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Cinnamon Ginger Granola Yogurt Bowl


For Granola:


  • 3 cups gluten-free rolled oats

  • 1/2 cup pecans

  • 1/2 cup slivered or sliced almonds

  • 1/2 cup walnuts

  • 1/2 cup pumpkin seeds

  • 2 Tbsp coconut sugar, optional

  • 1 Tbsp flax seeds

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon ground cloves, optional

  • 1/4 teaspoon sea salt

  • 1/4 cup dried cranberries or cherries


  • 1/2 cup maple syrup

  • 1/4 cup coconut oil

  • 1 teaspoon vanilla extract

For Yogurt Bowl:

  • 3/4 cup plain unsweetened greek or plant-based yogurt

  • 1/3 cup cinnamon ginger granola

  • 1/2 banana

  • 1/2 cup berries of your choice


For Granola:

  1. Preheat oven to 300 degrees F.

  2. Mix the gluten-free oats, pecans, almonds, walnuts, pumpkin seeds, flax seeds, seas salt, cinnamon, and cloves in a large bowl.

  3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and vanilla extract.

  4. Pour the wet ingredients over the dry and mix until thoroughly combined.

  5. Line a large baking sheet with parchment paper (optional). Spread the granola mixture evenly on the baking sheet.

  6. Place in the oven and bake for about 35 minutes, stirring halfway.

  7. Remove the granola and let cool. Once completely cooled, mix in the dried cranberries/cherries. Place in an airtight container to store for up to two weeks.

For Yogurt Bowl:

  1. In a bowl, add yogurt as your base.

  2. Next, add your granola, banana, and fruit to top your yogurt. Enjoy!


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