Summer Stone Fruit and Yogurt Breakfast Bowls

Ingredients

• For the Nutty Granola
• 1 1/2 cups old-fashioned oats
• 1/2 cup walnuts, roughly chopped
• 1/2 cup pecans, roughly chopped
• 1/2 cup almonds, roughly chopped
• 1/4 cup pistachios, roughly chopped
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 cup melted coconut oil
• 1/4 cup raw honey
• 1/2 cup dried coconut flakes
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• For the Hot Sauce-Honey
• 1/4 cup raw honey
• 1 tsp. hot sauce
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• For the Breakfast Bowls
• Greek yogurt
• Stone fruit, pitted and sliced
• Fresh mint leaves

Instructions

1. In a dry non-stick skillet over medium heat, combine the oats, nuts, cinnamon and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 4-5 minutes. Add the coconut oil and honey to the skillet, stirring to make sure everything is evenly coated, and cook for about 2 minutes more. Remove the skillet from the heat. Stir in the coconut flakes. Then scrape the granola out onto a parchment paper-line baking sheet to cool. Once fully cooled, the granola can be used or transferred to an airtight container for storage.
2. Stir together the honey and the hot sauce. Set aside.
3. To assemble the breakfast bowls, add yogurt and sliced stone fruit to a bowl. Top with some of the granola, a drizzle of hot sauce-honey and a few fresh mint leaves. Enjoy immediately.

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