Today’s recipe is for…. a delicious and easy granola and yogurt bowl! Granola is one of those foods that I always used to buy in food shops, until I found out how quick and simple it is to make at home! DIY granola saves money, lets me customize to my preferences, and makes me feel cute and capable. Plus it is FRESH as can be, and fills your whole kitchen with a magic aroma. Today I’m sharing a super basic maple vanilla granola recipe based around oats, almonds and cashews. The recipe is vegan and easy to keep gluten free. I always pair granola with yogurt, and my new fave is Liberté’s dairy free variety! They have plain, vanilla and raspberry flavours. This bowl obviously is the raspberry.
MAPLE VANILLA GRANOLA with RASPBERRY YOGURT
Makes about 3 cups; about 6 servings.
2 cups rolled oats
1/2 cup cashews
1/2 cup almonds
1/4 cup maple syrup
1/4 cup brown sugar
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Preheat oven to 350 degrees Fahrenheit. Evenly spread out the oats on a baking sheet lined with parchment paper. Toast for 10-15 minutes.
In a large bowl, whisk together the maple syrup, brown sugar, coconut oil, sea salt, vanilla extract and sea salt. Add the cashews, almonds, and toasted oats to this mixture. Make sure everything is coated evenly. Bake at 325 degrees Fahrenheit for 30-40 minutes, or until it’s golden brown and fragrant. Eat within two weeks!
GRANOLA YOGURT BOWL with RASPBERRIES
Serves one, as a light meal or snack.
1/2 cup Maple Vanilla Granola (recipe above)
1/2 cup Liberté Dairy-Free Raspberry Yogurt
1/2 cup raspberries
Add the granola, yogurt and raspberries to a bowl. Enjoy!
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