Blueberry Muffin Granola Greek Yogurt Breakfast Bowl
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.
INGREDIENTS:
BLUEBERRY MUFFIN GRANOLA:
FOR THE GREEK YOGURT BOWLS:
INSTRUCTIONS:
FOR THE 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.
INGREDIENTS:
BLUEBERRY MUFFIN GRANOLA:
- 3 cups rolled oats use gluten free if needed
- 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 cup raw almond roughly chopped
- 1/2 cup raw pepitas
- 1-2 cups fresh blueberries
FOR THE GREEK YOGURT BOWLS:
- plain Greek yogurt
- nuts + seeds (I like hemp seeds chia seeds, bee pollen, almonds + pistachios)
- honey or maple for drizzling
- fresh fruit (I like fresh berries bananas, passion fruit, pineapple + mango)
- sliced avocado optional
- edible flowers optional
INSTRUCTIONS:
- 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.