Who else loves breakfast as much as I do? I am a serious fan, even so to the point where I have a go-to breakfast. As most of you know that is oatmeal, which I eat almost every day. However, I have been branching out – GASP! – and have been eating things like eggs with lots of greens and veggies, and lately I have been throwing together yogurt bowls. These yogurt bowls have lots of texture to them, meaning there’s some crunch from homemade granola, softness from the blueberries and bananas, and a bit of extra crunch from shredded unsweetened coconut flakes.
If you have been reading my blog for a while (or for a hot minute anyway) you may have heard that I am not a big dairy fan. Dairy gives me stomach cramps, makes me bloat, and I generally do not feel good when I have dairy. So, I use coconut milk yogurt. I found mine at my local Thrifty Foods, though I’m sure you can find any yogurt or yogurt alternative wherever you like to shop : ) The brand I gravitate towards is called Yosso. It is unsweetened, no crazy ingredients, and has a nice slightly thick texture – none of that runny BS. Plus, it mixes well in smoothies and you can get a few different flavours if you want to mix things up.
I have been loving coconut yogurt bowls with homemade granola as a snack on the weekends. Actually, I brought my leftover yogurt and a jar of the granola to work last week as a quick lunch, since I had a massage therapy appointment during my actual break. I don’t typically eat lunch in my office (snacks, sure, but not a full blown meal), but this was a nice way to get fuel into my system on the DL without a huge mess to clean up. Additionally, it makes for a good mid-day sweet tooth crusher when I am ravenous after my weekend long runs.
You can use whatever fruit you want, but for the purpose of today’s recipe I used half a ripe banana and frozen blueberries. I also sprinkled on some raisins for extra sweetness. One thing I forgot to add: cinnamon! It is great at helping your body stabilize your blood sugar, plus I just love the taste. Now, I’m not going to be telling you how to “assemble” this bowl because really, it’s pretty straight forward. Yogurt + bowl + toppings = yogurt bowl. Hey, we’re all rocket scientists now.
However, I will get into how you make the granola! I adapted this from the recipe found in the Run Fast Eat Slow cook book, as I was missing some ingredients but had others on hand.
Without further wait, here it is:
3 cups old fashioned rolled oats
1 cup finely shredded unsweetened coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup raisins (or other dried fruit)
2 teaspoons cinnamon
1/3 cup unrefined coconut oil (melted in saucepan)
1/4 cup honey
The original recipe calls for ginger and blackstrap molasses, both of which I didn’t have. So, I put in some cinnamon instead of ginger and left it at honey for further sweetening.
Put all of your dry ingredients into a bowl and mix until well combined. Once your coconut oil is melted, pour that on top as well as your honey. Mix well until it is all combined, then spread onto a parchment paper lined baking tray. I had my oven at 350F and baked the granola for about 35 minutes, or until it is golden. Once it hit 15 minutes I stirred it around, then stirred again at 25 minutes. It depends how crunch you like your granola, but once you let it cool down the honey & coconut oil will help “set” and make little granola clusters : )
Let me know if you try this recipe out! It is rather addicting, so be warned ; ) Until next time!