Fruit & Nut Breakfast Bowl
Quick & easy satisfying breakfast to replace the traditional sugary bowl of cereal!
1 cup of mixed fruit of your choice:
blueberries, raspberries, strawberries, peaches, banana, cherries, blackberries, etc.
¼ cup homemade granola (recipe below)
1 TBS nut butter (I use almond butter)
Optional: Drizzle of honey, a sprinkle of hemp seeds
In a breakfast, bowl arrange the fruit on the bottom, sprinkle with granola and top with nut butter and drizzle of honey. Enjoy!!
Crunchy gluten-free granola that can be made grain-free and used to top off yogurt and smoothie bowls!
Prep Time 5 minutes
Cook Time 12-15 minutes
Servings ¼ cup/serving
Author Colleen Clesen
· 1 cup gluten-free oats (Glyphosphate free)- If you want to do it grain-free omit the oats and replace them with ½ cup of extra nuts (almonds, cashews, etc.)
· ½ cup chopped almonds
· ½ cup chopped walnuts
· ¼ cup ground flax seeds
· 3 TBS chia seeds
· ¼ cup unsweetened coconut flakes
· 3 TBS raw honey
· 1-2 tsp cinnamon
· 1 tsp ginger powder
· 1 tsp vanilla/almond extract
· ¼ cup melted coconut oil OR ¼ cup coconut cream
Preheat oven to 325 degrees. Mix all of the granola ingredients and lay flat on a cooking sheet with parchment paper. Roast in the oven for 12-15 minutes, until golden brown. Store in the refrigerator for up to 2 weeks. Use for parfaits, smoothie bowls or for an afternoon snack!