Fruit and Yogurt in Granola Bowls |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
cooking spray |
2 cups gluten-free rolled oats (or regular rolled oats) |
1/4 cup pecans, finely chopped |
1 tablespoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1 pinch salt |
1/2 cup organic honey |
2 tablespoons organic coconut oil (you can substitute canola or vegetable oil) |
1 teaspoon vanilla |
2 cups plain greek yogurt |
2 tablespoons pure maple syrup |
fresh fruit of choice such as strawberries, blueberries, peaches, bananas or mango |
Directions:
1. Preheat the oven to 375 degrees F. Lightly spray the tart tins (or muffin pan) with cooking spray and set aside.
2. 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.
3. 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.
4. When ready to serve, spoon the Greek yogurt into each granola bowl, top with fresh fruit and drizzle with pure maple syrup. Serve immediately.
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