Add fruit and dates to cocnut yogurt to sweeten and flavor it, and top it off with this deliciously crunchy, grain-free granola and fresh berries. This recipe is for the smoothie bowl and granola. Head over to Minimalist Baker for the coconut yogurt recipe if you wish to make it from scratch.
Combine smoothie bowl ingredients in a blender and blend until smooth. Refrigerate at least two hours.
Preheat oven to 300°F and line a baking sheet with parchment paper.
Combine all the nuts (not the seeds) in the bowl of a food processor and pulse a few times until the nuts are coarsely chopped (if you don’t have a food processor, place the nuts in a ziplock bag and use a mallet).
Place the nuts in a medium-size bowl and add the seeds, salt and cinnamon. Combine the melted coconut oil and maple syrup in a small bowl, whisk and pour evenly over the nut and seed mixture. Stir to coat.
Toss the granola mixture onto the baking sheet and bake for 20 minutes. Add the coconut to the granola, toss to combine, and bake another 5 minutes. Remove from oven and allow to cool. Store in an airtight container.
To make the smoothie bowls, divide the coconut yogurt mixture into two bowls, top with grain-free granola and fresh berries.
I used easy-to-make, 2-ingredient coconut milk yogurt as the base for the smoothie bowl, but you can use store-bought coconut yogurt if you prefer. Note that making your own coconut yogurt will take anywhere from 18-48 hours, so please plan accordingly.
Coconut burns easily. Pay attention to the baking instructions and be sure to add the coconut during the last 5 minutes of baking only.
The prep and cook time indicated below are for the grain-free granola and smoothie bowls. The yield for the grain-free granola alone is about four servings.