Strawberry Banana Oat Bowl

Steps

1. Soak 20 g rolled oats55 ml rolled oats¼ cup rolled oats30 g rolled oats85 ml rolled oats⅓ cup rolled oats in 80 ml semi-skimmed milk80 ml semi-skimmed milk⅓ cup 2% milk120 ml semi-skimmed milk120 ml semi-skimmed milk½ cup 2% milk for 10 minutes so they soften.
2. Add 130 g strawberries210 ml strawberries¾ cup + 2 tbsp strawberries195 g strawberries310 ml strawberries1⅓ cups strawberries, 175 g ripe banana1½ ripe bananas1½ ripe bananas265 g ripe banana2 ripe bananas2 ripe bananas, 60 g plain Greek yogurt or skyr60 ml plain Greek yogurt or skyr¼ cup plain nonfat Greek yogurt90 g plain Greek yogurt or skyr85 ml plain Greek yogurt or skyr¼ cup + 2 tbsp plain nonfat Greek yogurt and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract. Blend for about 1 minute, until completely smooth and soft pink.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
5. If it looks crumbly or powdery, add 30 ml semi-skimmed milk2 tbsp semi-skimmed milk2 tbsp 2% milk45 ml semi-skimmed milk3 tbsp semi-skimmed milk3 tbsp 2% milk and run Re-spin.

To serve: Top with sliced strawberries, sliced banana and a little unsweetened granola.