Hello & Welcome to Milly White Cooks!Today I’m sharing my tasty, low-fat, “Plum Crazy for Granola” Green Smoothie recipe!It’s so easy to make and full of delicious, natural foods proven to help lower cholesterol.
This heart-healthy breakfast is also completely gluten-free, dairy-free and suitable for both vegetarians and vegans.
My recipe can be found in my Low Cholesterol Healthy Brunch & Break fast Eats Cookbook and is only 333 Calories, with 6g Total Fat and just 2.
4g Saturated Fat a portion.
You can find the links to my cookbook in the detail box below.
We’ll start by taking a quick look at the ingredients list.
You’ll need:240ml or 1 cup of unsweetened Oat Milk but you could also use Soya Milk or Almond Milk if you prefer 35g or 1 cup (packed) of fresh Baby Spinach leaves 1 Celery Stalk and I’m going to show you how to de-thread this You’ll need some ripe plums, 2 larger ones or 3 if they’re smaller I have a fresh mango but you can use frozen just as well and you’ll need 80g or ½ cup plus ½ Banana which, ideally, you will have peeled, cut into chunks and frozen it overnight.
For the crunchy granola topping, you’ll make this using 1 tbsp Oats plus¼ tsp Coconut Oil and ½ tsp Maple Syrup.
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Now let’s get cooking! First of all we’re going to get the granola topping underway, but you could easily make this the night before.
Preheat the oven to180C fan, 400F, Gas Mark 6.
I’m using a very small amount of coconut oil for flavour and sweetness, but if you want to, you could use a lower saturated fat oi lsuch as sunflower oil instead.
Put the coconut oil into an oven-proof ramekin.
Add the maple syrup and oats and toss together so that none of the oats are dry.
Oats area great source of cholesterol-lowering beta glucan and are naturally gluten-free too.
Place the ramekin into the oven and bake for 8-10 mins but give the oats a stir half way through the cooking time.
The oats are ready when they’ve turned golden and crunchy, just set them aside to cool.
Meanwhile, use a vegetable peeler to “de-thread”the celery stalk – this means running the vegetable peeler over the ribbed side of the celery to remove the stringy bits just like this until the stalk is nice a smooth.
This simple step helps ensure that your Smoothie really is smooth! Just discard the stringy bits.
To prepare the mango, score the flesh intodice but don’t cut through the skin, then push up from underneath and slice off the cubes.
Cut the plums up and remove their stones too.
Roughly chop the celery stalk and add this to a blender along with the spinach and oat milk.
Along with the granola, making this Smoothie with Oat Milk will help boost your diet with heart healthy beta glucan.
Alternatively,you could use Soya Milk or even Almond Milk.
Whizz your choice of milk and the vegetables together then add the plums, mango and frozen banana and process again until everything is really smooth.
Pour the green Smoothie into a glass, I love to use these Kilner jars then sprinkle the cooled granola on top and serve straight away.
Mmm, delicious! I hope you’ve enjoyed this video, please give it a thumbs up and subscribe if you have.
You can find this recipe in my Healthy Brunch& Breakfast Eats Easy Low Fat Low Cholesterol Recipe Cookbook, featuring more than 55 heart-healthy recipes.
Available as a paperback or Kindle book from Amazon, or as an ebook from iBooks,Nook or Kobo, you’ll find all the links in the description box below and I also have a quick video preview that you can watch too! You may also like to watch more videos in my Low Fat & Low Cholesterol cooking series, like these for my Almond, Apricot & Amaretto Rice Pudding or my Smoked Mackerel Pâté Appetizer?If you are interested in finding out more about eating for low cholesterol, then watch my video 31 Fabulous Low Cholesterol Diet Foods.
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Please also let me know if you make this or if you’d like to see a video of any other of my recipes and bye for now!.