This recipe is so simple to put together and so awesome to have on hand for a quick, easy, ready-to-eat breakfast! Prep a day ahead and have for the family a few days in a row! I used mango in this particular recipe but honestly the sky is the limit for what you can use. If I were to whip up a batch again right now, I’d be using cherries, strawberries, blueberries, and raspberries as those fruits are in season right now and BURSTING with flavour. Come fall, you could cook down some apples with cinnamon and a bit of lemon juice to have a delicious apple crumble-esque yogurt parfait… I’ll post that soon because that sounds delish!
Granola, granola! I actually always use one of two recipes. The first is from my friend Tori of Fraîche Nutrition. She has an OUT OF THIS WORLD apple crisp granola recipe that is so simple and so delicious. Because I rarely keep dehydrated apples in the house, I always modify the recipe a bit with whatever dried fruit I do have on hand. On that note, apricot is one of my favourite dried fruits to put in granola or granola bars; however, because London doesn’t love raisins (aka any dried fruit) I have modified this recipe further to include mostly nuts of all sorts and if any, a very small amount of dried fruit. Anyway, we usually have a batch of this granola made each week – it’s just so good!
The second granola recipe that I use is one by Anna Pippus of Easy Animal-Free. This one I honestly don’t alter at all. The only thing I’ve done is swapped out 1/4 cup almond butter for the tahini when I don’t have tahini on hand.
Both granola recipes are so dang good and so easy! I highly suggest trying them!
Fun fact about walnuts (because they are my fav nut to use in these recipes): they are rich in the omega-6 fatty acid linoleic acid and the omega-3 fatty acid alpha-linolenic acid (ALA) which is beneficial in heart health, reducing inflammation and is also a precursor for EPA and DHA which are so great for brain health! Moral of this story, walnuts are awesome and have so much good fat goodness to give!
So, that’s about it folks. You make the granola, you layer with your favourite plant based yogurt and you top with fruit!
You can also make your own plant based yogurt (which I LOVE). Again, I’m not reinventing the wheel here and the recipe comes from the brilliant Minimalist Baker. Follow directions and suggestions for what brands to use and you will have an out of this world tangy, delicious, coconut yogurt.