Upside-down breakfast

Upside-down breakfast

By
From
Green Kitchen Smoothies
Serves
4

This is a favourite method of ours where we place toppings (muesli, granola, rolled oats, puffed grains or nuts) at the bottom of a glass jar and then cover them with a few spoonfuls of yoghurt, followed by a smoothie. It’s a delicious way to have breakfast – and looks spectacular too. In this recipe we use muesli and Greek yoghurt for the bottom two layers and a simple but flavoursome berry & spinach smoothie on top, but feel free to try this technique with some of the other smoothies in the Simple Smoothies chapter.

Ingredients

Quantity Ingredient

For the berry & spinach smoothie

Quantity Ingredient
1 ripe banana, peeled
1 handful fresh baby spinach, rinsed
75g frozen or fresh strawberries
75g frozen blueberries
1/2 teaspoon ground cardamom
250ml oat milk or almond milk

For the base layers

Quantity Ingredient
150g Muesli
250g full-fat plain unsweetened greek yoghurt

Method

  1. Roughly chop the banana and add to a blender along with the rest of the berry & spinach smoothie ingredients. Blend on a high speed until completely smooth.
  2. Divide the muesli between four medium-sized glass jars or two large ones (one of which is featured in the photo). Spoon the yoghurt over the muesli in each glass jar. Pour the berry smoothie layer on top of the yoghurt, top with chopped fruit of your choice and serve.
Tags:
vegetarian
healthy
smoothies
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