SMOOTHIE BOWL

Preheat the oven to 180 °C. Roughly chop nuts and seeds in the bamix® Processor, then place them in a large bowl with half of the oats. Drizzle 1/2 tablespoon of oil and 1/2 tablespoon of honey on top and mix well. Spread the mixture evenly on a baking tray lined with baking paper and roast for about 20 minutes until lightly browned. Remove from the oven and stir in the coconut flakes. In the meantime, heat the bilberries with 1/2 tablespoon of honey in a small pan at medium temperature for 5 minutes, stirring repeatedly. If necessary, dilute with a little water. Peel two of the bananas. Add the banana, yoghurt, vanilla and the remaining oat flakes to the 1.0 l bamix® jug and purée everything until smooth using the bamix® multi-purpose blade. Divide three quarters of the smoothies amongst four bowls. Now put half of the bilberry compote into the 1.0 l bamix® jug and mix with the remaining smoothie. Stir the purée into the bowls in a spiral, then spoon the remaining compote on top. Peel and slice the remaining banana. Mix with the lime juice, then distribute amongst the bowls together with the warm granola and an extra pinch of coconut flakes.