Who says a smoothie needs to be sipped from a glass? This green smoothie bowl carries tropical notes of sweet pineapple and banana, disguising any vegetal spinach flavour. A crunchy, high-protein granola makes a fine pre- or post-ride snack on its own; pack a small reusable container filled for a mid-ride refuel.
Save super-ripe bananas for smoothies. Peel, halve, and lay on parchment-lined baking sheet; freeze until firm, about 6 hours. Store in glass container in the freezer.
Granola (makes about 4 cups/1 L)
1/2 cup (125 mL) coconut oil
1/2 cup (125 mL) maple syrup
1 tsp (5 mL) vanilla extract
3 1/2 cups (850 mL) old-fashioned rolled oats
2/3 cup (160 mL) sesame seeds
1/3 cup (80 mL) hulled hempseeds
1 Tbsp (15 mL) ground cinnamon
1/2 tsp (2 mL) sea salt
2 Tbsp (30 mL) unsweetened plain almond milk, plus more to thin
1 tsp (5 mL) flaxseed oil
1 cup (250 mL) chopped fresh pineapple
1/2 banana, peeled and frozen
2 Tbsp (30 mL) plain Greek yogurt or vanilla protein powder
1 cup (250 mL) loosely packed baby spinach
2 ice cubes
For granola, preheat oven to 300 F (150 C). Line large rimmed 12 x 16 in (30 x 42 cm) baking sheet with parchment paper.
Melt coconut oil with maple syrup and vanilla. Add mixture to large bowl along with oats, seeds, cinnamon, and salt. Mix well to combine. Press into single layer on baking sheet. Bake for 55 minutes, until dry and uniformly browned. Turn off oven and let sit for 10 minutes. Remove from oven and cool to room temperature. Break into pieces. Store in airtight container at room temperature for up to 1 month.
For smoothie, add all ingredients in order listed to high-speed blender. Blend until smooth, thinning with additional almond milk as needed. Pour smoothie into deep bowl and top with 1/2 cup (125 mL) granola per serving. Serve.