Ingredients
Scale
- 1 packet (100g) frozen pitaya (dragon fruit) puree
- 1 ½ cups frozen banana chunks (very firm)
- ¼ cup frozen mango or pineapple pieces
- 2–3 tablespoons unsweetened almond milk or coconut water
- 1 scoop vanilla protein powder (optional for extra creaminess)
- ½ cup rolled oats
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon beet powder or pitaya powder (for the pink color)
- A pinch of sea salt
- Fresh kiwi slices
- Chia seeds
- Hemp hearts
- A drizzle of almond butter
Instructions
- Step 1: Preparation – Start by making the pink superfood granola. Heat a small non-stick skillet over medium heat. Add the coconut oil, maple syrup, rolled oats, and sea salt. Stir constantly for about 3-4 minutes until the oats begin to smell toasted and golden. Remove the skillet from the heat and immediately sift in the beet or pitaya powder. Toss the oats until they are evenly coated in a bright pink hue. Spread them on a piece of parchment paper to cool and harden.
- Step 2: Blending – In a high-powered blender, combine the frozen pitaya packet, frozen banana chunks, and frozen mango. Add your protein powder if you are using it. Pour in just 2 tablespoons of your liquid of choice. Use the blender’s tamper to push the frozen fruit down toward the blades. Blend on low speed, gradually increasing to medium. Only add the extra tablespoon of liquid if the blender is completely stuck. You want a thick, scoopable consistency that does not melt instantly.
- Step 3: Plating – Spoon the thick pink mixture into a chilled bowl. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange your fresh fruit toppings on one side. Sprinkle a generous handful of your homemade pink superfood granola over the top. Finish with a drizzle of nut butter or a sprinkle of hemp hearts. Serve immediately while the base is still firm and frosty.
- Cook Time: 15 minutes