You'll Want to Eat this Breakfast on Repeat.
When we settled in this weekend with the new "Healthy-ish" themed February issue of Bon Appetit, we had a feeling we were going to be inspired to prep and cook all day Sunday. What we didn't expect was finding a pretty easy breakfast that we'd want to recreate over...and over...and over again. This looks-as-good-as-it-tastes coconut chia bowl is delicious and pretty easy to put together AND to modify (coconut yogurt, anyone?). We're serving it up at our next healthy-breakfast brunch!
Hazelnut Granola and Chia Pudding Bowls
This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you’ll want to eat on repeat.
INGREDIENTS Granola and Chia Pudding
3 cups old-fashioned oats
½ cup coarsely chopped skin-on hazelnuts or pecans
½ cup skin-on almonds
½ cup unsweetened coconut flakes
¼ cup raw pumpkin seeds (pepitas)
¼ cup raw sunflower seeds
1 Tbsp. ground cinnamon
½ tsp. kosher salt
½ cup honey
¼ cup virgin coconut oil
1 tsp. vanilla extract
½ tsp. flaky sea salt
3 cups brewed rooibos tea, cooled
¾ cup chia seeds
4 cups plain Greek yogurt (or your favorite non-dairy yogurt substitute)
2 tsp. honey
½ tsp. vanilla extract
4 Tbsp. apricot jam
Chia seeds (for serving; optional)
Preheat oven to 300°. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.
Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.
Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).
Do Ahead: Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.
Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with ¼ cup granola, ¼ cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
This recipe came from the February 2019 issue of Bon Appetit and is written by Kiki Louya And Rohani Foulkes. You can find the original post here. If you try it, let us know in the comments.