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
for the granola
- 3 cups old-fashioned 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
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).
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