Pitaya Smoothie Bowls with Homemade Granola
Pitaya Smoothie Bowls with Homemade Granola are the new favorite breakfast at my house. They are so bright and refreshing, and all the granola makes them surprisingly filling. I can get smoothie bowls at lots of places, near where I live, but I much prefer making them at home. Naturally, it is much cheaper to make pitaya bowls at home, but also I like being able to control all the ingredients I’m using.
The Ingredients
- The Pitaya- Pitaya is the Spanish word for dragon fruit. It can be found fresh, in the produce section, or bagged and frozen, in the frozen foods department. I actually prefer to buy it frozen, since I don’t have to wonder how long ago it was picked.
- Bananas- Bananas complement the flavor of the pitaya, and also give the pitaya bowl a nice creamy consistency.
- The Honeydew Juice or Coconut Water- I used honeydew juice because I wanted to use my honeydew as the bowls. But, you can use coconut water as a good substitution.
- The Homemade Granola- This is what makes my homemade pitaya bowls so superior to restaurant bowls. Homemade granola gives these bowls a really great crunch and taste. Boxed granola just tastes limp and boring in comparison.
- The Strawberries and Blueberries-Needless to say, the fresher the better when it comes to the fruit for this dish.
- The Nutella- I’m not normally a Nutella fan, but I love it on pitaya bowls. I prefer the Nutella made in Europe, to the American manufactured jars. There are less additives in the European Nutella, and a better chocolate taste.
How I made the Pitaya Bowls with Homemade Granola
- The night before I served my bowls, I peeled and sliced my bananas.
- Early the next morning I made the granola and let it cool.
- Next, I cut up all my fruit, and assembled all my ingredients.
- Then, I put the pitaya and banana in the food processor.
- Finally, I sprinkled my bowl with the fruit and granola, and topped it all with my Nutella swirl.
- Lastly, I added more Nutella. This is the whole point of making the bowls at home. Add the whole giant Nutella jar, if you want to.
If you’ve never made Pitaya bowls at home, I really encourage you to give it a try. They are simple to make, beautiful to look at, and delicious to eat. And, they are a great way to get kids to eat fruits. As I said earlier, my homemade granola really makes these pitaya bowls superior to restaurant versions. It is so crunchy and nutty, that’s it’s almost impossible to stop eating. Last month, I stopped at our local pitaya bowl mecca, Bobo’s Cafe, which makes a really delicious pitaya bowl. But, while roasting in the hot sun, while waiting for my bowl, I vowed to master the concocting of the pitaya bowl myself. And, ever since that sweaty Saturday, I’ve stocked my freezer with all the pitaya it can hold, and I guard my fresh strawberries from my hungry family like a dragon guarding its gold. And, I make these Pitaya Bowls with Homemade Granola, all week long.
Pitaya Bowls with Homemade Granola
Equipment
- Food processor
Ingredients
- 2 cups frozen pitaya, in one inch cubes
- 2 cups frozen bananas, in one inch slices
- ½ cup honeydew juice, or coconut water
- 1 cup strawberries, halved
- 1 cup blueberries
- ½ cup Nutella
For Homemade Granola:
- 2 cups old-fashioned oats
- ¾ cup almonds
- ¾ cup sunflower seeds
- ¼ cup brown sugar
- ¼ cup maple syrup
- 4 tbsp. melted butter
- ½ tsp. kosher salt
Instructions
To Make the Pitaya Bowl:
- In a food processor, mix together the pitaya and banana. Add honeydew juice, if needed, to thin the consistency of the fruit.
- Pour the blended fruit in a bowl, or in a hollowed out melon shell. Top with strawberries, blueberries, granola, and Nutella. Serve right away.
For the Homemade Granola:
- In a large bowl, mix together the oats, seeds, and nuts.
- Preheat the oven to 250°.
- In a measuring cup, mix together the maple syrup, butter, salt, and sugar. Pour it in the oat bowl, and stir it all together.
- Pour the ingredients onto a foil lined baking sheet, and spread out evenly. Bake for one hour, stirring around the oats every 20 minutes. Cool to room temperature on the pans.
