Want to switch up your breakfast and kickstart your day in a healthy way? Try this tasty bowl of granola with pecan butter, gelatin, and yogurt. Who would have thought sprouted nuts and seeds, creamy full fat yogurt spiced with cinnamon, cardamom, and vanilla, overnight soaked chia seeds, hemp seeds, and some blueberries could taste so good?
You can enjoy this breakfast bowl cold, straight from the fridge. If you prefer it warm, heat your blueberries or your mixture of raspberries, blueberries, and strawberries over moderate heat for a minute or two, just long enough for the berries to release their juice, and pour it over your granola yogurt.
The pecan butter and granola provide some sweetness, especially when you mix in the berries, but sometimes I add a small amount of honey fortified with bee propolis for added nutrition and sweetness, especially if I use an unsweetened yogurt and extra chia seeds or hemp seeds.
Sometimes I use store bought sprouted pumpkin and sunflower seeds that contain a little sea salt. This gives the granola yogurt a delicious salty-sweet taste.
If you have time, make a gelatin mold garnish by adding two tablespoons of gelatin powder and cold or room temperature water to a bowl, with a touch of beet powder, pomegranate, or elderberry powder, and your choice of sweetener. Add a sprinkle of bee pollen granules or sprouted crushed almonds on top of your blueberries; it’s beyond satisfying and will keep hunger pangs at bay until lunchtime.
Add granola, pecan butter, chia seeds, hemp seeds, vanilla extract, cinnamon, cardamom, and sprouted pumpkin and sunflower seeds to a small bowl and mix until well combined.
Stir in yogurt.
Add blueberries.
Garnish with gelatin star, bee pollen granules and/ or sprouted almonds.
Gelatin Mold Directions
Add gelatin powder to a cup or small bowl and add beetroot powder or another preferred flavor. Briefly mix these powders together with a fork.
Quickly stir in 1 cup of cold or room temperature water in parts until lump-free.
Add sweetener.
Pour the mixture into a mold of your choice.
Put the mixture in the fridge overnight or until it sets, approximately 2-4 hours.
Remove from the fridge, carefully separate the gelatin from the mold, place on top of your yogurt, and enjoy.
Recipe Note
Bowl Tips: I prefer to sprout my chia seeds in advance. I mix a few tablespoons of chia seeds and plain water in a jar in advance and keep it in the fridge to use whenever I need it. I’ll use 2-3 scoops of this chia seed mixture and add it to my granola yogurt. If you use dry chia seeds that haven’t been pre-soaked, leave your granola bowl in the fridge overnight, or at least long enough for the chia seeds to absorb the yogurt and swell. If I have time, I like to crush my sprouted nuts and seeds using a pestle and mortar.
Gelatin Tips: If you use warm water, the gelatin mixture instantly becomes sticky and challenging to work with.
Leave a comment