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. 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 tapioca starch (this thickens the yogurt)
1 tablespoon maple syrup
2 probiotic capsules
Sterilize two glass jars and lids. Set aside.
Place one cup of coconut milk in a bowl. Whisk in tapioca starch. Set aside.
Place remaining coconut in a pot. Add coconut milk and tapioca mixture into pot and stir over medium heat. Do not heat too high. When coconut milk starts to just simmer, switch to low. Whisk until mixture thickens. This takes about 5 -10 minutes.
Remove from heat and allow to cool until it is warm enough to touch. Stir in probiotics powder from capsules and the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours.
Remove from dehydrator and allow to cool 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.