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  • Colleen Clesen

Fruit & Nut Breakfast Bowl

Quick & easy satisfying breakfast to replace the traditional sugary bowl of cereal!



Ingredients

  • 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

Directions

In a breakfast, bowl arrange the fruit on the bottom, sprinkle with granola and top with nut butter and drizzle of honey. Enjoy!!


Gluten-Free Granola

Crunchy gluten-free granola that can be made grain-free and used to top off yogurt and smoothie bowls!

Course Snack/Breakfast

Prep Time 5 minutes

Cook Time 12-15 minutes

Servings ¼ cup/serving

Author Colleen Clesen


Ingredients

· 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


Instructions

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!

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