Sunday, March 1, 2015

Yogurt Granola Breakfast Bowl

Some days you just don't want to eat another egg or you're going to start clucking.  Besides leftovers, it's hard to find a fast and protein dense breakfast item, especially if you are following a real food/paleo diet.  Enter...the yogurt breakfast bowl.  As long as you don't have a major issue with dairy (autoimmune disease, skin inflammation, or lactose intolerance) start thinking about scooping yourself a nice big bowl of plain yogurt and making a delicious parfait.

I used to love greek yogurt, but lately I've been enjoying goat yogurt.  For many people, goat dairy products are less inflammatory than those from cows.  It has to do with a certain type of casein protein.  Most cows milk contains A1 casein, vs other ruminants such as goats, sheep, and water-buffalo whose milk contains A2 casein.

I top my plain yogurt with cinnamon, ground flax seeds, fresh/frozen berries, and my homemade coconut granola.  In order to make this a truly satisfying breakfast you need to serve yourself enough yogurt.  This isn't the time for a small 4oz serving.  Load yourself up with at least 8oz (1 cup), if not closer to 12oz.

Homemade pumpkin coconut granola

Preheat oven to 375 F. 

In a large bowl mix together: 2 cups rolled oats (or large flaked coconut, crunched up), 2 tsp pumpkin pie spice (or cinnamon), 1/4 cup pumpkin seeds, 1/4 cup dried fruit (chop up if larger than a raisin), 1/4 cup chopped pecans.  

In a medium pot, melt over low heat: 1/4 cup canned pumpkin, 1/4 c Honey or Maple Syrup, 1/4 c smooth  peanut butter (or almond butter or sunflower seed butter).

Mix "liquid" ingredients with the dry ingredients.  Pour onto a lined baking sheet and press firmly.  Make it look like a giant granola bar.

Bake for 15-18 minutes or until the oats/coconut start to brown.  Take out and let the granola cool for 5-10 minutes.  Then break it all up and store in an airtight container.

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