• 3 large bananas, frozen
  • 1 cup peaches, frozen
  • ½ cup unsweetened coconut milk
  • Dash of turmeric
  • 1 cup gluten free rolled oats
  • 2 tbsp coconut oil, coconut oil
  • 1 tbsp almond butter
  • 1 tbsp honey
  • Salt
  • Bee pollen (optional)
  • Unsweetened coconut flakes
  • Fresh peaches, sliced



Preheat oven to 350 degrees F.

While oven is preheating, combine the coconut oil, almond, butter and honey in a medium bowl.  Add in the oats, a generous pinch of salt, and stir well.

Pour into a pan lined with parchment paper and bake for about 20 minutes until golden.  Stir halfway through.

Blend the coconut milk, bananas, peaches, and turmeric until you achieve a smooth, ice-cream like consistency.

Pour into 2 jars or bowls, topping with slices of fresh peaches, granola, and coconut flakes.  Sprinkle the top with bee pollen.


Note: If you don’t have a high speed blender or food processor, adding a bit more coconut milk will help, as well as letting your frozen bananas and peaches slightly soften for about 5 minutes before blending.