This Granola Yogurt Breakfast Bowl features an easy homemade granola that can be prepared in advanced for weeks’ worth of quick, healthy breakfasts.
I’ve been working with Bob’s Red Mill for several years now, and I find that their range of healthy base ingredients (whole grains, beans, flours, etc) fit seamlessly into my recipes. It’s a natural, comfortable partnership. Since I’ve been thinking quite a bit recently about how to minimize food waste, I’ve created a homemade granola that uses a variety of their products. These are products that I accumulate over time but am not always good about regularly incorporating into meals. They’ll sit in my pantry, closing in on their expiration dates as I head to the grocery store to purchase additional food.
Not only is this a flexible granola recipe, but it serves as an excellent base for perishable ingredients like fruit and yogurt. I always keep plain, full fat yogurt on hand since it’s such a multi-purpose ingredient (I don’t care for the consistency of lower fat yogurts). In addition to standbys like smoothies and this type of breakfast, I often use plain yogurt in baked goods such as muffins, and it serves as heathy substitute for sour cream. However, if I’m not on a smoothie or baking kick, sometimes the yogurt just sits there, unused.
As with my last post inspired by minimizing food waste, you can easily adapt this recipe based on what you have, and what you think you will use moving forward. For example:
- If you don’t have almonds, but your pantry is stocked with cashews or walnuts, by all means use those instead (pro tip: store nuts in the freezer to prolong their shelf life).
- Sunflower seeds could replace pumpkin seeds.
- Honey or agave nectar (or a combination of the two) can replace the maple syrup.
- The coconut, flaxseed, or chia seeds could be omitted if those aren’t your thing. There’s no need to purchase a bag of chia seeds if you think they’ll sit in your pantry, unused until the end of time.
- You can increase or decrease some of the ingredients to simplify the recipe overall. If you do this, try to keep the overall ratio of dry to wet ingredients approximately the same to prevent under or over-saturating (which will impact the cooking time). For example, if you eliminate the coconut flakes, replace them with more additional nuts or oats.
- For a gluten-free version of this recipe, Bob’s Red Mill carries Gluten-Free Rolled Oats.
Granola Yogurt Breakfast Bowl
Ingredients
for the granola
- 3 cups old-fashioned rolled oats (use gluten-free rolled oats)
- 1 cup raw almonds, coarsely chopped
- 1 cup unsweetened flaked coconut
- 1/3 cup raw whole flaxseed
- 1/3 cup raw pumpkin seeds
- 3 tablespoons chia seeds
- 2 large egg whites
- 3/4 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
For a single breakfast bowl:
- 1/2 cup prepared granola
- 3/4 cup yogurt (I prefer plain, full fat yogurt, but use what you like)
- 1/2 cup blueberries, or any fruit you prefer
- optional: a light drizzle of honey or maple syrup
- optional: chia seeds for garnish
Instructions
Prepare the granola:
- Preheat the oven to 275 degrees F. Line one large or two regular-sized baking sheets with parchment paper.
- In a large bowl, combine the oats, almonds, coconut, flaxseed, pumpkin seeds, and chia seeds. In a smaller bowl or liquid measuring cup, briefly whisk together the egg whites until frothy. Whisk in the maple syrup, vanilla extract and salt. Stir the liquid ingredients into the dry ingredients until evenly combined.
- Spread the mixture onto the prepared baking sheet, using a spatula to gently press and compact the mixture slightly (this will help form some clumps).
- Bake until golden brown and dry, rotating the pan once during the process, approximately 1 hour 20 minutes. Allow to cool, and then break into clumps. Store in an airtight container in a cool, dry place. Yields approximately 6 cups.
Prepare the breakfast bowl:
- To prepare the breakfast bowl, place the granola, yogurt and berries in a bowl. If desired, top with some honey or maple syrup for added sweetness and/or some chia seeds for presentation. (The granola can also be served with milk for a traditional cereal breakfast).
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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lauren+@+Climbing+Grier+Mountain says
This is my happy place in the morning! Gorgeous!
gerry @ foodness gracious says
I love granola especially like this for breakfast and have always wanted to make my own.I think it’d taste so much fresher and crunchier than store bought so I need to get on this train!!
Laura | Tutti Dolci says
I’m all about a good granola bowl. Love these!
Laura Dembowski says
My pantry and refrigerator are so stocked with Bob’s products it’s not even funny. GF oats, chia seeds, pumpkin seeds, their new oatmeal cups, coconut, almond meal, beans, quinoa, millet, and I just started buying their cornstarch and baking powder so I don’t have to worry about GMOs. I’m sure there are more products I have. They are just such high quality and I use them very frequently. I often order bags of oats by the case.
Jennifer Farley says
I love those new oatmeal cups! The blueberry hazelnut one is my favorite, but I really like keeping the plain ones around as well for adding my own flavors.
Amanda @ Cookie Named Desire says
Delicious! That’s what I love about granola. You can mix and match with anything you have around the pantry.. The possibilities are truly endless!
Alice @ Hip Foodie Mom says
i’m off to read your last post b/c I’m all about minimizing food waste. . beautiful granola!!! LOVE!
Rachel says
I never thought about using egg whites in my granola before–But that might explain why I usually don’t have that many clumps! Love Bob’s Red Mill products–The Scottish Oatmeal is my go-to winter breakfast.
Marla Meridith says
Lovely granola bowl!!
Sarah @ Snixy Kitchen says
I always have yogurt on hand too! I’d love to have this granola on hand to use up all my yogurt!
Matt says
I would eat this by the handful all day long!
naomi says
This granola is so my kind of breakfast, lunch and dinner!
Ruby Lewis says
I’m in love with your blog, all the recipes look delicious and this one is no different. I’m dying to try it! Gonna make it tomorrow. Thank you so much!