1 cup (145 g) frozen pineapple, plus more for serving
1 cup (140 g) frozen mango, plus more for serving
1 cup (30 g) fresh spinach
Mint leaves (optional)
In a small non-stick skillet, bring the syrup to a boil. Add the pumpkin seeds, pistachios and oats. Cook, stirring constantly with a wooden spoon, until the syrup crystalizes around the seeds, nuts and oats, about 3 minutes. Let cool. Add the camelina seeds, if desired, and mix to combine. The granola will keep for 2 weeks in an airtight container at room temperature.
In a food processor, purée the avocado, pineapple, mango and spinach until smooth but still slushy.
Pour the smoothie into a bowl. Top with the granola to taste. Garnish with diced pineapple, mango and mint leaves, if desired. Serve immediately.