California Yogurt Granola Fruit Bowl
California weekend brunch tradition reading thick Greek yogurt drizzled with raw honey and layered with homemade maple coconut granola, fresh berries, sliced banana, and a sprinkle of bee pollen for the West Coast no-cook weekend brunch bowl of bright clean morning protein.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve large strawberries. Slice both bananas. Zest both lemons. Pick mint leaves. Heat oven to 325F (160C).
Bake
Toss oats, almonds, coconut, oil, 2 tbsp maple syrup, cinnamon, salt, and vanilla on a large sheet pan. Spread evenly and bake 12–13 minutes, stirring at 6 minutes, until deep golden and crisp. Cool completely.
Build
Whisk Greek yogurt with remaining 2 tbsp maple syrup, half the combined lemon zest, and a pinch of salt for 30 seconds until smooth and creamy.
Plate
Divide yogurt mixture between two wide bowls and swirl each. Drizzle 1 tbsp honey in a spiral across each surface. Pile cooled granola on one side of each bowl, arrange berries and banana slices around the yogurt, scatter remaining lemon zest, 1 tsp bee pollen per bowl, and torn mint. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.