Bare Berries Bowl With Vanilla WPI & Granola

• 2 tablespoongluten free oats
• 1/2 cupcoconut oil
• 1/2 cupsunflower seeds
• 3 tablespoonBare Blends Vanilla WPI
• 3 tablespoonmaple syrup
• pinchsea salt
• 1 teaspoonvanilla bean extract
• 2 frozen ripe bananas
• 1 cupfrozen berries (I used strawberries and blueberries)
• 3 teaspoonBare Blends Bare Berries

To make the granola:

1. Preheat the oven to 180 degrees Celsius.
2. In a small pot, combine the coconut oil, maple syrup, vanilla and sea salt, and heat until all is melted and combined.
3. Just before you pull the mixture off the heat, add the Vanilla WPI, and stir until it dissolves.
4. In a large bowl, combine the oats and sunflower seeds, and pour over the oil mixture. You can use any combination of nuts/seeds/oats/other grains here – this is just a basic guide. Go wild!
5. On two lined baking trays, spread the granola evenly and pop in the oven, with the timer on for ten minutes. Check the granola at every ten-minute interval to ensure it isn’t burning. Mine took about 20 minutes, browned off at the end with a few minutes under the grill.

To make the berry bowl:

1. Chuck the berries and banana in the food processor and blitz until a smooth, creamy texture has been reached.
2. I find it easiest to remove the blade from the processor and stir in the Bare Berries, to prevent it from flying up the sides of the processor after you turn it on. Either way, add the Bare Berries and combine.
3. Optional: add two tablespoons of Vanilla WPI to the mix before assembling.