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Coconut Oats Smoothie Bowl with Crunchy Black Sesame Quinoa Cereal + Mint

Posted by Debbie Perez on


Coconut Banana Oat Smoothie

  • 1/3 cup rolled oats (use gluten-free if needed)
  • 1 cup coconut milk, divided
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • half of a medium banana

Crunchy Black Sesame Quinoa Cereal

  • 3 1/4 cups cooked quinoa
  • 1 cup whole almonds, roughly chopped
  • 1/2 cup whole cashews, roughly chopped
  • 1/2 cup black sesame seeds (may use white if needed)
  • 1/4 cup flax seeds
  • 3/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon instant coffee (optional)
  • good pinch of salt


  • half a mango, chopped or sliced
  • 1-ounce dark chocolate chopped
  • fresh mint leaves
  • Chocolate Toasted Coconut Butter or coconut butter, melted for drizzling
  • unsweetened coconut flakes


Crunchy Black Sesame Quinoa Cereal

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment or a Silpat.

In a large bowl add the quinoa, almonds, cashews, sesame seeds and flax seeds. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, Mix well. Dump the mixture out over the 2 prepared baking sheets and spread evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over. Remove from the oven and allow to cool before storing.

To make the Coconut Banana Oats

Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for at least 30 minutes or preferably overnight. (Now is when I would make the quinoa cereal). The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.

To Assemble the Bowl.

Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal, sliced mango and chopped chocolate. Add some mint and a drizzle of chocolate coconut butter or coconut butter if desired. Eat!

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