Sooo, can we talk about a few things??
Things like how incredibly happy and grateful I am that we switched the clocks forward Sunday. And like how much hair spray I sprayed in my hair to get some curls to last for all but an hour. And umm, hello these Blueberry Muffin Granola Greek Yogurt Breakfast Bowls!!!
Let’s start with daylight savings time. Ahh!! I am SOO happy that I now have an added hour of sunlight. For me personally, this makes my work day so much easier. For the last four to five months I have been in a constant state of GO, GO, GO when it comes to shooting recipes for the blog, the book and other projects. When the sun sets at four it’s kind of my worst nightmare. Now that it’s not going behind the mountains until just after six I feel like I can breathe a little throughout my day, maybe stop and take a sip of tea and like go to the bathroom… simple pleasures. My day is not so rush, rush, hurry, hurry, the sun is setting.
YESSS! Clearly pretty pumped about this.
Also, the longer days can only mean one thing, spring is pretty much here, and with spring comes snow meltage! Well at least I hope it does… at this moment there is a winter weather advisory in effect for 6-12″ of snow, and more snow is forecasted for the remainder of the week… Anyway, soon enough summer will follow. Hip, hip, hooray!!
Okok, second?!? Over the weekend I did a lot of things in front of the camera, which meant me with my hair down and clean clothes on. If you know me than you know I have the straightest hair on the planet. Like not a curl in site, BUT when I take it out of my tight, top-knot buns that I religiously rock on my head, I have major curls…for about two seconds… until they fall flat.
I am sure that all of you girls out there with thin, fine hair feel my pain.
Anyway, on Saturday I decided I would just go for it and spray mass amounts of hairspray on and see how it went. Hairspray usually never works for me, but guys I found the trick, just spray and spray and spray…it totally cannot be good for you (or the environment…or your hair!), but it sort of worked for a while. Of course my hair was hard and stiff as a rock, but you know, you gotta do what you gotta do.
Honestly though, I am so not a girly, girly girl. The tom boy in me wanted my hair up. I guess the girly, girly gene went right to little miss Asher.
Ok, but anyway, now let’s get serious.
Let’s talk yogurt bowls. The ultimate breakfast and or afternoon snack. I know a lot of you may think that I eat some fancy breakfast every morning, but let’s be real, no one, including me, has time to make french toast on a daily basis. I mean, don’t get me wrong, if I had the time I totally would, but life happens, and that is when these yogurt bowls come into play.
No joke, I eat greek yogurt pretty much every morning for breakfast paired with fresh fruits, granola and basically any other fun toppings I have on hand. These bowls are just a fancier version of my daily breakfast. I try to always have homemade granola on hand for breakfast and snacking, this recipe has quickly become my go-to one. It’s simple, low sugar and so good. Think blueberry muffin with a hint of lemon, but in granola form. Delish, right?!? It totally is.
I like using fresh berries, but dried berries work great too. And the bonus of using dried is that the granola will last a lot longer than if you use fresh. That said, granola never lasts longer than a few days in my house anyway…it’s kind of addicting.
Once you have your granola, the options for your yogurt bowl are pretty much endless. I went the tropical route and added bananas, passion fruit and a handful of fresh blueberries. Ok and this might sound weird, but I also love adding sliced avocado. Trust me on this, just try it and you will see!! And yes, I am definitely having a moment with avocado these days…along with tropical fruits and bowl food.
Finish with a drizzle of honey or maple syrup for a little extra sweetness. Delicious healthy breakfast = ✔.
Perfect for busy mornings, snacking or a meal on the go.
Blueberry Muffin Granola Greek Yogurt Breakfast Bowl.
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
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
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.
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.
For the Bowls
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.
Breakfast of champions… 🙂