This vanilla yoghurt bowl with toasted chocolate pecan oats and drizzled with creamed honey is the perfect healthy weekend indulgence. The creamy vanilla yoghurt marries perfectly with the crunchy toasted oats and dreamy creamed honey!
Today I wanted to make a nice summery brunch recipe because Canberra is saaaaah hot at the moment. This vanilla yoghurt bowl is super simple to make and I got to use the homemade creamed honey recipe I recently posted.
I am always looking for recipes that challenge my food styling and create beautiful scenes that make you want to jump right in and eat the food. Cereals are one of my favourites due to the various elements (bowls, spoons, cereal, milk, toppings etc). What do you think of the photos?
And as for the recipe? All I can say is YUM! I love the way the creamy vanilla yoghurt marries perfectly with the crunchy toasted oats and dreamy creamed honey!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Mixing bowl
- Baking tray lined with baking paper
For the toasted chocolate pecan oats (makes 8 serves):
- 1/2 cup pecans
- 1.5 cups rolled oats (use gluten free if you’re intolerant)
- 1.5 tablespoons raw cacao
- 1/4 cup flour (use gluten free if you’re intolerant)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon Himalayan sea salt
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup flaked or shredded coconut
For the yoghurt bowl (makes 2):
- 2 cups vanilla yoghurt
- Creamed honey
- Optional: blueberries, strawberries, blackberries
1. For the toasted oats: Preheat oven to 160°C.
2. In the medium mixing bowl, mix the pecans, rolled oats, flour, cacao, flour, cinnamon and sea salt well.
3. Whisk the wet ingredients in the small mixing bowl until smooth. Pour the wet ingredients onto the dry mixture and mix until well combined.
4. Spread your mixture onto a pre-prepared baking tray evenly. Bake for 20 minutes. Stir, bake for another 10 minutes. Spread the coconut flakes evenly across the granola. Bake for a final 5 minutes. Everything should be nice and browned but NOT burned – so keep eye balling it.
5. Allow your mixture to cool BEFORE stirring (this helps the granola to cluster up a bit).
6. To make the yoghurt bowls: Divide the yoghurt into two bowls, generously sprinkle the toasted oats, drizzle the creamed honey and top with your favourite berries.
Storage: toasted oats can be stored in an airtight container for up to two weeks.
Like this recipe? Yum it on Yummly.
For another “Brunch Time” recipe, try my banana pancakes.
Or my Portuguese baked eggs.
Anisa – The Macadames. xx