Blueberry Yogurt Bowl with Seedy Granola Crisps
Prep
Cook
Total
The granola crisps were inspired by a recipe in Tartine Everyday. We all love the clusters in granola so basically we’ve just made a giant batch of clusters. I’ve been snacking on them all week. The egg white helps bind the oats and seeds and gives that snappy, crisp texture. Feel free to use whatever seeds and nuts you happen to have on hand.
Ingredients
2 cup oats
1/2 cup almonds
1/4 cup pepitas
2 tablespoons sesame seeds
2 tablespoons flax seeds
1 teaspoon vanilla
2 tablespoons butter (or coconut oil), melted
1/2 teaspoon cinnamon
3/4 teaspoon sea salt
1/4 cup blueberry honey (recipe below)
1 egg white
2 tablespoons sugar
Instructions
Preheat your oven to 325°F. Line a sheet pan with parchment paper.
In the bowl of a food processor combine the oats, almonds, and pepitas. Pulse several times to break down the almonds a bit. Add the sesame seeds, vanilla, butter, cinnamon, salt, and honey then pulse until just combined.
In a bowl whisk together the egg white with the sugar. Stir in the oat mixture until well mixed.
Dump this mixture onto the sheet pan then press down using a rubber spatula to form a rough rectangle about 1/4-inch thick or so. Bake until deeply golden, about 45 minutes. Let it cool and if it doesn’t feel entirely crispy then return it to the oven to bake for another 5 to 10 minutes.
Serve these in a bowl with yogurt, fresh blueberries, and a good bit of blueberry honey.
Blueberry Honey
1/2 cup / 6 ounces honey
1 1/2 tablespoons Bow Hill Blueberry powder
Mix together the honey with the blueberry powder. Keeps for a long long time so go ahead and make a lot of it. It’s so beautiful you’ll want to put it on everything.
Courses Breakfast
Recipe by Not Without Salt at http://notwithoutsalt.com/blueberry-yogurt-bowl-seedy-granola-crisps/