Blueberry Muffin Granola Greek Yogurt Breakfast Bowl.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/3 cup coconut oil melted
- zest of 1 lemon
- 1/3 cup maple syrup or honey
- sliced avocado (optional)
- plain greek yogurt
- edible flowers (optional)
- 3 cups rolled oats (use gluten free if needed)
- 1/2 cup raw pepitas
- 1-2 cups fresh blueberries
- 1/2 cup raw almond roughly chopped
- 2 very ripe banana finely mashed
- fresh fruit (i like fresh berries bananas, passion fruit, pineapple + mango)
- nuts + seeds (i like hemp seeds chia seeds, bee pollen, almonds + pistachios)
- honey or maple for drizzling
- Carbohydrate 28.3950666772534 g
- Cholesterol 1.8375 mg
- Fat 18.8445541820272 g
- Fiber 1.69299994945526 g
- Protein 2.2734125 g
- Saturated Fat 16.0649683465986 g
- Serving Size 1 1 Serving (128g)
- Sodium 23.7975000014202 mg
- Sugar 26.7020667277981 g
- Trans Fat 1.16345166757108 g
- Calories 278 calories
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.
