Easy Vegan Breakfast Bowl with Homemade Granola
Ingredients
- Vegan cultured yogurt (recipe on the blog)
- Raw pomegranate jam (recipe on the feed, made with pomegranate seeds, dates, and chia seeds)
- Fresh fruits
Homemade no-oil granola
- 1 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1 cup shredded coconut
- 1/4 cup almond butter
- 1/4 cup maple syrup (or substitute with applesauce)
- 1/4 cup pumpkin puree
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice blend
- 1/4 tsp salt
- 1/2 cup walnut pieces or pumpkin seeds (or both)
Preparation
Blend 1/2 cup oats and sunflower seeds until they are finely ground.
Transfer the mixture to a large bowl and add the remaining oats, shredded coconut, almond butter, maple syrup (or applesauce), pumpkin puree, salt, and spices.
Mix well until thoroughly combined.
Add the walnut pieces or pumpkin seeds (or both) and mix again.
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Spread the granola mixture evenly on the prepared baking tray. No oil is needed.
Bake for 10 minutes, keeping an eye on it after 8 minutes to prevent burning.
Turn off the oven and let the granola cool with the oven door open for a few minutes.
Remove from the oven and let it cool completely.
Store the homemade granola in an airtight container or jar at room temperature for up to a week, or in the refrigerator for longer.
