California Yogurt Granola Fruit Bowl
California weekend brunch tradition reading thick Greek yogurt drizzled with raw honey and layered with homemade maple coconut granola, fresh berries, sliced banana, and a sprinkle of bee pollen for the West Coast no-cook weekend brunch bowl of bright clean morning protein.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve large strawberries. Slice bananas. Zest lemons. Pick mint leaves. Heat oven to 325F (160C).
Bake
Toss oats, almonds, coconut, oil, 2 tbsp maple syrup, cinnamon, salt, and vanilla on a large sheet pan. Spread evenly and bake 12 minutes, stirring at 6 minutes, until deep golden and crisp. Cool completely.
Build
Whisk Greek yogurt with remaining 2 tbsp maple syrup, half the lemon zest, and a pinch of salt 30 seconds until smooth and creamy.
Plate
Divide yogurt mixture between two wide bowls and swirl. Drizzle 1 tbsp honey in a spiral across each surface. Pile cooled granola on one side of each bowl, arrange berries and banana slices around the yogurt, scatter remaining lemon zest, bee pollen, and torn mint over each. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.