A vegan and dairy-free yogurt bowl with nutty macadamia granola with maca root.
Prep Time 5minutes
Cook Time 40minutes
Cool Time 10minutes
Total Time 55minutes
Author Stephanie McKercher, RDN
rimmed baking sheet
½cupmashed ripe banana(1 medium)
1cupold-fashioned rolled oats
½cuproughly chopped macadamia nuts
2tablespoonsmaca root powder
3cupsSo Delicious Dairy Free Vanilla Coconumilk Yogurt Alternative
Fresh fruit (such as sliced banana and strawberries)
Coconut flakes or shredded coconut for garnish(optional)
Maple syrup for serving(optional)
Preheat oven to 325 degrees Fahrenheit.
Stir banana, maple syrup, and vanilla in a large bowl. Add oats, macadamia nuts, maca root powder, cinnamon, and salt, and stir until evenly mixed.
Spread the mixture on an unlined, rimmed baking sheet and bake for 40 minutes, pausing to stir halfway through (after 20 minutes of baking), or until the edges are golden brown.
Remove baking sheet from the oven, stir, and allow granola to cool for at least 10 minutes before serving. Granola will continue to crispen as it cools.
Prepare Yogurt Bowls:
Divide yogurt alternative between four bowls (¾ cup each). Top with cooled granola and fresh fruit. Garnish with coconut flakes and maple syrup if desired.
Storage: Store granola in an airtight container in a cool, dry place for up to 6 months. Cover and store prepared yogurt bowls in the fridge for up to 7 days. Store granola separately for a crunchier texture.
This recipe originally appeared on GratefulGrazer.com.