Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 550kcal 27%
Fat 28g 43%
Saturated Fat 8g 40%
Carbohydrates 65g 21%
Fiber 8g 32%
Sugar 30g 60%
Protein 12g 24%
Cholesterol 10mg 3%
Sodium 150mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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Strawberry Shortcake Yogurt Bowls

Name: Strawberry Shortcake Yogurt Bowls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 3 cups rolled oats; 1 cup sliced almonds; 1 cup unsweetened coconut flakes, chopped; 1 cup pecans, chopped; 1 1/2 teaspoons kosher salt (the coarse kind – use 1 teaspoon if using table salt); 1/2 cup olive oil; 1/2 cup pure maple syrup; 1 1/2 teaspoons vanilla; 3–4 tablespoons turbinado sugar; Fresh strawberries + a pinch of sugar; siggi’s triple cream vanilla yogurt

Prep 10m

Cook 40m

Total 50m

This recipe for Strawberry Shortcake Yogurt Bowls features homemade shortcake granola made with oats, almonds, coconut, and pecans. Topped with fresh strawberries and a pinch of sugar, and served with siggi's triple cream vanilla yogurt, this is a delightful and indulgent breakfast or dessert option.

Yogurt Bowls

Strawberry Shortcake Granola

Notes

If your oven runs hot, you may want to preheat it to 350 and then decrease the heat to 325 or 300 when you actually put the granola in. The goal is to get a nice amount of browning on the coconut flakes and nuts without burning it.

Granola recipe serves about 12 (about 1/2 cup per serving).

Keep your macerated strawberries in the fridge for a few days for quick and easy strawberry shortcake yogurt bowl assembly when the craving strikes!

Nutrition Facts

Strawberry Shortcake Yogurt Bowls

Ingredients

Shortcake Granola

Yogurt Bowl Toppers

Steps

Nutrition Facts

Notes

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