Strawberry Shortcake Yogurt Bowls
Ingredients
Shortcake Granola
-
3
cups
rolled oats
-
1
cup
sliced almonds
-
1
cup
unsweetened coconut flakes, chopped
-
1
cup
pecans, chopped
-
1½
teaspoons
kosher salt
-
½
cup
olive oil
-
½
cup
pure maple syrup
-
1½
teaspoons
vanilla
-
3–4
tablespoons
turbinado sugar
Yogurt Bowl Toppers
-
to taste
fresh strawberries
-
a pinch
sugar
-
siggi’s
to preference
triple cream vanilla yogurt
Instructions
- Preheat the oven to 350°F.
- Mix the granola ingredients and spread on a baking sheet.
- Bake for 20 minutes, stir, then bake for another 20 minutes.
- Toss with remaining turbinado sugar and allow to cool.
- Cut strawberries into small pieces and mash slightly with a fork, adding sugar.
- Serve yogurt in a bowl topped with granola and strawberries.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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