Breakfast · Mediterranean
Homemade granola yogurt bowl
Oven-toasted oat and nut granola made ahead and served over Greek yogurt.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 4 bowls- 200 g rolled oats
- 40 g almonds, sliced
- 40 g pumpkin seeds
- 3 tbsp maple syrup
- 2 tbsp olive oil
- 800 g greek yogurt, plain nonfat
- 160 g strawberries, sliced
Method
Preheat the oven to 160C (320F).
Toss the oats, almonds and pumpkin seeds with the maple syrup and olive oil.
Spread on a baking tray and bake for 20 to 25 minutes, stirring halfway, until golden.
Cool completely; the granola keeps for 2 weeks in an airtight container.
Serve 50 g of granola over 200 g of yogurt per portion, topped with strawberries.