Yogurt Bowls with Cherry Pesto and Hazelnut Oil-Toasted Oats from Whole Bowls: Complete Gluten-Free

Name: Yogurt Bowls with Cherry Pesto and Hazelnut Oil-Toasted Oats from Whole Bowls: Complete Gluten-Free
Ingredients: 1 teaspoon vanilla extract or vanilla bean paste; 2 teaspoons lemon juice or balsamic vinegar; 2 cups plain Greek yogurt; 1 tablespoon maple syrup; ½ teaspoon cinnamon; 1 tablespoon coconut sugar or evaporated cane sugar; 2 cups frozen, defrosted, unsweetened, dark pitted cherries or fresh cherries, pitted; ¼ teaspoon sea salt; ½ teaspoon ground cinnamon; ½ cup roasted hazelnuts; 1 tablespoon roasted hazelnut oil or extra-virgin olive oil; ½ cup large flake rolled oats (not instant)

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There’s really nothing quite as satisfying as embracing your inner flower child and serving yourself a snowy mountain of yogurt for breakfast. Because I couldn’t just have a recipe for a plain...

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Ingredients

1 teaspoon vanilla extract or vanilla bean paste
2 teaspoons lemon juice or balsamic vinegar
2 cups plain Greek yogurt
1 tablespoon maple syrup
½ teaspoon cinnamon
1 tablespoon coconut sugar or evaporated cane sugar
2 cups frozen, defrosted, unsweetened, dark pitted cherries or fresh cherries, pitted
¼ teaspoon sea salt
½ teaspoon ground cinnamon
½ cup roasted hazelnuts
1 tablespoon roasted hazelnut oil or extra-virgin olive oil
½ cup large flake rolled oats (not instant)