Homemade Granola & Yogurt Breakfast Bowl

So much granola, so little time! Yep, that’s right, I’m adding one more granola recipe to the masses because, like pizza and gourmet hamburgers, give me more!

In a large bowl combine 8 cups whole grain oat flakes, 1 1/2 cups wheat germ, and 1 cup each of your four favorite finely chopped nuts. I used pistachios, almonds, brazil nuts, and pecans. I like to loosely chop the almonds, giving me varying sizes and leaving about a fourth of them full.

Note: Substitute one of the nuts for your favorite dried fruit.

Granola 1

Granola 2

In a medium saucepan stir together 1 1/2 teaspoons salt, 1/2 cup brown sugar, 1/4 cup caramel syrup, 3/4 cup honey, 1 cup coconut oil, and 1 tablespoon vanilla extract. Bring to a boil over medium heat.

Granola 3

Remove from heat. Pour over the dry ingredients stirring until coated. Spread the mixture evenly onto the baking sheets.

Granola 4

Bake in a preheated 325°F oven for 20 minutes, or until crispy and toasted. Stir once halfway through cooking time. Remove from heat and let cool. Store in airtight containers.

Note: This recipe makes a lot of granola. To give it a longer shelf life, I like to bake my granola in quart jars to seal in the freshness. Instead of placing on baking sheets I spoon into quart jars. Bake at 250°F for 50 minutes. Turn off the oven but do not remove jars, instead let them cool in the oven. Otherwise, I would advise cutting the ingredients in half.

One of my favorite ways to enjoy granola, besides by handfuls, is with yogurt and fresh fruit.

In a bowl, spread your favorite yogurt. Drizzle in some honey. Top with homemade granola and fresh fruit. Today, I’ve used strawberries and blueberries.

Granola 5

Just making it easier to get out of bed! – Ella

Homemade Granola

  • Servings: 6 quarts
  • Difficulty: easy
  • Print

Ingredients


• 8 cups whole grain oat flakes
• 1 1/2 cups wheat germ
• 1 cup hazelnuts, chopped
• 1 cup almonds, chopped
• 1 cup brazil nuts, chopped
• 1 cup pecans, chopped
• 1 1/2 teaspoons salt
• 1/2 cup brown sugar
• 1/4 cup caramel syrup
• 3/4 cup honey
• 1 cup coconut oil
• 1 tablespoon vanilla extract

Directions

  1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
  2. In a large bowl, combine the oat flakes, wheat germ, oat bran, hazelnuts, almonds, brazil nuts, and pecans.
  3. In a medium saucepan, stir together the salt, brown sugar, caramel syrup, coconut, honey, palm oil, and vanilla. Bring to a boil over medium heat.
  4. Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
  5. Bake in the preheated oven 20 minutes, or until crispy and toasted. Stir once halfway through. Cool, keep stored in an airtight container.

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