OIL-FREE GRANOLA WITH HOMEMADE STRAWBERRY YOGURT

This oil-free granola with homemade strawberry yogurt is super filling and incredibly easy to put together! Oats, buckwheat, quinoa, strawberries…this breakfast bowl is rich in minerals and antioxidants, the perfect recipe to start your day!

A few weeks ago I decided that I wanted to share a low-fat granola recipe since my first homemade granola included a considerable amount of nuts.

So this time, I only use a tiny amount of nut butter (which you can substitute with seeds butter), to help the granola stick together and for extra crispiness. Anyhow, if you want to skip the nut/seeds butter, go ahead and just substitute it for a little bit more maple syrup.

Most of us love granola because of its crunchiness, which is usually achieved using oils, butter or margarine. Yes, those crusty cluster are bomb, but that´s exactly the reason why granola is not that healthy. But hey, the good news are…you don´t actually need isolated oils to get beautiful and crunchy clusters! You can use a little bit of nut butter or simply any kind of syrup (my two favourite ones are sugarbeets syrup and maple syrup).

Last but not least, let´s talk about this delicious homemade strawberry yogurt. Actually, there´s not much to says besides that it is the easiest thing to make, 100% yummy and much healthier than the vast majority of those commercial flavored yogurts which are full of white sugar and additives.

And there you have it! Oil-free granola with homemade strawberry yogurt. Simple, easy, filling, healthy and…100% delicious!

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OIL-FREE GRANOLA WITH HOMEMADE STRAWBERRY YOGURT

Prep 15 mins

Cook 10 mins

Total 25 mins

Author Sonia Raga

Yield 2 servings

This recipe is oil-free, low-fat, gluten-free, nut-free and delicious! Very simple to put together and full of minerals and antioxidants!

Ingredients

For the granola (4-5 servings):

• 1 cup rolled oats
• 1/2 cup puffed quinoa
• 1/2 cup puffed buckwheat
• 2 tablespoons sugarbeets syrup (or maple syrup or rice syrup).
• 1 tablespoon cashew or almond butter (can be substituted with sunflower seeds butter)

For the yogurt (2 servings):

• 1 cup unsweetened soy yogurt
• 1/2 cup strawberries
• 2 tablespoons maple syrup or rice syrup

Optional toppings:

• ¼ cup chopped strawberries
• ¼ cup blueberries

Instructions

For the granola:

1. Preheat oven to 180ºC.
2. Spread all the grains on a baking tray. Use baking paper or a silicone baking matt.
3. Add the syrup and the nut butter .
4. Combine everything using two spoons.
5. Bake at 180ºC for 10 minutes, keeping an eye on it so it doesn´t burn.
6. Remove from the oven and let it cool down completely before serving.

For the yogurt:

1. Using a blender, blend all the yogurt ingredients until smooth.

For serving:

1. Divide the yogurt in two bowls.
2. Add some granola on top.
3. Add your favourite toppings.

Notes

• The granola can be stored in an airtight container at room temperature for up to 4-5 days or in the fridge for up to one week.
• The yogurt can be stored in an airtight container and in the fridge for up to one day.

Courses Breakfast

Cuisine gluten-free, oil-free, low-fat, nuts-free