Yogourt and granola breakfast bowl

Yogourt and granola breakfast bowl
  • 5

    min prep time
  • 45

    min cook time
  • 4-6



  • 2 cups oats
  • ½ cup pumpkin seeds
  • ½ cup wheat germ
  • ½ cup hulled hemp seeds
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 1/4 cup maple syrup
  • 1/4 cup agave syrup
  • 1/4 cup canola oil
Breakfast bowl


  1. Preheat oven to 325 F
  2. Line a 13×18 inch cookie sheet with parchment paper.
  3. In a bowl combine the oats, pumpkin seeds, wheat germ, hemp seeds, cinnamon and sea salt.
  4. In a separate bowl mix together the maple syrup, agave syrup and canola oil.
  5. Pour the wet ingredients into the dry ingredients and mix well.
  6. Pour the mixture onto the cookie sheet and spread evenly.
  7. Bake for about 45 minutes, stirring every 15 minutes.
  8. Remove granola from the oven and let cool completely. Once cooled, the granola can be stored in an airtight container for 7-10 days.
  9. To assemble the granola bowl, place the yogurt in a small bowl and sprinkle granola on top. Add fruit such as blueberries, pineapple, strawberries or your favou
  10. Top with Stefano hazelnut cocoa spread and finish with dried cranberries.




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