Petit-déjeuner
Lemon Yogurt Bowl with Coconut Granola
20 minPour 1Nutri-Score C€€
C
20 min
20 minLemon Yogurt Bowl with Coconut Granola
ce qu’il vous faut
Ingrédients
full fat greek yogurtProduits laitiers250 g
lemon zest (zest of half a lemon)Fruits et légumes0,5 morceaux- lemon juice (juice of a quarter lemon, a generous squeeze)Fruits et légumes0,3 morceaux
honey (for the yogurt)Épicerie15 ml
oatsCéréales45 g
olive oil (or butter)Épicerie15 ml
maple syrup (or honey)Épicerie45 ml
flaked coconut (optional)Fruits à coque et graines15 g- pistachios (chopped)Fruits à coque et graines15 g
- fresh raspberriesFruits et légumes40 g
- honey (for drizzling, optional)Épicerie10 ml
par portion
Nutrition
846kcal
- Glucides
- 95 g
- Protéines
- 22 g
- Lipides
- 42 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
pas à pas
Préparation
- Étape 1
Mix the lemon yogurt
- In a bowl, combine the greek yogurt, lemon zest, lemon juice and honey.
- Stir until thoroughly combined, then place in the fridge.
- Étape 2
Toast the granola
- In a small frying pan, add the oats, olive oil, maple syrup and flaked coconut.
- Stir with a wooden spoon until the oats are evenly coated.
- Étape 3
Cook the granola until golden
- Cook on a medium-low heat, stirring continuously, until golden brown.
- Étape 4
Press and cool the granola
- Gather the oats into one corner of the pan in a flat layer and press down with the spoon.
- Remove from the heat and let cool for at least 5 minutes.
- Étape 5
Assemble the bowl
- Break the cooled granola into clusters.
- Spoon the granola over the lemon yogurt.
- Top with the chopped pistachios, fresh raspberries and a drizzle of honey.
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