I absolutely love this breakfast.

Half any LooKitchen smoothie or shake recipe (click here for Strawberry Mango Smoothie, click here for Almond Cacao Shake, click here for Coconut Cacao Shake) and top with 1/4-1/2 cup of granola. Click here for my Granola recipe or here for my Seed and Nut Granola recipe.

I have halved and provided the recipes below:

Serves 2:

Srawberry Mango Granola Bowl:

• 1 1/2 cups coconut water
• 3/4 frozen strawberries
• 1/4 cup frozen mangos
• 1/4 lemon or lime juice and zest
• 1/2 TB hemp seeds
• optional 1 tsp manuka honey
• small pinch of salt
• 1/3-1/2 cup granola (recipes listed below)
• Optional: sprinkle with toppings: dried and/or fresh fruit, nuts, seeds and/or bee pollen

1. Add the coconut water, strawberries, magics, lemon or lime, hemp seeds, honey and salt to your Vitamix, or another high power blender of your choice, in the order listed and blend on high until smooth.
2. Pour into two bowls and top with 1/3-1/2 cup of granola (recipe listed below). Sprinkle with toppings, if desired. Enjoy!

Almond Cacao Granola Bowl:

• 3/4 cups of water
• 1/2 cup ice cubes
• 2 scoops of collagen peptides
• 1/2 TB flax seeds and/or hemp seeds
• 1 TB almond butter
• 1 TB cacao powder or 1/2 tsp cacao paste, chopped into small pieces
• 2-3 dates
• 1/2 TB manuka honey
• 1/8 tsp vanilla extract
• small pinch of sea salt
• 1/3-1/2 cup granola (recipes listed below)
• Optional: sprinkle with toppings: dried and/or fresh fruit, nuts, seeds and/or bee pollen

1. Add water, ice, collagen, flax or hemp, almond butter, cacao, dates, honey, vanilla and salt to your Vitamix– or another high power blender. Blend on high until combined.
2. Pour into two bowls and top with 1/3-1/2 cup of granola (recipe listed below). Sprinkle with toppings, if desired. Enjoy!

Coconut Cacao Granola Bowl:

• 3/4 cups water
• 1/2 cup ice cubes
• 2 scoops collagen peptides
• 1/2 TB flax and/or hemp seeds
• 1 TB coconut manna
• 1 TB cacao powder or 1/2 tsp cacao paste, chopped into small pieces
• 2-3 dates
• 1/2 TB manuka honey
• 1/8 tsp vanilla extract
• pinch of sea salt
• 1/3-1/2 cup granola (recipes listed below)
• Optional: sprinkle with toppings: dried and/or fresh fruit, nuts, seeds and/or bee pollen

1. Add water, ice, collagen, hemp or flax, coconut manna, cacao, dates, honey, vanilla and salt to your Vitamix, or another high powered blender of your choice. Blend on high until combined.
2. Pour into two bowls and top with 1/3-1/2 cup of granola (recipe listed below). Sprinkle with toppings, if desired. Enjoy!

Granola Recipe:

• 2 cups rolled oats
• 1/2 cup (2 oz ) nut or seed of choice. Almonds and pumpkin seeds are my two favorite.
• 1/4 tsp salt
• 3 TB fat (olive oil, grass fed butter or coconut oil)
• 1-3 TB manuka honey or maple syrup
• 1/4 tsp vanilla
• Optional: 2 oz dried fruit of choice (about 1/2 cup). Freeze-dried raspberries, freeze-dried blueberries, dates and shredded coconut are my favorite dried fruits.

1. Turn oven to 325.
2. Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 15 minutes.
3. While the oats are toasting, combine the fat and honey or maple syrup in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the vanilla.
4. Remove the oats from the oven. Add the nuts or seeds of your choice to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 25 minutes, stirring halfway through cooking.
5. Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in the dried fruit. Stir every 10 minutes until the granola reaches room temperature.
6. Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.

Low heat cooking option: (thereby preserving more vitamins and nutrients from the manuka honey)

1. Turn oven to 150 or 200 degrees.
2. Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt on the stove top over medium low heat for 5 minutes. Remove from heat after toasting.
3. While the oats are toasting, melt the fat over very low heat. Once melted, take off the heat and allow to sit for 10 minutes. Add the manuka honey (or maple syrup) and vanilla extract. Lightly stir together.
4. Pour the fat and honey mixture over the oats and combine using your hands (it is the easiest way to evenly distribute the honey, since it wasn’t completely melted).
5. Bake at 150 degrees for 2 hours, stirring halfway through cooking. Or bake at 200 degrees for 1 hr and 15 minutes, stirring halfway through cooking.
6. Remove the dish from the oven and stir the granola around using a wooden spoon or a spatula. Stir every 10 minutes until the granola reaches room temperature. Stir in the dried fruit.
7. Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.

Seed and Nut Granola Recipe:

• 1/4 cup flax seeds
• 1/4 cup hemp seeds
• 3/4 cup almonds
• 3/4 cup pumpkin seeds
• 1/4 tsp sea salt
• 3 TB fat (coconut oil, grass fed butter, or extra virgin olive oil)
• 3 TB raw honey or manuka honey
• 1/4 tsp vanilla extract
• 1/4 cup dried fruit (freeze-dried raspberries or blueberries, or shredded coconut are my go-tos)

1. Grind flax and hemp seeds together into a powder using a food processor or Vitamix (or another high power blender of your choice).
2. Add almonds and pumpkin seeds to the food processor or blender and chop until small pieces of almonds still remain. Pour the nut and seed mixture into a bowl and stir in salt.
3. If using a solidified fat, like coconut oil or butter, heat the fat over very low heat until melted. Pour fat, honey and vanilla over the nuts and seeds and stir to combine.
4. Pour ingredients into a cast iron skillet and bake, stirring halfway through cooking. Bake for 25 minutes. Remove from the oven and stir. Allow the granola to come to room temperature in the skillet.
5. Enjoy granola with milk or yogurt!
6. Store in an airtight container in the refrigerator or freezer until ready to eat!

*please use organic ingredients, if possible.

To make any recipes vegan that contain collagen peptides, sub out the collagen for pea or hemp protein. Use 2 TB.

Granola bowls require basic culinary skills. Click to read about how I rate the difficulty of my recipes.