You will truly have a breakfast of champions with this delicious yogurt + granola situation. Homemade coconut yogurt is a fun alternative to the ever popular breakfast of chia pudding, and the probiotic twist gives this breakfast an added boost. You can make this yogurt in larges batches, and have a fridge full of coconut yogurt for weeks! Granola is a classic, and has always been a favorite of mine. Feel free to swap in whatever nuts or sweetener you like. If you want to skip the yogurt making, purchase this yogurt. It is my absolute favorite coconut yogurt money can buy. Enjoy!
Coconut Yogurt Breakfast Bowls
Yields 4 bowls
2 cans coconut milk (I like Natural Value BPA Free Organic Coconut Milk)
2 teaspoons cassava flour (optional, this thickens the yogurt)
1 tablespoon maple syrup
2-3 probiotic capsules (prebiotic free)*
*the probiotics must be prebiotic free or the fermentation will not happen properly
Sterilize two glass jars and lids. Set aside.
Place cans of coconut milk in a bowl. Whisk in optional cassava. Open probiotic capsules, and dump the inside powder into the bowl and stir well. Add the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours. You can also place your jars in a turned off oven, with the oven light on, for 12-18 hours.
Remove from dehydrator or oven and allow to set in fridge, about 6 + hours.
Top granola with beautiful berry and our delicious Grain Free Granola (recipe below)!
Grain Free Granola
1/2 cup walnuts
1 cup almonds
1/4 cup sesame seeds
1/4 pistachio or almond flour
2 tablespoons cinnamon
1/4 cup coconut oil
1/4 cup maple syrup
Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Store in air tight jar.