Description
A nutritious and delightful granola breakfast bowl that tastes like a blueberry muffin, topped with creamy Greek yogurt and fresh berries.
Ingredients
Scale
- 3 cups rolled oats
- 1/2 cup raw almonds, roughly chopped
- 1/2 cup raw pepitas
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 very ripe bananas, finely mashed
- Zest of 1 lemon
- 1 to 2 cups fresh blueberries
- Plain Greek yogurt
- Fresh fruit (e.g., berries, bananas, passion fruit, pineapple, mango) for topping
- Sliced avocado (optional)
- Nuts and seeds (e.g., hemp seeds, chia seeds, bee pollen, almonds, pistachios) for topping
- Honey or maple syrup for drizzling
- Edible flowers (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
- In a bowl, mix oats, chopped almonds, and pepitas.
- Melt coconut oil and maple syrup or honey in a saucepan over low heat, stirring until blended.
- Remove from heat and stir in vanilla, mashed bananas, and lemon zest.
- Pour the mixture over the oat mix and toss to coat, adding a pinch of salt.
- Gently fold in the blueberries.
- Spread the mixture on the baking sheet and bake for 25 to 30 minutes, stirring 1 to 2 times until golden brown.
- Let the granola cool completely before storing in an airtight container for up to a week.
- To serve, spoon Greek yogurt into a bowl, top with warm granola, fresh fruit, avocado (if using), and nuts/seeds. Drizzle with honey or maple syrup, and add edible flowers if desired.
Notes
Allow granola to cool completely before storing to maintain crunch. Experiment with different nuts and seeds for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg