Strawberry Shortcake Yogurt Bowls
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(14)
Ingredients
12 servings
- **Shortcake Granola:**
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes, chopped
- 1 cup pecans, chopped
- 1 1/2 teaspoons kosher salt (the coarse kind – use 1 teaspoon if using table salt)
- 1/2 cup olive oil
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons vanilla
- 3-4 tablespoons turbinado sugar
- **Yogurt Bowl Toppers:**
- Fresh strawberries + a pinch of sugar
- Siggi’s triple cream vanilla yogurt
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Preparation
Chef’s notes
If your oven runs hot, you may want to preheat it to 350 and then decrease the heat to 325 or 300 when you actually put the granola in. The goal is to get a nice amount of browning on the coconut flakes and nuts without burning it.
Granola recipe serves about 12 (about 1/2 cup per serving).
Keep your macerated strawberries in the fridge for a few days for quick and easy strawberry shortcake yogurt bowl assembly when the craving strikes!