Prepare this bowl of goodness the night before for a speedy breakfast bowl that’s all 5 of your 5-a-day!
• 1 ripe avocado, stoned, peeled and chopped into chunks • 1 small ripe mango, stoned, peeled and chopped into chunks • 100g spinach (fresh or frozen) • 250ml vegan milk (unsweetened almond or coconut milk works well) • 1 tbsp unsweetened almond or peanut butter • 2 bananas, sliced and frozen • 1 tbsp agave or maple syrup (optional)
For the seed mix • 1 tbsp chia seeds • 1 tbsp linseeds • 4 tbsp pumpkin seeds • 4 tbsp sunflower seeds • 4 tbsp coconut flakes • 4 tbsp flaked almonds • ¼ tsp ground cinnamon • 2 tbsp agave or maple syrup
For the topping
• 175g mixed fresh fruit, chopped (we used banana, mango, raspberries and blueberries)
1 For the seed mix, heat oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the agave or maple syrup. Toss until everything is well coated, then scatter over the baking tray in an even layer. Bake for 10–15 mins, stirring every 5 mins or so, until the seeds are lightly toasted. Leave to cool. Will keep in an airtight container for up to 1 month. 2 Put the avocado, mango, spinach, milk, nut butter, frozen banana slices and agave or maple syrup in a blender and whizz to a thick smoothie consistency – you may have to scrape down the sides with a spoon a few times. Divide between 2 bowls and arrange the fruit on top. Scatter 1–2 tbsp of the seed mix over each bowl and eat straight away.