Fruit And Yogurt In Granola Bowls Recipes

FRUIT YOGURT BOWL

Steps:

• Scoop YOGURT into a serving bowl.
• Add fruit: BANANA, ORANGE, KIWI, POMEGRANATE. Drizzle MAPLE SYRUP.
• Sprinkle on dry toppings: GRANOLA, WALNUTS, and PISTACHIO.
• Serve immediately.
• To make ahead, refrigerate yogurt and fruit in an airtight container. Store toppings separately and add just before serving.

GREEK YOGURT BOWLS WITH GRANOLA

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
• Combine walnuts and honey in a jar, cover, and set aside.
• Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
• Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
• Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
• Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.

FRUIT AND YOGURT IN GRANOLA BOWLS

Steps:

• Preheat the oven to 375 degrees F. Lightly spray the tart tins (or muffin pan) with cooking spray and set aside.
• In a large bowl, combine the rolled oats, pecans, spices and salt. In a separate bowl, combine the honey, coconut oil and vanilla, mixing well. Add the honey mixture to the dry ingredients mixing well and making sure everything is well combined.
• Begin adding spoonfuls of the granola into the tart tins (or muffin pan) and gently press the granola down firmly and up the sides of the pan to form a bowl. Bake the granola bowls for 25-30 minutes until they are golden brown and have become firm. Remove from oven and allow to cool.
• When ready to serve, spoon the Greek yogurt into each granola bowl, top with fresh fruit and drizzle with pure maple syrup. Serve immediately.