Upside-down breakfastSubscribe to Sainsbury's magazine
For the berry and spinach smoothie
- 6 cardamom pods
- 1 ripe banana, peeled
- 1 handful (15g) of baby spinach leaves
- 75g frozen or fresh strawberries
- 75g frozen blueberries
- 250ml unsweetened oat or almond milk
- extra chopped fruit, to serve
For the base layers
- 150g muesli (see below)
- 250g full-fat natural Greek yogurt
For the Muesli
- 180g rolled oats or a combination of rolled and jumbo oats
- 150g raw seeds, such as hemp, pumpkin, sunflower, linseed
- 150g unsweetened dried fruit, such as raisins, cranberries, chopped apricots, dates, apple slices or banana chips
- 90g raw wholegrain flakes, we used Rude Health Multigrain flakes
- 50g puffed wholegrains, such as puffed wheat or puffed brown rice
- 50g desiccated or flaked coconut
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- For the Muesli put all of the ingredients in a large bowl and stir until well mixed. Pour into a large sealable glass jar and store in the cupboard. The muesli can keep for months if in a sealed container.
Split the cardamom pods in a pestle and mortar, extract the seeds, discarding the husks, then grind them to a powder. Roughly chop the banana and add to a blender along with the cardamom and the rest of the berry and spinach smoothie ingredients. Blend on a high speed until completely smooth.
Divide the muesli between 4 medium-sized glass jars or 2 large ones. Spoon the yogurt over the muesli in each glass jar. Pour the berry smoothie layer on top of the yogurt, top with chopped fruit of your choice.
Tip Frozen berries give the best colour here; don't add too much spinach or the smoothie loses its vibrancy.
Upside-down breakfast smoothie
This is a favourite method of ours where we place toppings (muesli, granola, rolled oats, puffed grains or nuts) at the bottom of a glass jar and then cover them with a few spoonfuls of yogurt, followed by a smoothie