Yogurt for dinner. This is the kind of dinner I have when my husband is gone. I make random dishes that he doesn’t enjoy: lentil soup, rice and beans, vegan chili, and many plant based recipes on my mind. Now, to be fair: my husbands loves his veggies, but he also loves his meat. So, when he’s gone, we pretty much go plant based because that’s my jam. Plus, I finally found a dairy free yogurt that I love: So Delicious. It’s a coconut milk based yogurt. I like to buy plain and then sweeten it myself.
So, one evening we wanted yogurt for dinner. The kids thought it was a fun idea, and I always think of the movie Julie + Julia when I eat this. However, if you’re gonna have yogurt for dinner, you need all the toppings to go with it. (If you give a mouse a cookie…). We had plenty of berries, honey, chia seeds… but we didn’t have any granola. Now, I’ve made homemade granola in the past, but I’ve never been able to get it “clumpy,” and all clumpy granola recipes I was finding was using egg as the binder. Now, I’m not 100% vegan, but I like to limit the amount of animal products I eat (except honey, there are so many health benefits, I still use it often).
I finally stumbled upon a recipe by COOKIE + kate that promised clumpy granola without using eggs. I tweaked it a little, and my kids and I love it. Today, I’m sharing my version of this recipe with you… but first, look at the “clumpiness!”
- 4 cups rolled oats
- 1 1/2 cups chopped nuts (I used pecans and walnuts)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 cup melted coconut oil
- 1/2 liquid sweetener (I used half honey and half maple syrup)
- 1 teaspoon vanilla
- 1 cup coconut flakes
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the dry ingredients.
- Combine the wet ingredients in a small bowl, and add to the dry ingredients.
- Mix really well to ensure it’s well incorporated.
- Line a cookie sheet with parchment paper, and pour granola onto the sheet. Make sure to pack it really tight together to help it clump together.
- Bake for a total time of 22 minutes, and stir halfway through.
- Allow it to cool completely before breaking it up. This will ensure it clumps.
- Store in an airtight container for up to 2 weeks.
- I know honey isn’t vegan, but I still use it regularly as it has many health benefits. Feel free to use all maple syrup or agave to make this recipe 100% vegan. You do you.
- Technically, this is a gluten free recipe, but some oats still contain gluten, so make sure your oats are safe if you have a gluten allergy.
- Pretty much anything can be substituted or added to this recipe, you may just need to make a few adjustments! Some optional add ins are: dried fruit, seeds, and additional spices.
Enjoy this granola over your yogurt, in your bowl of almond milk (check out my easy homemade recipe), or just on its own as a snack!
Check out the poll I did on Instagram. The amount of people that find it acceptable to eat yogurt for dinner is pretty even, so how about you: Yogurt for dinner?