Low Iodine Vegan Coconut Yogurt with Granola

Total time12 hr 40 min

Prep time15 min

Cook time25 min

Low Iodine Vegan Coconut Yogurt with Granola

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Ingredients

4 servings

For the yogurt

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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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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