Blueberry Muffin Granola Greek Yogurt Breakfast Bowl.
The ultimate breakfast and or afternoon snack.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 4 Cups
Calories: 1077kcal
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.
Calories: 1077kcal | Carbohydrates: 98g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 802mg | Fiber: 12g | Sugar: 41g | Vitamin A: 145IU | Vitamin C: 11.3mg | Calcium: 146mg | Iron: 4.5mg