Papaya and Ginger Smoothie Bowl
With homemade granola
Prep Time
30 mins
Cook Time
20 mins
Rest Time
4 People

Ingredients Smoothie (4 pers):

  • 2 papayas
  • 1 banana
  • Aloe vera (optional)
  • 1 Tbsp minced ginger
  • 1 pinch cinnamon
  • Ice cubes (optional)

Served with Coconut cream

Ingredients Granola:


  • 3 cups water
  • 2 cups dates, pitted
  • 2 cups cashew nuts
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp salt


  • ½ cup pistachio
  • ½ cup sesame seeds
  • 1 cup sunflower seeds
  • 1 cup almonds
  • 1 cup macadamia
  • 2 cups rolled oat

About this recipe
Breakfast should be a sacred moment to get in touch with your senses. This smoothie certainly awakens your palate buts thanks to its contrast: the ginger brings spiciness to the very smooth texture of the papaya. The granola and pieces of fruits add an indispensable crunchiness! Overnight soaking: the dates, the almonds. Equipment: 1 pipette, blender, oven tray, 4 bowls

Preparation Granola:

1. Soak the almonds overnight.

2. Soak the cashew nuts for 6 hours (if possible)

3. Soak the dates in hot water for 2 hours (if not done overnight). 

4. Pre-heat the oven at 180 C.

5. Sieve all ingredients (keep the date water aside).

6. Blend all the paste ingredients until smooth.

7. Roughly break up the seeds and nuts. Add the oats and paste into a bowl and mix well until everything is well coated.

8. Place on an oven tray and bake for 20-30 min until nicely golden.

Preparation Smoothie:

1. Cut the papayas in half. Remove the flesh and place it in a blender. Make sure you leave some flesh on the skin in order to use the papaya as a bowl. 

2. If using aloe vera, cut 10cm flesh, remove the skin, rince. Add in the blender.

3. In the blender, add the banana, the ginger and cinnamon. Blend

4. If the blender is powerful enough, you can mix in ice cubes.


Pour the smoothie in the papayas, granola on top and a dash of coconut cream with the pipette.

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