Blueberry Pie Smoothie Bowl With Small Batch Homemade Granola

For the Smoothie

1/2 frozen banana

1/3 heaping cup freshly frozen blueberries

1 handful kale

1 heaping tbsp almond butter

1 scoop vanilla protein powder (I use Orgain vegan protein)

A dash of vanilla extract

About 1/4 cup liquid of choice (I use half almond milk, half filtered water)

~blend ingredients together until smooth and creamy~

For the Granola

2 tbsp melted coconut oil

2 tbsp maple syrup

1 tsp honey

1/2 cup rolled oats

2 tbsp raw quinoa

1/2 tsp vanilla extract

Large handful raw nuts (I used walnuts)

Cinnamon to taste (I use a lot of cinnamon, about 2 tsp)

Pinch of salt

1. Preheat oven to 350° Fahrenheit.

2. In a medium bowl, add coconut oil and microwave until melted, about 17-20 seconds. Add in maple syrup, honey, vanilla, cinnamon, and salt. Whisk to combine.

3. Add the dry ingredients and mix until they are well coated and come together in small in clumps.

4. Spread evenly on a lined baking sheet. Bake for 12 minutes. After twelve minutes, with a spatula or spoon, mix granola and then spread it out again into an even layer. Turn pan 180° in the oven and bake for another 12 minutes.

5. Allow the granola to cool for at least 20 minutes. When the granola is cooled, break into large chunks and use to top smoothie bowl. Save the rest in a mason jar or lidded container for up to two weeks.