Strawberry Yogurt Bowl with Coconut Granola
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4+ bowls 1x
- Category: breakfast, dessert
- Method: oven
- Cuisine: american, breakfast
Description
Strawberry Yogurt Bowl with Coconut Granola! This simple breakfast recipe is perfect for spring! Balsamic Strawberries with yogurt, homemade coconut granola.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4+ bowls 1x
- Category: breakfast, dessert
- Method: oven
- Cuisine: american, breakfast
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4+ bowls 1x
- Category: breakfast, dessert
- Method: oven
- Cuisine: american, breakfast
Scale
Ingredients
Coconut Granola:
- 3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup unsweetened coconut flakes
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup
Balsamic Strawberries:
- 4 cups sliced strawberries
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar, optional (recommended if berries aren’t sweet)
Yogurt of choice, for serving
Instructions
- Make the granola. Preheat the oven to 300F. In a large bowl, combine together the dry ingredients (oats through baking soda). In a separate bowl, whisk together the maple syrup/honey and coconut oil. Add the wet mixture to the dry ingredients and stir together until just combined.
- Spread on a baking sheet and bake for 30 minutes, checking every 15 minutes, stirring often, so that the granola doesn’t burn. Remove from oven and let cool. Granola can be made ahead of time and stored in an airtight container for up to 2 weeks.
- Slice the strawberries and toss with sugar (if desired) and balsamic vinegar. Let sit for 15 minutes.
- Assemble! Layer yogurt in a bowl, top with berries and granola.
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