Summer Yogurt Bowls with Stovetop Granola
These yogurt bowls are a summer favorite in our house. Non-dairy coconut yogurt is topped with the best summer fruit you can get your hands on. And a Lime Cardamom Stovetop Granola is the perfect finishing touch. (Side note: Fruit and coconut yogurt is a good food combining strategy. Tune in to next week's video to learn why!)
This breakfast is my preferred method for showcasing the gorgeous stone fruit, figs, and berries I can never get enough of this time of year. And the stovetop granola is, well, made on the stovetop, allowing me to bake without adding extra heat to the kitchen. I first made stovetop granola a few years ago, and it has been a go-to method ever since. It's especially useful when I want a smaller batch, made quickly.
I'm deliberately posting a simple no-recipe recipe for yogurt bowls because simple is what keeps me coming back to the kitchen, especially in summer. It's a reminder that good meals often require little more than assembling quality, whole ingredients.
Below, I've written this as a recipe formula rather than a structured recipe. Consider it a launching-off point for pairing familiar food groups (yogurt, fruit, granola) while using upgraded ingredients and new flavor combos. Get creative and adapt these yogurt bowls to your favorite summer breakfast ingredients. And let me know what you make in the comments below!
Summer Yogurt Bowls with Stovetop Granola
Dairy-free coconut yogurt (or dairy-free almond yogurt)
Summer fruit (figs, cherries, peaches, nectarines, berries, melon)
Lime Cardamom Stovetop Granola (recipe formula below)
Place yogurt in a bowl. If it's thicker than you like, thin with plant-based milk.
Add your favorite summer fruit, top with granola, and enjoy!
Lime Cardamom Stovetop Granola
Notes: Use this recipe as a guide and get creative. Recipe calls for nuts of choice; walnuts are pictured, but I also like cashews, pecans, almonds, or pistachios. Or skip the nuts and double the seeds. Other spices such as cinnamon or ginger also work. And note optional add-ins listed below for a fancier version.
1 1/2 cups (160 gr) oats
1 cup (110 gr) nuts of choice, roughly chopped
1/2 cup (70 gr) sunflower seeds
1/2 cup (45 gr) unsweetened desiccated/shredded coconut
3/4 tsp. ground cardamom
Zest 2 limes
Heaped 1/8 tsp. salt
2 Tbsp. coconut oil
2 Tbsp. honey (brown rice syrup and maple syrup also work)
Optional add-ins: coconut flakes, dried fruit, vanilla extract
Place oats, nuts, and sunflower seeds in a large (28 cm/11 in) heavy-bottomed skillet over medium heat. Dry-toast for 10 minutes, stirring occasionally until beginning to turn light golden brown.
Stir in coconut, cardamom, lime zest, and salt. Toast another 2-3 minutes, or until coconut is lightly browned and smells toasted.
Reduce heat to low and make a well in the center of oat mixture keeping a thin layer of granola on bottom. Add coconut oil and honey to center. (This will bubble up and burn quickly if your pan is too hot.) Once melted, immediately mix into granola, continuing to stir and cook until the entire mixture is thoroughly coated with the oil and honey (~2 minutes).
Remove from heat and allow granola to cool in the pan without stirring. It will crisp up and clump together as it cools. Transfer to an airtight container and store on the counter for up to two weeks.
Granola inspired by Highgate Hill Kitchen
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