Sweet Potato Banana Espresso Recovery Smoothie With Homemade Chocolatey Maca Granola

This recovery smoothie bowl + granola combo is blender-licking-worthy. It gives coffee lovers a hint of their morning brew + sweet breakfast lovers a chocolatey granola to satisfy their needs as well. 

When I make smoothies, I like to keep them simple in terms of the number of ingredients I use. I focus on incorporating mainly vegetables with only one fruit item if any. In this case, you get a dose of your morning veggies with the sweet potato, banana for another source of carb replenishment, and then almond butter with a scoop of Skratch recovery protein powder to help stimulate muscle protein synthesis.  When your craving a cool, smooth and crunchy meal after a hard training ride or event, this recovery smoothie bowl and homemade granola hits the spot, guaranteed!

I’m sure you're salivating so let’s get into how to make this so you can start licking that spoon already.

Smoothie Bowl Ingredients

* Makes 2 servings

• 1/2 cup roasted and frozen sweet potato (About 1/2 medium-sized sweet potato)

• 1 frozen banana

• 1-2 Tbsp ground espresso (Espresso beans from Big Iron Coffee In Steamboat Springs)

• 2 Tbsp Almond butter

• 1 Tbsp Flaxseed

• 1 cup unsweetened almond milk 

• 1 scoop Skratch Chocolate Sport Recovery Mix

Directions

Mix all ingredients together in a high-speed blender until a smooth, thick base forms. Add more liquid if needed. Serve in a bowl topped with Chocolatey Maca Granola.

Chocolatey Maca Granola

* Makes 5-1-2 cups granola 

• 4 cups Rolled oats

• 1-1/2 cup nuts (Pepitas, almond slices, and pecans)

• 3 Tbsp Hemp seed

• 3 Tbsp chia seed

• 1/2 cup cocoa powder

• 3/4 cup maple syrup 

• 1/2 cup shredded coconut

• 1/3 cup coconut oil, melted

• 1-1/2 tsp sea salt

• 4 Tbsp coconut sugar 

• 1 Tbsp maca powder 

• 1/2 cup dark chocolate chips

Directions

Preheat oven to 340 degrees F (171 C). Add the oats, nuts, coconut, chia seeds, coconut sugar, salt, maca powder and cocoa powder. Stir to combine. Warm the coconut oil and maple syrup in the microwave until melted and combined. Pour over the dry ingredients and mix or stir well.

Spread the mixture evenly onto a baking sheet and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.

Let cool completely. Then add chocolate chips if using. Place in a container that has an air-tight seal. and it should keep for a few weeks. Or store in the freezer for up to 1 month or longer

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