The combo of rich coconut yogurt with crunchy, sweet granola works so perfectly together that it's become one of my favorite pairings. Probiotic rich coconut yogurt is tangy, naturally sweet and lusciously thick. If you are sensitive to dairy or are trying a dairy-free lifestyle, cocoyo is an awesome way to get your yogurt fix without the additives that are often in other vegan yogurts.
I used The Minimalist Baker's simple recipe which came out perfectly. For the granola, this special recipe is a fun twist on lemon poppyseed cake (which I love). It's bright, crunchy and lightly sweet, all in all the perfect yogurt, smoothie or fruit topper.
Lemon Black Sesame Granola
2 cups rolled oats
1/2 cup almonds, roughly chopped with some pieces left whole
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup black sesame seeds
2 tablespoons finely chopped lemon zest
3 tablespoons avocado oil or coconut oil
1/4 cup pure maple syrup
1/4 cup coconut sugar
2 tablespoon ground flax seeds
3/4 teaspoon coarse sea salt
Heat the oven to 350 F. In a bowl, mix the oil and maple. In another bowl, combine all remaining ingredients and top with the maple/oil mixture. Mix until every single piece is coated. Taste for seasoning and add more salt if needed. Lay the granola onto a large parchment-lined baking sheet, packing it into a thin, flat layer.
Cook the granola until it is golden brown and crunchy (about 40 minutes depending on your oven). For chunky granola, let the granola cool in the oven without breaking it apart. Only break into pieces once granola is completely cooled for those clusters we all love.