Tuesday, July 5, 2016

Strawberry Yogurt Granola Bowls

Featured Ingredient: Strawberries

Strawberry season comes a little later up here in Ontario than some other locations south of the border. We were riding in South Carolina in April and fresh picked berries were already available. So when the chance to pick-your-own finally rolls around, Tabi and I make sure to load up and put as many as we can on ice for future use.



These granola bowls stuffed with a strawberry studded yogurt is a perfect treat on a hot summer evening. Heck, it’s basically just granola, yogurt and berries so it’s not out of line to enjoy a couple for breakfast or assemble one when a snack attack strikes. The combo of protein and carbs even makes the cups a contender for post-workout recovery nutrition.  And you can forget any manners, these are meant to be a hand to mouth affair. Garnish options include cacao nibs (my fav!), coconut flakes, or chopped pistachios.

Be sure only to add the strawberry yogurt before serving or the granola cups may become soggy if they sit too long with the yogurt in the middle.

Strawberry Yogurt Granola Bowls














Granola base adapted from Canadian Living

1/4 cup brown sugar or coconut sugar
1/4 cup canola or grapeseed oil
1/3 cup +2 tablespoons honey
2 cups rolled oats
1 cup unsalted natural almonds
1 teaspoon cinnamon
1 teaspoon ginger powder
1/4 teaspoon salt
1 1/2 cups plain Greek yogurt
1 1/2 cups chopped fresh strawberries
2 teaspoons vanilla extract
2 teaspoons lemon zest or orange zest (optional)

Place brown sugar, oil and 1/3 cup honey in a small saucepan. Heat over medium heat, stirring often, until sugar dissolves.  

In a food processor, pulse together oats and almonds until they are pulverized into small pieces. Add honey mixture, cinnamon, ginger powder and salt; pulse until everything is moist and mixture sticks together when pressed between your fingers.

Preheat oven 300°F. Divide oat mixture among 12 standard sized silicon or greased metal muffin cups. Press on mixture firmly into bottom and up sides until cups form. You can moisten your hands with some water if the granola mixture sticks to your fingers as you’re pressing it into the muffin pan.

Bake until edges of cups begin to darken, about 25 minutes. Let cool in pan for roughly 20 minutes, or until they have firmed up.


Stir together yogurt, strawberries, 2 tablespoons honey, vanilla and citrus zest if using. When ready to serve, spoon strawberry yogurt into granola cups. 

No comments:

Post a Comment

I love hearing from fellow muffin tin fans, so let me know what is on your mind.