Say hello to my go-to quick and easy breakfast! These red white and blueberry Maple Almond Granola Bowls are a healthy and delicious way to start your day!
No complaints about the Summer heat here! I’m positively loving the copious amounts of sunshine lately and just how easy it is to eat healthy during the warmer months. Gone are the days of cheesy, saucy comfort foods and sugary baked treats. No sir. Summertime is all about the smoothies, salads, fruit pops, and yogurt bowls.
So I may have snuck that last one in there to segue into today’s recipe but it’s 100% true for our eating routine around here. I like hot breakfasts when it’s cold and cold breakfasts when it’s hot because DUH. So I kind of butchered my transition, but fret not folks. We have maple almond granola!!! Fresh berries!!! Greek Yogurt!!!
aaaaand copious amounts of exclamation marks too.
This busy mama needs a few stupid-simple recipes in her arsenal and these loaded fruit + yogurt granola bowls fit the bill.
I’ll whip up a large batch the granola once the nugget goes to sleep and make it rain maple almond deliciousness all week long.
The chickpea and I are so very in love with this granola. When we’re not enjoying it by the handful as a mid-day snack, we’re pouring it over our tasty morning breakfast bowls. I love that it’s something we both adore, which is a tricky feat with a toddler!
While I could ramble on forever, It’s totally time to dive into this recipe. Let’s do this!
Maple Almond Granola Bowls
Maple Almond Granola Bowls
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil, melted + cooled slightly
- 1/4 cup light brown sugar
- 3 tsp pure vanilla extract
- 2 TBSP honey
- 1/4 tsp sea salt
- 1 + 1/2 cups Blue Diamond Whole Natural Almonds
- 4 cups old-fashioned rolled oats (not instant)
FOR THE GRANOLA BOWLS:
- 1-2 cups plain Greek yogurt (non-fat or regular)
- 1 cup (total) of fresh blueberries and strawberries
- 2-3 TBSP toasted coconut (optional)
- 1-2 tsp chia seeds (optional)
- as much granola (see above recipe) as your heart desires!
- Pre-heat oven to 300 degrees F and move the center rack up a level so it's on the second level/rack from the top.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together maple syrup, coconut oil, brown sugar, vanilla, honey and salt.
- Add your oats and almonds, using a rubber spatula to fold the mixture together.
- Use your spatula to pour the granola onto your parchment-paper lined baking pan. Flatten the mixture into layer with your spatula, adding pressure to pack it down so the granola is nice and compact. You don't want to see the parchment paper peeking through, so if using a larger baking sheet, feel free to push the mixture to the side a little so the paper doesn't peek through.
- Bake for 20 minutes, rotate the pan for even toasting, then bake for an additional 15-25 minutes, checking at the 15 min mark and yanking once it's deliciously golden.
- Once you remove your granola from the oven, allow it to cool on the baking sheet on your counter (or atop a cooling rack) until completely cooled. This will give it some time to get that signature crunch we all know and love!
FOR THE GRANOLA BOWLS:
- In theory, you'll want to whip up this tasty granola in advance, as it can be stored in an airtight container for 2 weeks; perfect for easy snacking and all your breakfast needs!
- Top a jumbo scoop or two of your favorite Greek yogurt with fresh strawberries and blueberries and top with as much granola as your heart desires!
- For a burst of tropical goodness and some heart-healthy fiber add some freshly toasted shredded coconut and chia seeds to the mix!
- Heat a skillet to medium heat. Add desired amount of flaked or shredded coconut (sweetened or unsweetened - up to you!) and stir frequently as it begins to toast. Remove from heat once the coconut is mostly golden brown and top on your tasty granola bowls. Your toasted coconut will keep in an airtight container for at least 4 days, possibly longer.
The prep + cook times above are for the granola itself. I almost always make mine in advance for the week, feel free to follow suit!
Once you have a big, golden, delicious batch of granola made you can keep it in an airtight container in your pantry for 2 weeks, making these delicious breakfast bowls SUPER speedy and utterly easy to make!
Craving a burst of maple flavor? Add a little maple extract to the granola before baking!
To ensure this granola is gloriously gluten-free, simply check the label on your oats to ensure they're GF certified.
t-rex chefs: No you may not add bacon to these. Go sit in the corner. You can join the rest of us when you’re ready to behave.
Seriously put down the bacon, bro.
vegansaurus chefs: The granola itself is deliciously vegan, enjoy by the handful or via your favorite delivery method!
so . . . how are they?!
Delicious! These maple almond granola bowls have been in heavy duty rotation around here lately. If I don’t whip one up for breakfast there’s a pretty good chance I’ll be noshing on one as a mid-day snack or as a little post-workout faceplant. I’ve even been known to toss in some dark chocolate chips and call it dessert when the craving strikes.
This rockstar granola features Whole Natural Blue Diamond Almonds which have long been my go-to for roasting + toasting. They’re the perfect base for anything from cocoa powder and peppermint to cinnamon-kissed pumpkin spice to chili powder and cumin. Basically, they’re literally the perfect nutty base for ev. er. y. thing.
I’ve teamed up with my friends at Blue Diamond Almonds to celebrate their partnership with Team USA Swimming and bring you this tasty (and healthy!) granola to help fuel your morning. I hope y’all love it as much as we do!
This post is sponsored by Blue Diamond Almonds.
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