Blueberry Smoothie Bowl

INGREDIENTS:

• 1 cup of frozen blueberries

• ½ cup of unsweetened almond milk

• 1 ½ scoops of protein powder

• 2 tbsp. of unsweetened almond butter

• 1 tsp. of pure vanilla extract

• ½ cup of fresh blueberries

• ¼ cup of vanilla granola

• 2 tbsp. of sliced almonds

• 2 tsp. of hemp seeds

• 1 tsp. of ground cinnamon

INSTRUCTIONS:

1. Heat oven to 300°F. Line a small rimmed baking sheet with parchment paper. In bowl, whisk together oil, 1 tablespoon maple syrup, and 1/4 teaspoon salt.
   

2. Heat a medium cast-iron skillet on medium-high. Add groats and toast, shaking and tossing often and adjusting heat as needed, until color and aroma deepen and groats are crisp, 1 to 2 minutes.
   

3. Transfer to bowl with maple syrup and toss to coat (it will sizzle), then stir in cinnamon and almonds. Spread onto a prepared baking sheet and bake, stirring halfway through and rotating the baking sheet, until golden brown, 15 to 20 min. Let cool.
   

4. In bowl, toss berries with remaining 1/2 tablespoon maple syrup and a pinch of salt; let sit 5 minutes. Spoon berries and juices over yogurt; top with groats. Store leftover groats in an airtight container at room temp for up to 10 days.