Strawberry Shortcake Yogurt Bowls

• rolled oats↗3 cup
• sliced almonds↗1 cup
• unsweetened coconut flakes, chopped↗1 cup
• pecans, chopped↗1 cup
• kosher salt (the coarse kind - use 1 teaspoon if using table salt)↗1.5 teaspoon
• olive oil↗0.5 cup
• pure maple syrup↗0.5 cup
• vanilla↗1.5 teaspoon
• turbinado sugar↗3
• Fresh strawberries + a pinch of sugar
• siggi's triple cream vanilla yogurt↗

Step-by-step instructions

1. 1

   Granola: Preheat oven to 350 degrees. Mix everything + two tablespoons of the turbinado sugar. Spread on a large nonstick baking sheet (easier if it has raised edges). Bake for 20 minutes. Stir, and bake for another 20 minutes. Remove and toss with remaining turbinado sugar. Allow to cool and crunchify right on the pan.

2. 2

   Strawberries: Cut into small pieces. Mash them just a little bit with a fork to get them kinda juicy-like. Add another little spoonful of white or raw sugar. Voila – macerated strawberries.

3. 3

   Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.