Preparation
For the bowl
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Peel the banana and blend with frozen mango pieces, coconut milk, oats, puffed quinoa, saffron threads, and ashwagandha powder for about 2 minutes into a smooth, thick smoothie.
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Wash the lemon with hot water. Finely grate the lemon zest. Add the zest to the blender and blend briefly again.
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Serve the smoothie bowl in one or two bowls and decorate as desired with coconut chips, a little pure natural honey or maple syrup, puffed quinoa, and “Good-Mood” granola. Enjoy cold immediately.
For the granola
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Preheat the oven to 180°C fan.
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Crush blackberries or blueberries by hand and add to the oats.
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Chop the dates finely with a knife and mix with the remaining ingredients in a bowl.
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Spread the granola mixture on a baking sheet lined with parchment paper and bake in the oven for 10 minutes until crispy.
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Remove the tray from the oven and let the granola cool completely.
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Top directly on muesli, porridge, or smoothie bowls, or store dry in a screw-top jar in the pantry or give as a gift.
