Energizing Smoothie Bowl

Spinach, banana, oats and peanut butter blended and topped with mango, blueberries, raspberries and granola chips

Calories: 330, Carbs: 62g, Protein: 6g, Fat: 9g, Sat. Fat: 2.5g, Cholesterol: 0mg, Sodium: 100mg, Fiber: 7g

Prep Time: 8 to 10 minutes Cook time: 8 to 10 minutes Yield: 4 servings

2 ¾ cups store-bought sliced frozen banana or slice fresh bananas and freeze on a sheet pan in the freezer prior to use
2 ¾ cups fresh baby spinach
2 Tablespoons honey, divided
1/3 cup raw old-fashioned oats
1 cup 100% pure apple juice
1 Tablespoon and 1 teaspoon creamy peanut butter
½ cup diced fresh mango
¼ cup fresh blueberries
1/3 cup and 1 Tablespoon fresh red raspberries

1. Combine oil, honey and peanut butter. Whisk until well blended.
2. Fold in oats, cinnamon, sliced almonds and shredded coconut.
3. Place tortillas on a baking sheet. Spread 2 Tablespoons mixture onto each tortilla, spreading to evenly coat the entire tortilla.
4. Bake in a preheated 350-degree Fahrenheit convection (400-degree Fahrenheit standard) oven for 10 minutes or until crisp. Remove from heat.
5. Cut each tortilla into 4 triangles. Allow to cool at room temperature.

1. Place frozen bananas, baby spinach, 1 Tablespoon and 1 teaspoon honey, oats, apple juice and peanut butter in a high-speed blender. Process until smooth.
2. As needed, pour 2/3 cups smoothie into an appropriate sized serving bowl.
3. Place 2 Tablespoons mango at 12 o’clock, 1 Tablespoon blueberries at 4 o’clock and 1 1/2 Tablespoons raspberries at 7 o’clock.
4. Place 2 granola crisps in center of each bowl and drizzle with 1/2 teaspoon honey. Enjoy immediately!