Berry peanut smoothie bowl recipe

Hydration does not need to mean bland food or plain water all day. Freshness can come from fruit, crunch, herbs, cold dishes and bold flavour too.

That is why this month’s Grounded Kitchen at Home recipe is our Berry Peanut Bowls. Inspired by our Chocolate Peanut Butter Bowl, this at-home version is made with British berries, yoghurt, homemade peanut-coconut granola and a peanut butter drizzle.

It is refreshing, simple and made for summer eating. Because nourishing food should still feel exciting to eat!

Our berry peanut butter smoothie bowl: an at-home take on Grounded Kitchen's chocolate peanut butter smoothie bowl!

GK at Home Berry Peanut Bowl Recipe 

Ingredients (serves 4)

for the peanut coconut granola.

125g oats

30g red-skinned peanuts, roughly chopped

20g desiccated coconut

1 tbsp peanut butter

1 tbsp maple syrup

2 tsp neutral oil

½ tsp cinnamon

small pinch of salt, optional

for the raspberry yoghurt base.

600g thick Greek-style yoghurt, skyr or kefir yoghurt

200g British raspberries, mashed

for the topping.

320g British strawberries, sliced

120g British raspberries

peanut coconut granola (divided between the bowls, roughly 40g per bowl)

for the peanut butter drizzle.

2 tbsp peanut butter

1 to 1½ tbsp maple syrup or honey

1 to 2 tbsp warm water, milk or kefir, to loosen

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Method

1. Preheat the oven to 150°C fan and line a baking tray with baking paper.

2. To make the granola, mix the oats, chopped peanuts, cinnamon and salt in a bowl.

3. In a separate small bowl, mix the peanut butter, maple syrup and oil until smooth. If the peanut butter is thick, warm it briefly so it loosens.

4. Pour the peanut butter mixture over the oats and peanuts. Stir well so everything is lightly coated.

5. Spread the mixture onto the lined baking tray in an even layer, keeping it fairly close together so it bakes gently.

6. Bake for 10 minutes, then stir gently.

7. Bake for another 6 to 8 minutes, then stir through the desiccated coconut.

8. Bake for a final 4 to 6 minutes, until lightly golden.

9. Leave to cool completely on the tray. It will crisp up as it cools.

10. To make the raspberry yoghurt base, lightly mash the raspberries with a fork.

11. Spoon the yoghurt into a bowl, then ripple through the mashed raspberries.

12. Divide the raspberry yoghurt base between four bowls.

13. Top with sliced strawberries, the remaining raspberries and the peanut coconut granola.

14. Mix the peanut butter with maple syrup or honey and a small splash of warm water, milk or kefir until smooth and pourable.

15. Drizzle over each bowl and serve straight away.