You may have caught us singing Qnola’s praises previously - we managed to grab 10 minutes with the quinoa-based granola brand’s founder Danielle Copperman a few months ago. Now Danielle is back, and this time she’s got a summer recipe up her sleeve which incorporates their delicious summer Mixed Berry & Golden Linseed Qnola, ideal for al fresco breakfasts and mid-afternoon slumps. Combined with silky soft mango and fresh coconut, this one’s a surefire holiday hit which we can’t wait to whip up.

Ingredients for two portions: 




Flesh from 1 young Thai coconut

1/2 ripe mango, peeled and chopped with flesh removed from stone

1/2 tsp vanilla extract or fresh vanilla seeds

3 tbsp coconut water or nut milk

Pinch of salt

1 large handful soaked cashew nuts

1 tbsp melted coconut oil



Method:

1. Place the cashews into a blender along with your milk of choice. Blend on a high speed for 2 minutes.
2. With the blender still running, gradually add the coconut oil. Add a little more coconut water or nut milk if the mixture needs help running smoothly.
3. Add the mango, coconut, vanilla extract and salt and blend for a further 2-3 minutes, adding more liquid if you think it requires it (this really depends on how thick or runny you’d prefer the finished product).
4. Once smooth, pour into a bowl or some Tupperware to store in the fridge.
5. Serve with Mixed Berry & Golden Linseed Qnola for an amazing crunchy topping and fresh berries for a summery burst.

All images: Qnola