This is my version of a breakfast bowl I had at a restaurant recently. My version is gluten free and uses an significant less amount of sweetener. This is starting to become one of my favorite brunch items.
Start by layering first the Chia Seed Pudding. Add the sliced banana, strawberries and blueberries. Top fruit with the Almond-Maple Granola.
Serve. Eat. Enjoy.
This granola is great as a topping on my Chia Seed Pudding and some fruit. It simple to make and takes only 20 minutes in the oven. I have been snacking on the granola all by itself all week.
- 6 c GF rolled oats
- 1 1/2 c almonds, sliced
- 1 c sunflower seed kernels
- 1 tbsp Baking Spice Blend
Preheat oven to 300 degrees. Line two baking sheets with parchment paper. Mix together the dry ingredients in a large bowl.
- 1 c maple syrup
- 1 c almond butter
- 2 tbsp pure vanilla extract
In a large bowl mix together all the wet ingredients. Pour the wet ingredients into the dry ingredients. Completely stir all the ingredients together, so that they are well combined and coated.
Spread out the granola mixture into thin even layers between the two sheet pans. Bake for 20-25 minutes. Let the granola completely cool.
When the granola is completely cooled break it into quarter size pieces. Store in a sealable container.
This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.
- 1 can coconut milk
- 1/2 c black chia seeds
- 1/4 c maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp Himalayan salt
Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.
Serve with fresh fruit and homemade granola.