Capsaicin Free Vegan Coconut Yogurt with Granola
Total time12 hr 40 min
Prep time15 min
Cook time25 min
4.9(12)
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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.
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