Just as I was figuring out the whole smoothie bowl phenom, I was presented with the radical “smoothie jar.” Far be it for me to turn down a challenge (mind you, I am challenging myself- no one else is involved). I finally delved into the world of smoothie-jarring and although I am still a novice, I think I am starting to understand the fundamentals. One thing: smoothie jars are much more difficult than they seem. It is not a simple task to get fruit to stick to the side of the jar- nor is it easy to calculate the density and mass of certain elements (oats, jams, smoothies, etc…) and therefore, it took me a few tries before I did, in fact, create my first successful smoothie jar.
Once I did get it down, however, it was really really good.
Berry, Mango, Coconut Smoothie/Oats Jar
Bottom Layer (coconut oats):
- 1 banana
- ½ cup gluten free oats
- 1 cup coconut milk
- ¼ tsp ground cinnamon
- 1 tbsp maple syrup
Middle Layer (mixed berry chia jam):
- 2 cups mixed berries
- 1 tbsp date syrup
- ½ tbsp. chia seeds
Smoothie (top) Layer:
- 1 mango diced
- 1 banana
- ¼ cup coconut water
For the oats:
- Bring the oats and coconut milk to a simmer over low heat.
- Stir in the cinnamon and maple syrup after about 2 minutes.
- Continue to stir until the liquid has been totally absorbed (about 5-7 more minutes.
- Turn off heat and let cool
For the berry jam
- In a small pot on medium heat, add about 1 ½ tbsp. of water and the mixed berries.
- Once the water has been absorbed, turn the heat off and blend the berries (either with an immersion blender or transfer to a normal blender)
- Mix in the date syrup and chia seeds.
- Let sit for 10 minutes or until cool
For the smoothie:
- Blend the ingredients together
- Slice the banana and line the bottom of the jar with the slices.
- Pour in the oats
- Pour the berry jam in over the oats (leaving enough for topping)
- Finally, pour in the mango banana smoothie.
- Top with the leftover jam, banana slices and bee pollen (or whatever you have lying around).
- Serve and enjoy!