Almond Granola Bowls
Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Ingredients
- 1 1/2 cups gluten free rolled oats
- 1/3 cup hemp hearts
- 1/3 cup shredded coconut
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond butter, or nut butter of your choice
- 2 tablespoons sorghum syrup, or maple syrup
- 1 teaspoon coconut oil
- 3/4 teaspoon almond extract
Equipment
- 12-cup muffin tin
Instructions
- Preheat oven to 340 °F. Lightly grease a 12-cup muffin tin, and set aside.
- In a medium size bowl, mix the oats, hemp hearts, shredded coconut, cinnamon, and salt. Set aside.
- In another medium sized mixing bowl, combine almond butter, sorghum syrup, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients, and mix well.
- Evenly divide ¼ cup of the dough to each section of the muffin tin. Use the back of a teaspoon to gently press the batter against the bottom and sides of each cup. Don’t worry if it is crumbly.
- Refrigerate for 15 minutes so the dough will bind, then use the back of a teaspoon to gently press the batter against the bottom and sides of each cup again.
- Bake for 10-12 minutes, or until lightly browned.
- Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.
- Serve with fresh berries, non-fat greek yogurt, or another topping of your choice.
Notes
Nutrient Analysis:
Calories: 190 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 15 grams, Sugar: 3 grams, Sodium: 50 milligrams, Fiber: 4 grams, Protein: 7 grams, Cholesterol: 0 milligrams