Ankersrum USA
 

Smoothie Bowls and Homemade Granola

Homemade smoothie bowls and granola are some of the easiest things to make thanks to the Ankarsrum blender attachment and grain flaker attachment.  Both can be made in big batches and keep in the pantry and freezer for weeks.  And the customizable options are endless.

From AnkarsrumUSA recipe developer, Carmi Adams:

Homemade granola is one of those things that once you start to make it, you wonder why you ever bought it from the grocery store.  You can make massive batches of it which keep for weeks, and put as many add-ins as you want (oh, hello chocolate chips!).  I prefer mine on the simpler side with a generous sprinkling of pumpkin seeds.

Warming up the honey/coconut oil mixture ensures that it easily mixes in with the oats for even distribution. Maple syrup, date syrup or agave nectar can be swapped in for the honey. And the coconut oil can be replaced with any neutral flavored baking oil or even butter.

I’ve provided three different smoothie bases.  Obviously, combinations are endless.  The liquids can be swapped out depending on taste preference or allergy.  Same goes for the frozen fruit.  The only thing to stick to is the ratio amounts.  Each amount ensures a thick smoothie, which is ideal for a smoothie bowl.  You can make several batches at once and freeze in individual portions.  I provide instructions in the recipe below on optimal thaw out time.

I always start with liquids first, then flavorings and any ingredient that is harder to blend thoroughly (nut butters, honey) and then frozen fruit on top.

 

Please let us know if you have any questions or comments about this recipe.  Enjoy!

 

Smoothie Bowls

 

Prep Time: 20 minutes

Cook Time: 40 minutes

 

Topping options: granola, nuts, dried fruit, fresh fruit, chocolate chips, cereal, etc.

Granola:

500 g. oat groats (2 2/3 cups oat groats, 5 cups rolled oats)

150 g. (1 cup) raw pumpkin seeds

78 g. (1/3 cup) coconut oil

120 g. (1/3 cup) honey

5 g. (1 tsp.) vanilla bean paste or extract

generous pinch kosher salt

Optional additional ingredients: dried fruit, nuts, coconut flakes, chocolate chips, baking spices, etc.

 

For the granola:

Preheat oven to 325º F.  Line a half-sheet pan with parchment paper or a silicone baking mat.

Set up the Ankarsrum mixer base with the flaker attachment.  Place a large bowl underneath to catch the flaked oats.

Turn mixer speed to medium (3 o’clock) and pour the oat groats through the attachment.

Once oats are flaked, add the pumpkin seeds to the bowl.  If adding additional ingredients such as nuts, fruit, coconut flakes, add those now.

In a small saucepan, heat the coconut oil, honey, vanilla bean paste and salt over medium-low heat until the coconut oil is melted and the salt dissolved.  If adding additional ingredients such as spices and flavorings, add those to the honey mixture.

Pour honey mixture over oats and pumpkin seeds and stir until thoroughly combined.  Spread out in an even layer on prepared pan and bake for 30-40 minutes, stirring every 10-15 minutes, until oats and pumpkin seeds are beginning to turn a toasty golden brown.

Let cool completely and then transfer to an airtight container and keep at room temperature for up to a month.

Smoothies:

Base One:

490 g. (2 cups) vanilla flavored kefir

zest from 1/2 lime

262 g. (2 cups) frozen mango chunks

264 g. (2 cups) frozen dragon fruit chunks

Base Two:

444 g. (2 cups) almond milk

480 g. (4 cups) frozen berries

1 frozen acai smoothie packet (let sit at room temperature for about 15 minutes before blending to partially thaw)

Base Three:

444 g. (2 cups) chocolate oat milk

1 large banana

spoonful nut butter of choice

393 g. (3 cups) frozen pitted sweet dark cherries

 

For the smoothie bowls:

Set up the Ankarsrum mixer base with the blender attachment.  Layer the smoothie ingredients in the blender in the order they are listed.

Blend on highest speed until thoroughly blended together.  If needed, stop blender and scrape down ingredients to ensure frozen fruit is fully pureed.

Portion out into bowls, top with granola and other desired toppings.  Serve immediately.

Alternately, portion out into individual servings and freeze.  Pull out and place in the refrigerator the night before and then at room temperature for about 20-30 minutes in the morning for perfect partially frozen smoothie bowl consistency.

 

Yield: 6 cups granola and 4-6 servings per smoothie base

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.