Ingredients
Directions
Make your homemade yogurt ahead of time or use your favorite store-bought unsweetened plant-based yogurt.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Coarsely chop the almonds, walnuts, and pecans into bite-size pieces and place in a large bowl.
Grind the oats into a coarse meal in a food processor or grinder.
Add the oats to the bowl with the nuts.
Add the pumpkin seeds and cinnamon. Stir well.
In a small bowl, add the maple syrup and vanilla extract. Stir.
Pour the maple and vanilla mixture over the oats, nuts, and pumpkin seed mixture.
Mix well until the nuts and seeds are coated.
Spread out evenly on the baking sheet and sprinkle with salt, if using.
Bake for 12 minutes, stirring halfway through. Let cool for 10 minutes before serving (this will allow it to form clusters).
Split the yogurt between two bowls. Top with the granola and berries.
Chef's Notes
Substitutions
Use other nuts of choice in place of almonds, pecans, or walnuts. You can use all of one nut (for example, substitute all walnuts in place of the almonds or pecans) or use a different nut in place of any one of the three (for example, use hazelnuts in place of almonds).
Instead of pumpkin seeds, try sunflower seeds.
Use almond meal in place of ground oats.
Prep Ahead
Prep Easy Homemade Cashew Yogurt ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Whole Food Sweetener
Use date paste in place of maple syrup. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.
Storage
Once fully cool, store in an airtight container at room temperature for up to 10 days or refrigerate for up to one month. Note, if you use date paste as the sweetener, only store in the refrigerator for up to one week.
Ingredients
Directions
Make your homemade yogurt ahead of time or use your favorite store-bought unsweetened plant-based yogurt.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Coarsely chop the almonds, walnuts, and pecans into bite-size pieces and place in a large bowl.
Grind the oats into a coarse meal in a food processor or grinder.
Add the oats to the bowl with the nuts.
Add the pumpkin seeds and cinnamon. Stir well.
In a small bowl, add the maple syrup and vanilla extract. Stir.
Pour the maple and vanilla mixture over the oats, nuts, and pumpkin seed mixture.
Mix well until the nuts and seeds are coated.
Spread out evenly on the baking sheet and sprinkle with salt, if using.
Bake for 12 minutes, stirring halfway through. Let cool for 10 minutes before serving (this will allow it to form clusters).
Split the yogurt between two bowls. Top with the granola and berries.
