Sautéed Vanilla Bean Persimmon Yogurt Bowls with Quinoa Granola

Name: Sautéed Vanilla Bean Persimmon Yogurt Bowls with Quinoa Granola
Ingredients: For the BOWLS:; 2 persimmons, diced; 1 tablespoon vanilla bean ghee (I use Fourth & Heart brand..you can sub coconut oil too); 2 teaspoons maple syrup; seeds from 1 vanilla bean; pinch of cinnamon; pinch of salt; 3 cups plain Greek yogurt (vanilla would be good here too!); For the GRANOLA:; 1 1/4 cup oats (use gluten free if needed); 1/2 cup quinoa, rinsed; 1/2 cup sliced almonds; 1 tablespoon coconut oil, melted; 1 tablespoon almond butter (the natural drippy kind); 3 tablespoons maple syrup; 1 teaspoon vanilla; 1 teaspoon cinnamon; 1/4 teaspoon salt

"Say hello to the most cozy, healthy fall breakfast! I am officially OBSESSED with this vanilla bean ghee. I've been making butter coffee with it every morning, and I dreamt up this breakfast recipe using..."

INGREDIENTS

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For the BOWLS:

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2 persimmons, diced

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1 tablespoon vanilla bean ghee (I use Fourth & Heart brand..you can sub coconut oil too)

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2 teaspoons maple syrup

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seeds from 1 vanilla bean

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pinch of cinnamon

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pinch of salt

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3 cups plain Greek yogurt (vanilla would be good here too!)

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For the GRANOLA:

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1 1/4 cup oats (use gluten free if needed)

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1/2 cup quinoa, rinsed

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1/2 cup sliced almonds

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1 tablespoon coconut oil, melted

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1 tablespoon almond butter (the natural drippy kind)

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3 tablespoons maple syrup

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1 teaspoon vanilla

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1 teaspoon cinnamon

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1/4 teaspoon salt

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