I am in love with all of the feedback y’all gave me on the Peas and Thank You giveaway post! It is so nice to hear what you all would like to see from The G-Spot — I LOVE FEEDBACK. It helps me be a better blogger and I can’t wait to get to work!
OK, so the winner … drum roll, please … is …
Maryann said she would like to see more tips about fitness and staying healthy — sounds like a plan! Email me at email@example.com with your address and I will get your copy of Peas and Thank You: Simple Meatless Meals the Whole Family Will Love right out to you!
Now, let’s get to foodie business.
One of my all-time favorite breakfast foods (in addition to my daily green juice) is yogurt topped with granola and fruit. I ♥ it so much. I also completely enjoy granola on its own or topped with coconut, almond or hemp milk, but the yogurt + granola + fruit combo is at the top of my list.
Some of my tried-and-true granola recipes:
- Peanut Butter Granola with Coconut
- Vanilla Almond Granola
- Chocolate Macadamia Granola
- Slow-Bake Blueberry Apricot Cashew Granola
Once I choose the granola, I lean on one of my top two dairy- and gluten-free yogurt choices …
- Stonyfield O’Soy Organic Soy Yogurt (certified gluten-free)
Lately, I’ve been favoring the coconut milk yogurt over the soy yogurt because I’ve been noticing some irritation when I eat soy. And the So Delicious® brand is so creamy and dreamy it’s hard to ignore anyway. You can, of course, also choose any yogurt of your choice!
After that, the fresh berries, nectarine or peach slices, or even a little pineapple are simply the “icing” on this granola cake. And even though this is hands down one of my favorite breakfasts, I can’t tell you how often it becomes my dessert for the evening. I feel like it’s a much better option than that bowl of ice cream I often have my eye on!
Of course, what kind of blogger would I be if I left you without a new recipe to try? I’m pretty keen on this one lately, and I think you might be too …
Powered-Packed Granola (gluten-free + vegan : makes 4-½ cups)
- 3 cups gluten-free rolled oats
- 1/2 cup raw cashews, chopped
- 1/2 cup raw walnuts, chopped
- 1/3 cup flaxseed meal
- 1/2 cup pure maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup dried fruit (i.e. cranberries, apricots, raisins, apples, blueberries, dates)
NOTES: I used Bob’s Red Mill Gluten-Free Rolled Oats and dried apricots, apples, and raisins.
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper (or use a baking mat, like this).
In a medium bowl combine the oats, cashews, walnuts, flaxseed meal, maple syrup, salt, cinnamon and dried fruit. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the baking sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.
Have a fabulous Friday!