Ingredients
Scale
- 1/2 cup Pumpkin seeds (raw)
- 1/3 cup Sunflower seeds (raw)
- 1/4 cup Chia seeds
- 3 tablespoons Hemp seeds
- 2 cups Greek yogurt (plain, nonfat)
- 1/3 cup Raw almonds (sliced)
- 1 1/2 cups Fresh blueberries
- 1/4 cup Unsweetened coconut flakes
- 2 teaspoons Vanilla extract (pure)
- 1 1/2 teaspoons Stevia or monk fruit sweetener
- 1/4 teaspoon Sea salt
- 1/2 teaspoon Cinnamon (ground)
Instructions
- Preheat your oven to 300 degrees Fahrenheit, and spread pumpkin seeds and sunflower seeds separately on parchment-lined baking sheets in single layers.
- Toast seeds for eight to ten minutes, stirring halfway through, until fragrant but not browned, then remove from oven and allow to cool completely.
- Repeat toasting process with coconut flakes on a separate baking sheet for five to seven minutes until lightly golden.
- Divide Greek yogurt equally among four bowls to form the base foundation for your meal.
- Drizzle vanilla extract and stevia evenly over yogurt, then stir gently and sprinkle with cinnamon and sea salt, adjusting seasonings to preference.
- Layer toasted pumpkin seeds, sunflower seeds, almonds, chia seeds, hemp seeds, and toasted coconut flakes evenly over the yogurt base.
- Top each bowl with fresh blueberries just before serving, and consume slowly following bariatric protocol.
Notes
Toast seeds at lower temperatures below 325 degrees Fahrenheit to protect delicate omega-3 oils. Measure portions precisely with a food scale to maintain nutritional consistency. Eat slowly and allow thirty minutes to one hour before consuming fluids.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Toasting and Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 8
- Sodium: 108
- Fat: 20
- Saturated Fat: 2.5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 6
- Protein: 20
- Cholesterol: 0