A creamy, green, delicious way to start the day, this Green Smoothie Bowl is a great way to get your greens in for the day with a subtle boost from matcha. An alternative loved by the whole family, sprinkle on top this Cacao Crunch, a new alternative to the ‘chocolate milk’ creating cereal we know and love!

Green Smoothie Bowl


2x handfuls of spinach

1 pear (cored)

1/2 courgette

1 banana (frozen makes a creamy consistency)

1 teaspoon of matcha powder

1 tablespoon tahini or almond milk

1 cup of nut milk – cashew milk works perfectly here


Add all your ingredients to a blender and blitz until smooth and creamy. The more milk you add the ‘thinner’ it will be, using less milk makes it a great option for a smoothie bowl topped with Cacao Granola.

*tip = I used PerfectTed Matcha & Plenish Cashew Milk

Cacao “Crunch”


2 cups of rolled oats

1 cup of buckwheat groats (optional)

½ cup walnuts

½ cup hazelnuts

½ cup coconut chips

2 tablespoons cacao nibs

1 tablespoon Ceylon cinnamon

1 ½ tablespoons cacao powder

1 tablespoon tahini

2 tablespoons coconut oil (melted)


Preheat oven at 120 degrees

In a large bowl, combine the oats, buckwheat groats, hazelnuts, walnuts

In a saucepan, on a low heat, melt and combine your Ceylon cinnamon, tahini, cacao powder and coconut oil to create a ‘sauce’

Pour your cacao ‘sauce’ over your granola combining to coat completely, spread evenly across a lined baking tray and place into the oven for 10 minutes

After 10 minutes, remove from the oven and separate/mix before adding the coconut chips to the tray

Place back into the oven for a further 10 minutes, your kitchen will be smelling like chocolate cake

Remove from the oven and leave to cool, store in an airtight container or Kilner jar for a quick breakfast option

Recipe created by Nutritional Therapist, Eleanor Hoath for Hip & Healthy’s “Back To Wellness” campaign.