Blueberry Almond Granola Yogurt Bowl | Easy Vegan Breakfast Idea

Blueberry Almond Granola Yogurt Bowl | Easy Vegan Breakfast Idea

Blueberry Almond Granola Yogurt Bowl Recipe

An easy vegan breakfast idea, Blueberry Almond Granola Yogurt Bowl is a simple dish made with thick plant-based yogurt, crunchy oat granola, sliced almonds, pumpkin seeds and fresh blueberries. The granola bakes into golden clusters with a light cinnamon-maple flavor, giving the bowl a crisp topping that pairs well with the cool yogurt and juicy berries.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 22 to 26 minutes

Ingredients

For the Blueberry Almond Granola

• 2 cups (180 g.) rolled oats

• ½ cup (45 g.) sliced almonds

• ⅓ cup (40 g.) pumpkin seeds

• ¼ cup (25 g.) unsweetened coconut flakes

• ¼ cup (35 g.) dried blueberries or dried cranberries, roughly chopped if large

• ¼ cup (60 ml.) maple syrup

• 3 tbsp. (45 ml.) melted coconut oil or olive oil

• 1 tsp. vanilla extract

• ¾ tsp. ground cinnamon

• ¼ tsp. fine sea salt

For the Yogurt Bowls

• 2 cups (480 g.) plain unsweetened coconut yogurt or thick plant-based yogurt

• 1 cup (150 g.) fresh blueberries

• 1 tsp. (5 ml.) maple syrup, optional

• Pinch of ground cinnamon, optional

Directions

1. Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.

2. In a large bowl, stir together the oats, sliced almonds, pumpkin seeds, coconut flakes, dried blueberries or dried cranberries, cinnamon and salt.

3. In a small bowl, whisk together the maple syrup, melted coconut oil or olive oil and vanilla.

4. Pour the maple mixture over the oat mixture and stir until everything is evenly coated.

5. Spread the granola onto the prepared baking sheet in an even layer. Press it down lightly with a spatula to help clusters form.

6. Bake for 22 to 26 minutes, stirring once halfway through, until the oats and almonds are golden and the granola smells toasted.

7. Let the granola cool completely on the baking sheet. It will crisp as it cools.

8. Spoon the plant-based yogurt into 4 small bowls.

9. Add a generous layer of granola over the yogurt, then top with fresh blueberries.

10. Drizzle with maple syrup and add a pinch of cinnamon, if using. Serve right away.

Make It Yours

• For more crunch, add ¼ cup (30 g.) chopped walnuts or pecans to the granola before baking.

• For a stronger berry flavor, use dried blueberries in the granola and fresh blueberries on top.

• For a lighter bowl, use more yogurt and a smaller sprinkle of granola.

• For a meal-prep version, make the granola ahead and store it separately from the yogurt. Assemble the bowls just before serving so the granola stays crisp.

Kitchen Notes

• Let the granola cool completely before breaking it apart. If it is moved too soon, the clusters will fall apart and the texture will be looser.

• Use thick plant-based yogurt for the clean white base shown in the bowl. Coconut yogurt gives the richest look, while almond or oat yogurt will be a little lighter.

• Fresh blueberries should be added at the end so they stay plump and visible on top of the granola.

Pairs Well With

Serve this bowl with hot coffee, green tea, a small smoothie, almond butter toast, sliced banana, fresh strawberries or a glass of cold plant milk.