Berry Almond Butter Bowl topped with Maple-Pecan Granola

This is the perfect way to start the day! YUM! Oh, and it’s definitely toddler-approved. Thanks Chef Chloe!


2 frozen bananas

1/2 cup frozen blueberries

1 tablespoon almond butter

Almond milk (as needed)


*Be sure to freeze the bananas and blueberries first!

In a food processor, combine the bananas, blueberries and almond butter. Blend until smooth (be patient it may take a few minutes.) If needed, add almond milk, 1 tablespoon at a time.

Serve in bowls topped with granola, berries, coconut, chia and or chocolate chips.

Maple-pecan granola:

1 1/2cups rolled oats

1/2 coarsely chopped pecans

1 teaspoon cinnamon

1/8 teaspoon sea salt

1/4 cup pure maple syrup

2 tablespoons coconut oil

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure maple extract


1.) Preheat oven to 325F & line baking sheet with parchment paper.

2.) In a large bowl, stir together the oats, pecans, cinnamon and salt. Add the maple syrup, oil, vanilla, and maple extract and stir to coat.

3.) Spread the mixture in an even layer on the prepared baking sheet and bake for 30-40 minutes until lightly browned. Remove from oven and let cool.


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