I’ve done a lot of things with granola and with smoothies, but this is the first time I’ve put them together. A granola smoothie makes for a nice breakfast that’s lighter than a bowl of granola, and more satisfying than the usual smoothie; a tasty hybrid.
Pears aren’t in season here right now, but when I popped into the local grocery last night to pick up a few staples, a fragrant crate of ripe, golden Bartletts beckoned to me, so there you have it. I blended half the granola into the smoothie for textural oomph, and sprinkled the rest on top for crunch. Gently sweet from the pear and spiced up with fresh ginger and cinnamon, this was a great way to start the morning.
It’s going to be a day of lighter eating, to balance things out after our Eataly extravaganza yesterday; I’m already thinking cod baked with herbs and white wine and lots of veggies for dinner.
Have a fun weekend!
pear ginger granola smoothie
makes one ~16 ounce smoothie
1 medium ripe pear, cored and diced
1 cup kefir or plain yogurt
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground flax seed
4 tablespoons granola, divided
ice cubes (optional)
Combine pear, kefir or yogurt, ginger, cinnamon, flax, 2 tablespoons granola, and an ice cube or two, if you like, in a blender container. (You can add a little water if you’re using very thick yogurt.) Blend until smooth, about 30 seconds, and top with remaining granola.