Smoothie Bowl with Homemade Granola

¡Hola Pola Granola!

This granola has got a story to it, and I’ll start this new year by telling you about my spiritual and healing journey through the universe and layers of time and … no, wait. Just kidding. I’m not really that spiritual. -bummer. But I did do some “crazy” things in 2015!


So, some time ago, a friend of mine that studies Journalism had to make a documentary as a part of one of her graduation tasks. She decided to go with the topic of Superfoods and the hype that’s been created around it.
We thought it would be fun to do a little experiment by putting me on a Superfood diet for a month, and thereby proving its effectiveness.

Turned out it wasn’t that fun at all.


I’m not gonna bore you by telling you about how I came to hate “superfoods” in the end (not all of them ofcourse) – you’d have to watch the documentary for that. But I can say that this granola has been a life saver and something that I could eat everyday for a month straight -with “superfoods” in them- without wanting to throw it out of a window. Together with the delicious vegan Lovechock chocolate ❤ and piles of fruit.

But let’s talk crazy delicious granola for now.


I think by now everybody knows how much I like change, and you can pimp this granola up with so many ingredients, that it turns out to be like the god of all granola recipes. Or something like a chameleon granola or whatever. I’ve already made this recipe with honey, maple syrup, agave syrup, pistachios, mashed banana, pecan nuts, pumpkin spice, faerie dust, chocolate chips, and so on. The possibilities are endless.

And the great thing is that you can eat it for breakfast with some yogurt and fruit, as a snack with a fruit bowl and chocolate, for dinner, for lunch, for pre-lunch, for after-lunch, for dessert; basically just all through the day – and it’s quite a healthy snack too! So no stuffed turkey feeling or sense of guilt, just plain granola.

This recipe is only a guideline to how you could make your granola (it’s how I like it most), but you can easily use different types of nuts, spices or seeds, to whatever suits your mood.

Homemade Granola {Vegan & Sugar-free}


  • 135 g (1 & 1/2 cup) -instant- oatmeal flakes
  • 40 g (3 tbsp) coconut oil
  • 50 g (2/3 cup) agave -/honey/maple syrup
  • 1 tsp vanilla extract
  • 45 g (1/2 cup) pecans -/walnuts/almonds
  • 45 g (1/2 cup) pistachios
  • 3 tbsp puffed quinoa
  • 4 tbsp pumpkin seeds
  • 1 tbsp flax seeds
  • a pinch of salt
  • 50 g (1/2 cup) dried cranberries + 1 tsp coconut oil


  1. Preheat the oven to 175°C/350F
  2. In a small saucepan over medium heat, warm the coconut oil together with the agave (or substitute) and vanilla extract. Remove from heat when the coconut oil is melted and pour in the oatmeal flakes. Mix all the dry ingredients together on a chopping board -except for the cranberries -, chop them into coarse chunks, and pour them into the oatmeal mixture.
  3. File a baking sheet with parchment paper and spread the mixture evenly onto the sheet.
  4. Bake the granola for about 17 – 23 minutes, but make sure that you check your bake now and then to make sure that the edges don’t burn. If the edges tend to get dark brown but the center is still blank, just take the granola out of the oven, cut the edges off and lay them aside, and put the baking tray back into the oven.
  5. Put the dried cranberries and the tbsp of coconut oil in a little ramequin or something heatproof and put it in the oven with the granola for the last 5 minutes. You could also use other dried fruits or berries.
  6. Once the granola looks golden brown, remove it from the oven, wait until it has cooled off a bit, and add the cranberries. If you don’t like your granola chunky, give it a good toss to break the clumps.
  7. When completely cooled down, store in an airtight container or jar, and devour whenever you feel like it. The granola can be stored for up to a week without losing its crunch!

Smoothie bowl

Simply blend frozen blueberries, raspberries, 1 banana, some Greek or vegan yogurt, and water until smooth, and cover with passion fruit, sliced banana, slices figs, chocolate chunks, or whatever you desire. Making smoothie bowls is a matter of testing out what ingredients you like best and how thick/thin you want your mixture to be. There’s no right amount of fruit or yogurt to use, so knock yourself out on experimenting!



Granola {Vegan & Suikervrij}


  • 135 g havermout
  • 40 g kokosolie
  • 50 g agave siroop (/honing/esdoorn siroop)
  • 1 tl vanille essence
  • 45 g pecannoten (/walnoten/amandelnoten/…)
  • 45 g pistachenoten
  • 3 el gepofte quinoa
  • 4 el pompoenzaad
  • 1 el lijnzaad
  • snuifje zout
  • 50 g gedroogde veenbessen + 1 el kokosolie


  1. Verwarm de oven voor op 175°C
  2. Doe de kokosolie, agave (of vervanger), en vanille extract in een pan en verwarm op een laag tot medium vuur. Haal van het vuur wanneer de kokosolie gesmolten is en voeg de havermout eraan toe.
  3. Meng de droge ingrediënten -behalve de veenbessen- en hak ze in grove stukken op een snijplank. Voeg ze bij het havermoutmengsel.
  4. Bedek een bakplaat met bakpapier en spreid het mengsel gelijk over de plaat.
  5. Bak de granola 17 – 23 minuten in de oven, maar hou het baksel in de gaten aangezien de randen nogal snel verbranden. Als de randen donkerbruin beginnen te worden maar het midden nog wit is, haal dan de plaat uit de oven, snij de randen van de granola en leg ze opzij. Steek de bakplaat terug in de oven en wacht tot de rest goudbruin is alvorens ze opzij te zetten om te koelen.
  6. Doe de gedroogde veenbessen en el kokosolie in een vuurvast kommetje en steek het de laatste 5 minuten in de oven bij de granola. Je kan natuurlijk ook andere gedroogde vruchten gebruiken!
  7. Als de granola lauw is kan je de veenbessen eraan toevoegen en, afhankelijk of je graag een fijne of grove granola hebt, de granola wat opbreken in stukken en door elkaar mengen.
  8. Wanneer de granola helemaal is afgekoeld kan je ze bewaren in een luchtdichte container of glazen pot, en ze opeten wanneer je maar wil. Ze kan ongeveer een week bewaard worden voor ze haar krokantheid verliest!


Doe bevroren (of verse) bosbessen, frambozen, 1 banaan, wat Griekse of vegan yoghurt , and wat water in een blender en mix het tot een glad mengsel. Voeg er daarna passievrucht, stukjes banaan, stukjes vijgen of wat chocolade aan toe en geniet.
Een goede smoothie maken hangt af van welk fruit je zelf graag eet en welke consistentie je graag drinkt (dik of lopend), dus er bestaan niet echt vaste hoeveelheden voor. Experimenteer en personaliseer je smoothie naar hartelust!


Credos to myself for taking the pictures! I took them on my doorstep dressed in my onesie while the temperate was like 7°C, so yeah, I deserve a pat on the shoulder.

The original recipe is adapted from and let me tell you that the version with mashed bananas isn’t that bad either, so try it out! 😉

The chocolate (vegan & sugar-free) is from a Dutch brand named Lovechock ( and it’s incredibly tasty!