Good Morning Granola Bowl Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Combine dry ingredients

In a large bowl combine 2 cups rolled oats, 1/2 cup chopped almonds, 1/4 cup chopped walnuts, 1/4 cup shredded coconut, 2 tbsp sunflower seeds, 2 tbsp flaxseed meal, 1/2 tsp ground cinnamon and 1/4 tsp sea salt. Stir until evenly mixed.

Mix wet ingredients

In a small bowl whisk together 3 tbsp maple syrup, 2 tbsp oil and 1 tsp vanilla extract until combined.

Coat and spread

Pour the wet mixture over the dry ingredients and stir thoroughly so all oats and nuts are lightly coated. Spread the mixture in an even layer on the prepared baking sheet, pressing lightly to form clusters if desired.

Bake with stirring

Bake in preheated oven for 18–22 minutes, stirring gently once at the 10-minute mark to promote even browning. Watch closely during the last 5 minutes to prevent burning; granola should be golden brown.

Cool and crisp

Remove the baking sheet from the oven and allow the granola to cool completely on the sheet (about 20–30 minutes). As it cools it will crisp and form clusters. Break into pieces as desired and transfer to an airtight container.

Prepare fruit

Rinse 1 cup halved strawberries, 1/2 cup blueberries and 1/2 cup raspberries under cold water; drain thoroughly and pat dry with a paper towel. Hull and halve larger strawberries so pieces are bite-sized.

Assemble bowls

Divide 2 cups Greek yogurt between 4 bowls (about 1/2 cup per bowl). Spoon 1/2 to 3/4 cup granola over the yogurt in each bowl (adjust to preference). Top each bowl with a mix of the prepared berries, distributing evenly.

Finish and serve

If desired, drizzle about 1 tsp honey over each bowl for extra sweetness. Serve immediately so granola stays crisp. Store any leftover granola in an airtight container at room temperature for up to 2 weeks; store extra fruit refrigerated and use within 2–3 days.