Vegan Coconut Yogurt with Granola
Total time12 hr 40 min
Prep time15 min
Cook time25 min
4.9(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the yogurt
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp tapioca starch
- 2 probiotic capsules (at least 10 billion cfu each, dairy-free)
For the granola
- 2 cups old-fashioned rolled oats
- ½ cup raw almonds, roughly chopped
- ¼ cup pumpkin seeds
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup dried cranberries or raisins
For serving
- 1 cup fresh berries (blueberries, raspberries, or sliced strawberries) (optional)
Instructions
- 1
Make the granola: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, combine the rolled oats, chopped almonds, pumpkin seeds, cinnamon, and salt. Drizzle in the melted coconut oil and maple syrup, then stir until every piece is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!