Strawberry Shortcake Yogurt Bowls
Prep
10m
·
Cook
40m
·
Total
50m
About This Recipe
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.
Ingredients
(Servings:
12)
Scale
Convert
Shortcake Granola
Yogurt Bowl Toppers
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories550kcal27%
-
Fat28g43%
-
Saturated Fat8g40%
-
Carbohydrates65g21%
-
Fiber8g32%
-
Sugar30g60%
-
Protein12g24%
-
Cholesterol10mg3%
-
Sodium150mg6%
Percent Daily Values are based on a 2,000 calorie diet.
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!
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!
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