A balanced and indulgent breakfast bowl, blending the crunch of homemade nut granola with the freshness of creamy yogurt topped with fresh seasonal fruit.
Ingredients
- 300 g Rolled oats
- 50 g Sliced almonds
- 50 g Chopped hazelnuts
- 30 g Pumpkin seeds
- 80 g Honey
- 4 tbsp Sunflower oil
- 1 tsp Liquid vanilla extract
- 1 pinch Ground cinnamon
- 4 pieces Whole milk plain yogurt
- 150 g Fresh blueberries
- 2 pieces Granny Smith apple
- 2 pieces Banana
Method
- Preheat the oven to a low temperature and prepare a baking sheet lined with parchment paper.
- In a large bowl, mix the rolled oats, almonds, hazelnuts and pumpkin seeds.
- In a small saucepan, gently heat the honey and sunflower oil with the vanilla extract until the honey is liquid and smooth.
- Pour the hot liquid over the dry ingredients and mix thoroughly to coat all the cereals and nuts well.
- Spread the mixture evenly on the baking sheet and bake until the granola is golden and fragrant, stirring gently halfway through baking for even browning.
- Upon removing from the oven, sprinkle with cinnamon and let cool completely on the baking sheet so the granola becomes crunchy.
- Wash and dry the fresh fruit. Cut the apple and banana into pieces.
- In serving bowls, attractively divide the plain yogurt at the bottom.
- Arrange the chopped fresh fruit and blueberries on the yogurt.
- Generously sprinkle with cooled granola just before serving to maintain all the crunch.
Nutrition
Per serving
- Energy
- 726 kcal
- Protein
- 18.98 g
- Carbohydrate
- 86.08 g
- Fat
- 35.22 g
- Fibre
- 13.04 g
- Calcium
- 163.55 mg
- Iron
- 4.16 mg
- Magnesium
- 181.75 mg
