Blueberry Muffin Granola Greek Yogurt Breakfast Bowl.
Ingredients
Blueberry Muffin Granola
- 3 cups rolled oats (use gluten free if needed)
- 1/2 cup raw almond (roughly chopped)
- 1/2 cup raw pepitas
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla
- 2 very ripe banana (finely mashed)
- zest of 1 lemon
- 1-2 cups fresh blueberries
For the Greek Yogurt Bowls
- plain Greek yogurt
- fresh fruit (I like fresh berries (bananas, passion fruit, pineapple + mango))
- sliced avocado (optional)
- nuts + seeds (I like hemp seeds (chia seeds, bee pollen, almonds + pistachios))
- honey or maple (for drizzling)
- edible flowers (optional)
Instructions
- 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- 2
To the baking sheet, add the oats, almond and pepitas. In a small sauce pan melt together the coconut oil and maple (or honey). Once melted stir in the vanilla, mashed banana and lemon zest. Remove from the heat and pour the mixture over the oat mix, toss well and sprinkle with salt. Stir in the blueberries.
- 3
Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the oats smell toasted and are golden brown. Allow the granola to cool completely. Store in an airtight container for up to one week.
30 min - 4
For the Bowls
- 5
Spoon a little yogurt into a bowl. Top with granola, fresh fruit, avocado, seeds + nuts. Drizzle with honey or maple and garnish with edible flowers if desired. EAT.
Nutrition
Per serving (based on 4 servings)
