Dairy-free yogurt or greek yogurtunsweetened and plain, about ½ cup per serving
Fresh berries of choicestrawberries, black berries, blueberries
For the Paleo Granola:
Preheat the oven to 350F. Mix everything well except the dried fruits in a large mixing bowl.
Line a large sheet pan with parchment. Spread the seeds onto the prepared sheet in one single layer. Bake for 18-20 minutes or until golden brown. Stir every 10 minutes.
Use this time to finely chop the dry fruits in a small food processor. You might need to scrap the bowl and pulse a few times.
Once the nuts and/or seeds are out of the oven, let cool for 5 minutes. Toss in chopped dry fruits and set the sheet aside to let cool completely (it’ll crisp up more).
To Serve and Store:
To store: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.
To serve or pack: add the strawberry compote to a wide mouth mason jar and top with yogurt and fresh berries on top. Pack the granola in a separate container or it will get soggy. Sprinkle it over before serving.
More ways to serve: Serve the granola with cold dairy-free milk or enjoy it straight as a healthy snack!
If you can't have seeds, use 4 cups of raw mixed nuts of your choice.If you can’t have nuts, use 4 cups of raw mixed seeds of your choice.This recipe makes about 7 cups of Paleo granola. The nutritional label is calculated with monk fruit maple flavored syrup with half cup of granola per serving. It's calculated without the yogurt and fruit compote.