Strawberries + shortcake-inspired granola + creamy vanilla yogurt. This strawberry shortcake yogurt bowl is breakfast, snack, and dessert goals!

INGREDIENTS

3 cups rolled oats1 cup sliced almonds1 cup unsweetened coconut flakes, chopped1 cup pecans, chopped1 1/2 teaspoons kosher salt (the coarse kind – use 1 teaspoon if using table salt)1/2 cup olive oil1/2 cup pure maple syrup1 1/2 teaspoons vanilla3–4 tablespoons turbinado sugar

Yogurt Bowl Toppers:

Fresh strawberries + a pinch of sugarsiggi’s triple cream vanilla yogurt

Step 1

Granola: Preheat oven to 350 degrees. Mix everything + two tablespoons of the turbinado sugar. Spread on a large nonstick baking sheet (easier if it has raised edges). Bake for 20 minutes. Stir, and bake for another 20 minutes. Remove and toss with remaining turbinado sugar. Allow to cool and crunchify right on the pan.

Step 2

Strawberries: Cut into small pieces. Mash them just a little bit with a fork to get them kinda juicy-like. Add another little spoonful of white or raw sugar. Voila – macerated strawberries.

Step 3

Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.