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Mango lassi bowl with Persian granola
Earthly Superfood
Mango lassi bowl with vibrant color and crunchy Persian granola is a tasty bowl for breakfast.
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Prep Time
15
minutes
mins
baking time
15
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
American
Servings
1
person
Ingredients
Persian granola
1.5
cups
rolled oats
1/3
cup
pumpkin seeds
1/2
cup
sliced almonds
1/8
cup
pistachio
unsalted
10
dates
1/8
cup
maple syrup
1/8
cup
coconut oil
1/4
tsp
ground cardamom
1/4
tsp
ground cinnamon
1/4
tsp
salt
1
tbsp
rose water
Mango yogurt
1
cup
frozen mangoes
1
cup
greek yogurt
1/4
cup
milk
1/8
cup
dates or maple syrup
optional
Instructions
Muesli
preheat the oven to 350°F. Line the baking sheet with parchment paper.
In a bowl, combine oats, pistachio, pumpkin seeds, almonds.
In a blender, combine dates, maple syrup, coconut oil, salt, ground cardamom, ground cinnamon, rose water, and blend well.
Pour the mixture onto the oats and stir well. Transfer them into a baking sheet and smooth into an even layer.
Bake for 15 minutes or until golden brown, tossing halfway. set aside to cool.
Once it is cooled store in an airtight container.
Mango lassi
In a blender combine the mango, yogurt, maple syrup, and milk and blend until smooth.
To assemble the bowl, spoon mango lassi into the bowl and top with Persian granola as much as you like. Serve immediately.
Notes
To make it vegan: Add coconut yogurt and coconut milk in place of Greek yogurt.
Keyword
Breakfast, lassi, Mango, muesli, smoothie