Beauty Bowl

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Beauty Bowl

Serves 1-2  | Prep Time: 10 minutes | Cook Time: only includes the granola

A delicious and engergizing start to yor morning. Full of antioxidants and variety. Mix and match by using whatever fruit is in season. This granola is your anitdote to those sugary products that cover the grocery stores.



  • 1 cup frozen organic mixed berries (blueberries, strawberries, blackberries)
  • 1 teaspoons chia seeds
  • 1/2 cup plain unsweetened yogurt or nut milk, plus more for topping
  • sweetener to taste: coconut nectar, or maple syrup
  • Toppings (any all): seasonal fruit (I was using plums here), a handful of granola, dehydrated berries (whole & crushed), bee pollen, cacao nibs, toasted coconut, chopped nuts of any sort


For the granola

5 cups oats, use gluten free oats for a gluten free version
1 1/2 cups raw almonds, chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds (or hemp seeds)
1  tsp cinnamon
1/2 cup extra virgin olive oil
1/2 cup rice syrup (or honey)
1/4 cup maple syrup
1/2 teaspoon sea salt
2 teaspoons vanilla extract (or 1/2 a fresh vanilla bean)
1/2 cup dried cherries, raisins or dates

Chef Tips

Feel free to add in a handful of greens or protein powder in the smoothie base. Make it personal.


Step 1

Blend the berries, chia seeds, yogurt or nut milk, until smooth. Sweeten to your liking, and transfer to a serving bowl (or divide between two serving bowls).

For the granola

Pre-heat oven to 320 degrees (Fahrenheit)
Place oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds and cinnamon in a large bowl and toss to combine.

Warm olive oil, rice syrup, maple syrup and salt in a small saucepan over medium heat*. Just until the sweetners meld together. Split vanilla bean (if using) and scrape out seeds with the tip of a small knife, place seeds and bean in the saucepan. Remove from heat, add vanilla extract, pour into dry ingredients and mix well.

Spread 1/3 of mixture on a parchment lined baking sheet in one layer (mine is 13 by 18 inches) and bake for 30 minutes, stirring after 15 minutes. Return to oven and bake 10 to 15 minutes more or until deep golden and toasty. Repeat with the remaining mixture, I did two trays at a time and rotated them.
Place warm granola back in the large bowl, (don’t bother washing the bowl), and stir in the dried fruit while it’s still warm. Allow to cool and store in your favorite jars

Makes about 8 cups.

*Tip; measure oil before measuring rice syrup and it will easily slide out of the measuring cup.