Honey Nut Granola Breakfast Bowls

Honey Nut Granola Breakfast Bowls

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Serves: 7.5 cups

Granola

• 3 cups old fashioned rolled oats
• 1/2 cup unsweetened shredded coconut
• 1 cup pecans, roughly chopped
• 1/2 cup almonds, roughly chopped
• 1/2 cup flaxseeds
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup honey
• 2 teaspoons pure vanilla extract
• 1/3 cup extra virgin olive oil
• 5 large Medjool dates, pitted and chopped

Bowls

• Full fat yogurt
• fresh or frozen fruit of choice
• chopped banana
• drizzle of honey or maple syrup
• pinch of cinnamon

1. Preheat the oven to 350F.  Line two baking sheets with parchment paper and set aside.
2. In a large bowl mix the oats, nuts, seeds, salt and spices.
3. In a small saucepan gently heat the honey, vanilla and olive oil until the mixture is easily pourable. Don’t bring the mixture to a boil, just a low heat! Pour the honey/oil mixture over the oat mixture and stir until well incorporated. Spread the granola onto two baking sheets and bake in the oven until golden brown, about 20-25 minutes. During the last few minutes of baking remove the pans and stir in the chopped dates. Return the granola to the oven and cook for an additional 2-3 minutes.
4. Enjoy the granola with yogurt, fruit, a drizzle of maple syrup or honey and a sprinkle of cinnamon.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Store granola in an airtight container at room temperature for up to 7 days

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.