Combine berries, yogurt, milk, oats, half the cinnamon and 3 ice cubes in a blender. Blend until smooth. Pour into a serving bowl.
Top with pistachio nuts and coconut. Sprinkle with remaining cinnamon and edible flowers if desired. Serve.
TIP: Toasting nuts and coconut will add flavor, colour and texture. To do this, sprinkle them onto a baking tray and toast in 350°F for 5 to 8 minutes. Once cool, store in airtight bags or containers in the fridge for 1 month or freezer for 12 months. You can double smoothie and keep one portion in a glass or bowl, covered for 3 days in the fridge. Top with pistachios and coconut when ready to serve.
|Total Fat||9.3 g|
|- Saturated Fat||3.2 g|
|Total Carbohydrate||55.4 g|
|- Dietary Fiber||8.9 g|
|- Total Sugars||20 g|
|-- Added Sugars||0 g|