Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • Vanilla-cinnamon smoothie bowl
  • 2 frozen bananas
  • ⅓ cup cashew cream (recipe for cashew cream can be found here)
  • 1 tsp vanilla extract
  • 1 tsp Ceylon cinnamon
  • ½ cup plant based milk (I used almond milk)
  • Crunchy granola clusters
  • 1 cup nuts (e.g.pecans, almonds, cashews)
  • 1 cup gluten free rolled oats
  • ¼ cup pepitas
  • 2 tbsp chia seeds
  • ¼ c melted coconut oil
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • ⅛ tsp good quality salt
  • For the chocolate milk poured on top of the granola:
  • 1 Squarebar
  • 3 tbsp plant based milk (I used almond milk)
  • Toppings:
  • Granola clusters
  • Squarebar pieces
  • strawberries
  1. Preheat oven 150C/300F.
  2. Crunchy granola clusters: Chop nuts. Put nuts and all other ingredients except Squarebar and plant based milk into a bowl. Mix well. Pour granola mixture on a baking tin/sheet lined with parchment paper, and press granola together.
  3. Prepare chocolate milk by blending Squarebar and plant milk. Pour liquid evenly on top of granola sheet.
  4. Bake in 150C/300F for 40 min, turning the baking tin after 20 min.
  5. Vanilla-cinnamon smoothie bowl: take frozen bananas out of the freezer and let thaw for ~10 min. Blend all smoothie ingredients in a high-speed blender.
  6. Enjoy!
Recipe by My Berry Forest at