Peach Smoothie Bowl with Oatmeal
Peach Smoothie bowl with oatmeal - Exotic and healthy breakfast delight
Healthy, because
Even smarter
Nutritional values
With plenty of vitamin K, the smoothie bowl with oatmeal and peaches delivers. This micronutrient protects against cardiovascular disease. Oats score with plenty of fiber, which keeps you full for a long time and promotes healthy digestion.
You can prepare and store several portions of the Oat-Coconut Crunch. It is suitable not only as a topping for any smoothie bowls but also as a delicious muesli or in yogurt.
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 2 Tbsps Coconut oil
- 4 Tbsps Almond slivers
- 4 Tbsps Oats
- 5 Tbsps honey
- 4 Tbsps coconut chips
- 6 Peaches
- 3 Banana
- 1 pc ginger roots
- 3 Tbsps lemon juice
- ½ tsp ground Turmeric
- 3 ½ ozs Coconut milk
- 10 ozs Yogurt (low-fat)
- 4 ozs Raspberries
Kitchen utensils
Preparation steps
For the crunch, heat the oil in a pan. Add almond slivers, oat flakes and 2 tbsp. honey and toast over medium heat for 3 minutes, stirring until light brown. Stir in coconut chips and toast for 4-5 minutes. Transfer crunch to a sheet of baking paper and let cool.
For the smoothie, wash 4 peaches, halve, pit and roughly dice. Peel 2 bananas, cut into pieces. Peel and chop ginger. Finely puree peach and banana pieces with 2 tablespoons lemon juice, turmeric powder and ginger in a stand mixer. Blend in remaining honey and coconut milk, then stir in yogurt. Pour smoothie into 4 bowls.
Wash remaining peaches, halve, pit and cut into thin slices. Peel remaining banana, cut into slices and sprinkle with remaining lemon juice. Wash raspberries and pat dry.
Break crunch into small pieces. Arrange the peach and banana slices next to each other on the smoothies like a fan. Arrange Crunch next to it and spread the raspberries over the smoothie bowl with oatmeal.
