Ask ANYONE who knows me fairly well...
I'm obsessed- no. In love with bowl food!
I'm not even sure what meal this is, really...
Let's talk this granola.
Even though I'm obsessed with the macadamias and cashews, my favorite part of this granola has to be the sesame seeds.
I recently tried a Bumble Bar which is sesame seed based, and I fell in love with the combination of sesame seeds with honey. Get ready, because I have so many "candied sesame" recipes coming!!
Onto the yogurt. I wanted to make homemade greek yogurt, but honestly, it sounded pretty laborious, and I just wanted to make this bowl ASAP.
I'm so glad I went with the coconut "yogurt" though, because it's almost as addicting as the granola.
It's also insanely simple. Like throw some things into a blender simple.
Here's the breakdown:
Start with the Lime & Honey Coconut Yogurt...
Then add a hearty handful of Coconut Pineapple Granola...
Add a drizzle of Raspberry Chia Jam, and definitely a dollop of peanut butter...
And finish with fresh fruit!
Feel free to add any additional toppings- mint, coconut meat, nuts/nut butter, chia seeds, cacao nibs, goji berries, etc.
Coconut Yogurt w/ Coconut Pineapple Granola
Serves 2 // or 1 Hungry Person (me)
Granola:
1 cup oats
1/2 cup raw or roasted cashews (roughly chopped)*
1/2 cup raw or roasted macadamia nuts (roughly chopped)*
1/2 cup Coconut flakes
2/3 cup sesame seeds
1/4 cup packed golden raisins
1/4 cup packed dried pineapple
1/4 cup coconut oil- melted
1/4 cup agave syrup or honey
1/2 tsp. cinnamon
1 tsp. sea salt
1 tbs. lime zest
1/2 tsp. grated ginger
1/4-1/2 cup White Chocolate Chips (optional but highly recommended)
Preheat oven to 300º F.
Mix the oats, nuts, seeds, and cinnamon together. In a separate Bowl, whisk the agave and coconut oil together. Pour into the nut/oat mixture and stir to combine. Spread evenly on a greased baking sheet. Bake for 25-30 minutes or until golden brown.
Add pineapple, white chocolate chips, grated lime zest & ginger and salt. Toss to combine. Let cool completely and harden. Store in an airtight container at room temperature. (Makes more than 2 servings.)
*If using salted nuts, omit salt at end of recipe.
Coconut Yogurt:
1 can full fat coconut milk- chilled in fridge for at least 1 hour and up to overnight
1 lime- juice
2 frozen bananas
1 tsp. vanilla
2 tsp. raw honey
Scrape the coconut cream at the top of the can out into a mixer, leaving the coconut water/milk in the can. Whip with vanilla, lime and honey until creamy- about 1 minute. Strain and throw out any gritty parts left in the strainer. Place into a high powered blender with the bananas until smooth and creamy. If it becomes too thick to blend, add the leftover coconut water 1 tbs. at a time. Consistency should be of yogurt.
Keep in refrigerator until time to serve.
Raspberry Chia Jam:
6 oz. fresh raspberries
1/2 tsp. vanilla
pinch sea salt
1 tbs. coconut sugar or regular sugar
1 large orange- zest & juice
1 tbs. chia seeds + 2 tbs. water
Let the chia seeds and water sit until congealed- at least 5 minutes. In a saucepan over medium heat make a simple syrup with the orange juice, salt, and sugar, stirring until fully dissolved. Add the raspberries and bring to a low simmer. Smash the raspberries to help break down and release juices. Add zest and chia seed mixture. Stir to combine, take off heat and let cool completely. Refrigerate until ready to serve. (Makes more than 2 servings)
Separate yogurt into 2 bowls or 1 larger bowl. Top with granola and chia jam to your liking. Top with any fruit and extras-- I used fresh pineapple, orange slices, super green avocado slices, fresh coconut meat, fresh raspberries, peanut butter, lime zest/juice, and fresh mint.
Get ready...
Dig in!
Oh, and uh... Happy Easter!!
XOXO
Cecilia A.
