So, I may have eaten my weight in cookies this past week, but, the one thing I can always count on to keep me on track is breakfast. With the exception of some special weekend breakfasts, most mornings begin with yogurt, fresh fruit and just a little something crunchy. Usually, I go with plain, unsweetened yogurt because sugar is that one thing I try really hard to control. Sometimes though, it’s nice to change things up to avoid getting bored with the same foods.
I love fruity yogurts, but the hard part, is finding one that is completely natural, and not loaded with sugar (or dreaded aspartame). I recently found siggi’s, an Icelandic style skyr*, and I’m loving it. One read of the label and I know you will as well. siggi’s is all natural, made from the milk from grass-fed cows, no artificial sweeteners, no gelatin, no artificial coloring, preservatives or high fructose corn syrup. Most of their flavored varieties range from nine to eleven grams of sugar compared to most brands that have up to twenty-five grams! If I’m going to start the day with twenty-five grams of sugar, I want pancakes!
Siggi’s is rich, creamy and feels like a dessert! To give it an added crunch, I love this granola! It gives me that nuttiness I want with the added nutritional benefits of quinoa. I make this purposely low in sugar. That touch of honey is just enough that once you add this to a sweetened yogurt, you’ll never miss sugar-laden granola. To be honest, my daughter loves this granola just as it is for a snack. She thinks it’s the perfect amount of sweetness.
Coconut Almond Quinoa Granola
2 teaspoons melted coconut oil
1 tablespoon honey (use pure maple syrup to keep this vegan)
1 teaspoon pure vanilla extract
pinch of sea salt
1/2 cup uncooked quinoa, rinsed and drained well
1/4 cup sliced almonds
1/4 cup unsweetened coconut flakes
Preheat your oven to 350 degrees. Line a baking sheet with parchment.
In a medium glass bowl, melt the coconut oil in the microwave for about one minute. Remove from the microwave and add the honey, vanilla and salt. Mix to combine and add the quinoa and almonds. Stir until completely coated and spread onto the parchment lined sheet.
Bake for about 18 to 20 minutes, stirring a few times.
Remove the granola with the parchment and set on a rack to cool. Place the coconut flakes on the baking sheet and bake in the oven for just 3 to 5 minutes or until golden, stirring and watching closely. It can burn quickly.
Add the coconut to the granola and mix to combine. You’ll have to break up the large pieces of granola a bit.
Store in a jar in the refrigerator for up to two weeks.
Pomegranate and Passion Fruit Parfait
5.3 ounce siggi’s Pomegranate and Passion Fruit yogurt
3 tablespoons Coconut Almond Quinoa Granola
2 – 3 tablespoons fresh pomegranate arils
Top yogurt with granola and pomegranate arils.
*Skyr is Iceland’s strained yogurt. It is made from cow’s milk after the cream has been removed, making it naturally fat-free. Traditional yogurt is made up of mostly water. Skyr comes from taking that yogurt and straining it, leaving you with a thick, creamy delicious custard-like treat. It actually takes three times more milk to make skyr than traditional yogurt.
For more great recipes using siggi’s, take a peek here!
siggi’s rather delicious yogurts with simple ingredients and not a lot of sugar.
Try delicious flavors like vanilla, pumpkin & spice, and mixed berries & açai, power up your breakfast with their recipes and print a coupon.
This is a sponsored conversation written by me on behalf of siggi’s Dairy. The opinions and text are all mine.