Fruity Coconut Smoothie Bowls with Toasted Oats
33g CARB
Serves 4
Total 20 min.
- ⅓ cup regular rolled oats
- ⅓ cup unsweetened coconut flakes
- 1½ cups refrigerated unsweetened coconut milk beverage
- 1 cup unsweetened frozen mango chunks
- 1 cup unsweetened frozen raspberries
- 1 cup unsweetened frozen blueberries
- ½ cup chopped, peeled, and seeded fresh mango
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- ½ cup slivered almonds, toasted (tip
1. Heat an 8-inch skillet over medium. Add oats and coconut. Cook, stirring frequently, 3 to 5 minutes or until oats and coconut are lightly toasted. Remove from heat.
2. Meanwhile, in a blender combine the next four ingredients (through frozen blueberries). Cover; blend until smooth, stopping and scraping sides as needed.
3. To serve, pour smoothie into shallow bowls. Top with the remaining ingredients and the toasted oats and coconut.
Tip Frozen fruit makes the smoothie thick. Buy fresh fruit, then freeze what you need in a single layer in a shallow baking pan. Store the frozen pieces in resealable freezer bags until ready to use.
PER SERVING (1½ cups each) cal 252, fat 13 g (5 g sat. fat), chol 0 mg, sodium 18 mg, carb 33 g (8 g fiber, 18 g sugars), pro 5 g
