Sesame and Quinoa Nutty Granola with Coconut and Banana Smoothie Bowl


Image: Half Baked Harvest
Image: Half Baked Harvest
As probably one of the most contradictory people on the planet (well, that makes me human right?), and this trait is particularly evident in my diet. I jump from obscenely clean and healthy to absolutely lard and sugar laden when it comes to my diet. Not that I do anything drastic like binge eating or starvation, it’s more that I don’t tend to stick to one rule. It’s just whatever I’m feeling and whatever feels good/right at the time.

I CANNOT be bothered with a rigid regime. For a start, it takes too much organisation… your grocery store game needs to be seriously on point. Okay, maybe if I was loaded and had a personal shopper I would stick to a routine of spinach and salmon on the daily, but right now it’s just not my #1 priority. If I want to have a milo at 1am then I’m having one.

However, a couple of days ago I had one of those health conscious days. I think I might have seen a smoothie bowl on Garance Dore or one of my other favourite blogs and caught the inspo-bug. As the past week I’ve been inhaling some pretty average (un-nutritional) breakfasts, creating a granola/smoothie bowl seemed like the logical place to start a “health kick.”

I combined a few granola/smoothie recipes that I’ve used in the past and kind of created my own hybrid. The results were pretty delicious if I do say so myself!



2x cup cooked quinoa (any variety)
1x cup almonds (can be raw/unsalted)
½ cup hazelnuts
½ cup cashews
¾ cup rice malt syrup or raw honey
½ cup sesame seeds (black or white)
¼ cup coconut oil
Pinch of salt
Good pinch of cinnamon
A handful of coconut chips

Oat Smoothie
1/3 cup rolled oats (use gluten free if needed)
1 cup coconut milk, divided
1 tablespoon chia seeds
1/2 teaspoon vanilla extract/powder
Pinch of salt
Half of a medium frozen banana

A handful of blueberries/any fruit you like
1 row dark chocolate
fresh mint leaves
Dessert spoon of coconut oil


Preheat the oven to 180 degrees. Line a baking tray with baking paper.

In a large bowl add the quinoa, almonds, cashews, sesame seeds and hazelnuts. Stir in rice malt syrup, coconut oil and a pinch of salt, Mix well. Scoop the mixture out over the tray and spread evenly. Bake for 35-50 minutes or until golden brown all over. Probably won’t hurt to give it a bit of a stir every 10 or so minutes either.

Remove from the oven and allow to cool before storing!

For the coconut banana oats: 

Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for for at least 30 minutes or overnight.

Then, add the mixture to a blender (I love the Nutri-blast!) along with the remaining 1/2 cup coconut milk and frozen banana. Blend until smooth.


Melt the dark chocolate and coconut oil in a small bowl in the microwave. When melted through, stir to mix. The topping needs to be runny enough to drizzle over the granola/smoothie.

Final touches:

Pour the creamy oats into a bowl. Top with the granola and any fruit of choice (I used blueberries) and dark chocolate sauce. Mint would be a nice touch too! Enjoy!!!!!

Mel xo

Credit: Half Baked Harvest
Credit: Half Baked Harvest

One thought on “Sesame and Quinoa Nutty Granola with Coconut and Banana Smoothie Bowl

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