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Blueberry Muffin Granola Greek Yogurt Breakfast Bowl.

Tieghan, Half Baked Harvest
  • 35 minutes
  • Serves

INGREDIENTS

3 cups

rolled oats (use gluten free if needed)

1/2 cup

raw almond (roughly chopped)

1/2 cup

raw pepitas

1/3 cup

coconut oil (melted)

1/3 cup

maple syrup or honey

1 tsp

vanilla

2

very ripe banana (finely mashed)

zest of 1 lemon

1 cup

fresh blueberries

plain Greek yogurt

fresh fruit (I like fresh berries (bananas, passion fruit, pineapple + mango))

sliced avocado (optional)

nuts + seeds (I like hemp seeds (chia seeds, bee pollen, almonds + pistachios))

honey or maple (for drizzling)

edible flowers (optional)