This recipe is sponsored by siggi’s ♡
Pop quiz: what is…
- high in protein,
- lower in sugar,
- creamy on a whole other level,
- desserty, yet snack-able in all the right ways,
- and nutritious enough to eat for breakfast?
Answer: Strawberry Shortcake Yogurt Bowls!
Yeah, I just kind of made that concept up, but if you think about it, it totally works – we have the juicy strawberries, we have the cookie-esque shortcake flavor in more nutritious granola form, and we have a creaminess that rivals the most luscious whipped cream of all time thanks to the beauty of siggi’s triple cream vanilla yogurt.
Hello, summer treat! Hello, breakfast all week! Hello, siggi’s Icelandic Skyr for life!
In real life, it is very easy for me to talk about my love for siggi’s because I have been hard-core craving dairy these last few months (something about those first trimester calcium needs? I don’t know, just yum). The beauty of those yogurt cravings is that it has led to the opportunity for mass amounts of yogurt consumption. And truly, siggi’s is top notch.
This is the good stuff, so let’s start there.
This yogurt is creamy and rich like none other! It’s a perfect snack because it kind of tastes like ice cream except without the icky-feeling sugar bomb. It’s naturally high in protein, made with simple ingredients, and lower in sugar, which I really, really love because I am eating a lot of it. If you should find yourself wanting a lower fat version, there are so many options to choose from that are equally as lower-sugar and wonderful. But if you like to go creamy-dream-team on your snacks (AND I DO), the triple cream yogurt is where you need to be.
Without a doubt, siggi’s makes a great standalone snack in the summer – cold, creamy, nutritionally feel-good.
But sometimes, the Creamy likes to invite the Crunch to the party. Know what I mean?
So here’s the deal – the only real work in this “recipe” aka winning snack concept is making the granola. And even that part is less about work and more about just giving yourself a gift in the form of a big huge jar of fresh, toasty granola with all those crunchy caramelized bits that will make your house smell amazing.
See all that goodness? It is sweetened with a little bit of real maple syrup, and the magic bonus ingredients are a thick pinch of salt, a heavy-handed pour of vanilla extract, and good sprinkling of turbinado sugar – all of which I like to add for the caramelized / salty-sweet / shortcake flavor effect.
Okay, so now we mix. And eat a little. Raw granola, don’t care.
You’re basically done.
At this point, you grab your siggi’s of choice – again, preferably triple cream vanilla because IT TASTES LIKE ACTUAL CREAM and I swear it is the unicorn of all yogurts, but any siggi’s will do because they are all made with simple ingredients and – this is key – not a lot of sugar. Did I mention that already?
You put some of that yummy, caramelized shortcakey yogurt into a bowl and swirl your creamy yogurt on top and crown the whole thing with a generous heap of juicy fresh strawberries.
Boom. Strawberry Shortcake Yogurt Bowl.
You are set. Summer snackage at its finest.
Goodbye I need to go eat this right now.
Strawberries + shortcake-inspired granola + creamy vanilla yogurt. This strawberry shortcake yogurt bowl is breakfast, snack, and dessert goals!
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes, chopped
- 1 cup pecans, chopped
- 1 1/2 teaspoons kosher salt (the coarse kind – use 1 teaspoon if using table salt)
- 1/2 cup olive oil
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons vanilla
- 3–4 tablespoons turbinado sugar
Yogurt Bowl Toppers:
- Fresh strawberries + a pinch of sugar
- siggi’s triple cream vanilla yogurt
- 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.
- 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.
- Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.
If your oven runs hot, you may want to preheat it to 350 and then decrease the heat to 325 or 300 when you actually put the granola in. The goal is to get a nice amount of browning on the coconut flakes and nuts without burning it.
Granola recipe serves about 12 (about 1/2 cup per serving).
Keep your macerated strawberries in the fridge for a few days for quick and easy strawberry shortcake yogurt bowl assembly when the craving strikes!
Thank you to siggi’s for sponsoring this recipe deliciousness.