I’m so excited to tell you guys today about these granola yogurt bowls! The yogurt is swirled with a sweet and tangy strawberry and rhubarb coulis, then topped with all the crunchy, coconut-y, cinnamon granola and then lots of fruit, spices, chia seeds and toasted almonds. I can’t get enough of these and I love the creamy texture of the yogurt with all the crunchy bits, it’s the most satisfying bite of flavours!
We’re trying to get all the packing, shopping and cleaning done ahead of time, which is why I’m trying to use up all the extra fruit and produce before it goes to waste. So of course, when I discovered the extra rhubarb in the chiller, I knew that I had to cook with it. And so it happened, strawberry and rhubarb swirled yogurt with cinnamon coconut granola has become my new favourite on-the-go breakfast. Seriously, it’s so easy to make. The coulis can be made ahead of time and I added it to my yogurt before running out the door with a generous sprinkle of the granola and almonds over top.
I had such a tough time thinking up a name for this recipe – I know the recipe name is looo-oooo-*deep breath*-oooo-ooong but how else can I convey all the delicious elements in 5 or less words?
Let’s start with the crunchy granola. I’ve been eating this straight out of the Tupperware container all week, I love how crunchy it is and it will satisfy your afternoon sugar cravings. I added cinnamon to the granola before baking it, so the kitchen smelled like sugar and spices all day, it was heavenly. I had to stop myself from opening the oven because I couldn’t stop inhaling that delicious smell.
I added crunchy toasted almonds, because why wouldn’t you want the extra crunch!? It’s so satisfying to bite into a spoonful of creamy yogurt, crunchy granola and things. The sweet and tangy fruit adds extra sweetness and then I topped it with chia seeds and turmeric. Turmeric has become my new favourite smoothie topping, it’s so easy to add to your smoothies, yogurt, fruit and breakfasts and I love all the health benefits that come with it. Bonus!
Strawberry Rhubarb Coulis:
- ½ cup water
- 2 tbsp honey
- ½ cup chopped strawberry
- ½ cup chopped rhubarb
- 1½ cups rolled oats
- ⅓ cup maple syrup
- ¼ cup coconut oil
- ½ cup coconut flakes
- 1 tsp cinnamon
- Vanilla Greek yogurt (other fruit flavours would be great too!)
- Toasted almonds, berries, chia seeds, turmeric, cocoa nibs, dried rose petals
- To make the coulis, add the ingredients to a small sauce pan and let it simmer for 5 minutes until the rhubarb starts to break down. Remove from the heat and let it cool.
- To make the granola, preheat the oven to 300F and grease a baking pan. Melt the coconut oil in a small sauce pan and add the maple syrup. Let it simmer for a minute. In the mean time, in a large mixing bowl, add the granola, coconut and cinnamon. Pour the coconut oil/maple syrup mixture over top and stir until combined. Pour the the oat mixture over the baking pan and spread over the pan. Place in the oven and let it bake for 25 minutes, rotating the pan once to ensure even baking. Remove from the oven and let it cool before breaking into chunks.
- To serve, place the yogurt in a bowl and swirl approx 1-2 tablespoons of the coulis into the yogurt. Top with granola, almonds and extra bits for so much for flavour!