Top bright and fruity blueberry yogurt alternative with nutty granola and fresh fruit for a simple and elevated plant-based morning meal.
Course Breakfast
Cuisine dairy-free, gluten-free, vegan
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Cooling Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Calories 843kcal
Author Stephanie McKercher, RDN
Equipment
Baking sheet
Mixing bowls
Wire drying rack
Food processor
Ingredients
Granola:
½cuprolled oats
¼cuproughly chopped pecans
¼cuproughly chopped walnuts
2tablespoonsunsweetened shredded coconut
2tablespoonschia seeds
2tablespoonsgrapeseed oilor oil of choice
2tablespoonsmaple syrup
1teaspoonvanilla extract
Yogurt Alternative:
1 ½cupsSo Delicious Unsweetened Vanilla Coconutmilk Yogurt Alternative
¾cupfrozen wild blueberries,thawed (see note)
Toppings:
¼cupsliced strawberries
¼cupraspberries
2tablespoonsfrozen wild blueberries,thawed
Instructions
Prepare granola:
Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, stir oats, pecans, walnuts, coconut, and chia seeds.
In a separate bowl or liquid measuring cup, whisk grapeseed oil, maple syrup, and vanilla extract.
Pour the liquid mixture into the bowl with the dry ingredients and stir until evenly mixed.
Transfer the mixture to the lined baking sheet and transfer to the oven.
Bake for 25 minutes, pausing to stir every 10 minutes, or until the granola is golden brown.
Remove the baking sheet from the oven and lift the parchment paper or silicone baking mat onto a wire drying rack. Cool the granola for at least 10 minutes before serving. The granola will continue to crispen as it cools.
Prepare yogurt alternative:
While the granola is baking, add coconutmilk yogurt alternative and thawed wild blueberries to the food processor. Cover and process for 2 minutes, or until the blueberries are evenly incorporated into the yogurt alternative.
Assemble and serve:
Divide the blueberry yogurt alternative mixture between bowls and top with cooled granola, strawberries, raspberries, and thawed wild blueberries.
Serve with remaining granola on the side if desired.
Notes
To thaw wild blueberries, transfer to a microwave-safe bowl and microwave on high for 30 seconds. Alternatively, refrigerate the wild blueberries overnight or set them on the countertop for 1 hour.Meal prep and storage: The granola may be prepared up to six months in advance. Store in an airtight container and keep in a cool, dry place.Nutrition facts include the entire batch of granola although you will likely have leftovers.