Brand: Sunsol

Banana and Berry Smoothie Bowl with Granola

Ingredients

  • 1 ripe banana
  • ½ cup frozen raspberries
  • ¼ cup Farmers Union Greek style yoghurt
  • Extra sliced banana, frozen raspberries and kiwi fruit, to serve
  • ¼ cup (30g) Sunsol Granola – almond and super berry

Method

Step 1

Place banana, raspberries and yoghurt in a food processor. Process until smooth.

Step 2

Pour into serving bowl and top with sliced banana, kiwi and raspberries. Sprinkle with Sunsol Granola.

Tip – you can use frozen banana, you may just need to add a splash of milk if it’s too thick.

Nutrition information per serving: 1670kJ (400 calories), 9g Protein, 13g Fat, 5g Sat Fat, 54.5g Carbs, 33g Sugar, 12g Fibre, 72g Sodium.

Avocado and feta salad with granola sprinkle

Ingredients

  • 4 cups mixed salad leaves
  • 2 oranges, segmented
  • 1 small avocado, sliced
  • 2 tbs crumbled Persian Feta
  • ½ cup (45g) Sunsol – High Protein Granola – honey nut DRESSING
  • 2 tbsp orange juice
  • 1 tbsp olive oil
  • 2 tsp wholegrain mustard
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup

Method

Step 1

Place salad leaves, orange segments and avocado into bowls.

Step 2

DRESSING. Combine all ingredients in a jug. Season to taste and whisk well.

Step 3

Sprinkle salad with feta and Sunsol High Protein Granola. Drizzle over dressing.

Nutrition information per serving: 1780kJ (425 calories), 14g Protein, 25g Fat, 6.5g Sat Fat, 31g Carbs, 23g Sugar, 11g Fibre, 438mg Sodium.

Pear & Nut Crumble

Ingredients

  • 1.5kg pears, peeled, cored and chopped
  • ¼ cup (55g) brown sugar
  • ½ tsp ground cinnamon
  • 1 tsp vanilla
  • Ice cream or yoghurt, to serve CRUMBLE TOPPING
  • 1¼ cups (135g) Sunsol Natural Muesli – almond, cashew, macadamia and walnut
  • ¼ cup (35g) plain flour
  • 1 tbs caster sugar
  • 80g butter

Method

Step 1

Preheat oven to 200°C/180°C.

Step 2

Place pears, sugar, cinnamon and vanilla in a saucepan on medium heat. Cook covered for about 5 mins or until pears are just tender.

Step 3

Spoon mixture among 4 x 1 cup-capacity ovenproof dishes.

Step 4

Make crumble topping by combining Sunsol Natural Muesli in a bowl with flour and sugar. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs.

Step 5

Sprinkle mixture over pear and bake for 10-15 mins until golden brown.

Step 6

Serve with ice cream or yoghurt, as desired.

Nutrition information per serving: 1625kJ (390 calories), Protein 4g, Fat 15g, Sat Fat 8g, 49g Carbs, 34g Sugar, 9g Fibre, 110mg Sodium.

Overnight Oats with Blueberry & Chia

Ingredients

  • 2/3 cup (90g) Sunsol – Natural Muesli - blueberry, goji berry, coconut and chia
  • ½ cup (125ml) reduced-fat milk
  • ½ cup (125ml) reduced-fat milk
  • ½ cup (125ml) reduced-fat milk
  • ½ sliced (75g) granny smith apple
  • Extra muesli and honey, to serve

Method

Step 1

Divide oats, milk and yoghurt evenly into 2 jars. Mix well and secure with lid. Chill overnight.

Step 2

Top with blueberries, apple and extra muesli.

Step 3

Serve drizzled with a little honey.

Tip – make ahead and keep jars in the fridge for up to 4 days. A great grab and go breakfast

Nutrition information per serving: 1660kJ (400 calories), 12g Protein, 13g Fat, 6g Sat Fat, 54g Carbs, 29g Sugar, 7g Fibre, 73mg Sodium.

Muesli Energy Balls

Ingredients

  • 150g pitted dates
  • 1/3 cup (95g) hazelnut, cashew and cacoa nut butter
  • 2 cups (250g) Sunsol – Toasted Muesli, almond, cashew and chia

Method

Step 1

Blend or process dates until smooth. Add nut butter and process until combined. Add Sunsol Toasted Muesli and pulse until just combined (you don’t want to blend up the muesli).

Step 2

Roll tablespoons of mixture into balls. Place in an airtight container and chill for 1 hr until firm.

Tip – for an extra indulgent snack, dip balls into dark chocolate and chill until set.
Nutrition information per serving: 500kJ (120 calories), 2,5g Protein, 5g Fat, 0.6g Sat Fat, 15g Carbs, 7g Sugar, 2.5g Fibre, 8mg Sodium.

Frozen Yoghurt Bark with Berries and Granola

Ingredients

  • 1½ cups (420g) Farmers Union Greek yoghurt
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • pinch ground cinnamon
  • ¼ cup (45g) blueberries, halved
  • 4 strawberries, chopped finely
  • ½ cup (65g) Sunsol Granola – almond, pink lady apple and cinnamon

Method

Step 1

Line a 30 x 25cm tray with baking paper. In a bowl, combine yoghurt, honey or maple syrup, vanilla and cinnamon; mix well.

Step 2

Spread evenly onto prepared tray. Sprinkle over blueberries, strawberries and Sunsol granola.

Step 3

Freeze for 3-4 hrs until frozen. Cut into pieces and serve immediately.

Nutrition information per serving: 640kJ (150 calories), 4g Protein, 8g Fat, 4g Sat Fat, 15g Carbs, 10g Sugar, 1.7g Fibre, 50mg Sodium.