Protein Muesli and Chocolate Smoothie Bowl

In a blender, puree all the smoothie ingredients until smooth.

Pour into bowls and serve.

Preheat the oven to 160 °C (325 °F). Line a baking sheet with parchment paper.

In a large bowl, mix the oat, roasted soy seeds, pumpkin seeds, flax seeds, soy milk, cinnamon and cocoa.

In a second bowl, mix the vanilla, almond butter, maple syrup, and coconut oil. Pour into the first bowl. Mix well. 

Spread the mix onto the baking sheet and cook for about 30 minutes or until the muesli is golden.

Let cool. Then add the cocoa nibs.