OK, ready to learn the breakfast Kim eats at least once a week? We spoke with Kim’s chef, Marina Cunningham, who gave us the exact way she preps the gluten-free and vegan vanilla pecan granola. She likes to enjoy it in a bowl topped with diced fruit (pineapple, strawberries, nectarines, and bananas) with almond milk poured over and eaten like cereal. That delicious visual is sure to encourage us to get out of bed early and create this healthy masterpiece. You can also use it as a topping for smoothie bowls, oatmeal, or chia pudding, in yogurt parfaits, or just eat by the handful! Learn the step-by-step instructions for the homemade granola below.
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