
- 1 tbsp (15 mL) almond butter
- 1 tsp cinnamon
- 1 cup frozen bananas
- 1/2 cup frozen mangoes
- 1/2 cup frozen strawberries
- 1/2 cup frozen raspberries
- 1/4 cup (60 mL) of vanilla Greek yogurt
- 1 tsp minced ginger
- 1/4 cup (60 mL) your choice of milk
Preparation
- Preheat the oven to 315°F (160°C).
- Place the bread, oats, nuts and seeds in a bowl.
- In another bowl, mix the oil, maple syrup, almond butter and cinnamon. Stir oil and syrup mixture into bread mixture.
- Place bread mixture on a baking sheet and bake 40 minutes, stirring every so often, until golden. Let cool.
- Blend all smoothie ingredients until smooth. Garnish with bananas, strawberries, raspberries and granola.
