Looking for a new breakfast idea? We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for a fresh fruit and coconut yogurt bowl with homemade gingerbread granola.
“Summer is all about feeling good and looking better. Chia seeds facilitate digestion and are a good source of protein. By adding them to the yogurt, it keeps you fuller longer. Coconut yogurt is a great alternative to dairy, and plain Greek yogurt is a healthy choice too. The summer fruits, especially berries, are loaded with antioxidants and are hydrating, filling, and easy on your body. Ginger is anti-inflammatory, settles the belly, and can help fight infection (immune boost),” Nikki shares.
Learn the full recipe and step-by-step instructions below.
Summer Fruit and Coconut Yogurt Bowl, with Gingerbread Granola
Recipe Type:Breakfast
Dietary Info:Gluten-Free, Vegan
Serving Size:1-2
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Ingredients:
For the yogurt:
– 1/2 cup coconut yogurt
– 1/2 cup summer fruits (blueberries, strawberries, or whatever fruit you prefer)
– 1 teaspoon chia seeds
For the gingerbread granola:
– 4 cups gluten-free oats
– 1 teaspoon fine-grain salt
– 1/2 teaspoon cinnamon
– 1 1/2 cups raw pecans/walnuts*
– 1 teaspoon ground ginger
– 1/2 cup pure maple syrup
– 1 teaspoon vanilla essence
– 1/2 cup coconut oil, melted
Instructions:
1. Preheat oven to 350° Fahrenheit. In a large mixing bowl, add oats, salt, cinnamon, nuts (or seeds), and ground ginger. Stir together.
2. Add maple syrup, vanilla, and coconut oil (melted) to the bowl. Stir until oats are evenly coated.
3. Line a baking sheet with parchment paper. Spread oats evenly on the pan using a spatula or spoon. (Press down on oats with a spatula to get those large granola chunks.)
4. Bake for 8 minutes. Remove from oven and gently move granola around on your cooking tray. Place granola back in the oven to cook for another 8 to 11 minutes.
5. Remove granola from oven and allow to cool for 20 minutes.
6. Mix chia seeds into the coconut yogurt and top with fresh fruits and granola. Enjoy!
*For a nut-free version, substitute pecans or walnuts with sunflower or pumpkin seeds.
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook 21 Bowls of Summer (available here). For more tropical vibes, see her Instagram @MySweetBelly.
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