Peanut and Strawberry Granola Bowl

Peanut and Strawberry Granola Bowl

This granola bowl is a layered, texture filled breakfast or dessert moment made with homemade peanut butter granola clusters, glossy strawberry compote and thick vanilla coconut yoghurt. The granola is baked until golden, drizzled with Pana Organic Peanut Butter and Strawberry Mylk Chocolate and broken into chunky clusters. Finished with a sweet strawberry compote, drizzle of peanut butter and extra chocolate squares, it is cosy, delicious and perfect for those who love a sweet breakfast.

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients:

Granola:

• 3 cups rolled oats
• 1/4 cup walnuts, roughly chopped
• 1/4 cup pumpkin seeds
• 1 cup shredded coconut
• 3 tbsp hemp seeds
• 1/2 tsp cinnamon
• pinch salt
• 120g Pana Organic Peanut Butter and Strawberry Mylk Chocolate
• 1/3 cup natural peanut butter
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 1 tsp vanilla extract

Strawberry Compote:

• 3 cups frozen strawberries
• 1 tbsp maple sugar or coconut sugar
• 1 tsp vanilla extract
• 1 tsp cornstarch

For Serving:

• 4 cups vanilla coconut yoghurt
• 4 tbsp peanut butter
• extra squares of Pana Organic Peanut Butter and Strawberry Mylk Chocolate
• optional pinch of hemp seeds

Preparations:

1. Preheat oven to 170°C and line a large baking tray with baking paper.


2. In a large bowl combine rolled oats, walnuts, pumpkin seeds, shredded coconut, hemp seeds, cinnamon and salt.


3. In a small saucepan over low heat gently warm peanut butter, maple syrup and olive oil until smooth. Remove from heat and stir in vanilla extract.


4. Pour the wet mixture over the dry ingredients and mix thoroughly until evenly coated.


5. Transfer the mixture onto the lined tray and press down firmly into one compact, even layer. Do not stir.


6. Bake for 25 to 30 minutes until golden around the edges. Do not stir during baking.


7. Remove from oven and allow to cool completely without disturbing so clusters form naturally.


8. Once fully cooled, melt the 120 g peanut butter and strawberry chocolate in a heatproof bowl over a double boiler until smooth.


9. Leaving the granola on the baking tray, drizzle the melted chocolate over the cooled granola and place in the freezer for 30 minutes until set.


10. To make the compote, place frozen strawberries, maple sugar and vanilla in a saucepan over medium heat. Cook until the strawberries release their juices and soften.


11. Mix cornstarch with one tablespoon of water to form a slurry, stir into the strawberries and simmer for 2 to 3 minutes until thickened and glossy. Cool completely.


12. To assemble, remove the granola from the freezer and crack into clusters (store remaining int the fridge). Spoon the vanilla coconut yoghurt into bowls. Top with chocolate granola clusters, strawberry compote, a drizzle of peanut butter and extra squares of peanut butter and strawberry chocolate.


13. Finish with a small pinch of hemp seeds if desired and serve immediately.

Watch the video: https://www.youtube.com/embed/YFWcDuGrIH8

Source URL: https://chloeevegan.com/recipe/peanut-and-strawberry-granola-bowl/

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