Summer Stone Fruit and Yogurt Breakfast Bowls
Ingredients
- For the Nutty Granola
- 1 1/2 cups old-fashioned oats
- 1/2 cup walnuts, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup almonds, roughly chopped
- 1/4 cup pistachios, roughly chopped
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 cup melted coconut oil
- 1/4 cup raw honey
- 1/2 cup dried coconut flakes
- For the Hot Sauce-Honey
- 1/4 cup raw honey
- 1 tsp. hot sauce
- For the Breakfast Bowls
- Greek yogurt
- Stone fruit, pitted and sliced
- Fresh mint leaves
Instructions
- In a dry non-stick skillet over medium heat, combine the oats, nuts, cinnamon and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 4-5 minutes. Add the coconut oil and honey to the skillet, stirring to make sure everything is evenly coated, and cook for about 2 minutes more. Remove the skillet from the heat. Stir in the coconut flakes. Then scrape the granola out onto a parchment paper-line baking sheet to cool. Once fully cooled, the granola can be used or transferred to an airtight container for storage.
- Stir together the honey and the hot sauce. Set aside.
- To assemble the breakfast bowls, add yogurt and sliced stone fruit to a bowl. Top with some of the granola, a drizzle of hot sauce-honey and a few fresh mint leaves. Enjoy immediately.
