Yogurt with Blueberries and Granola
This is a lip-smackin’, high kickin’, cream of the crop yogurt bowl. I use unsweetened Greek, yogurt and rely on the sweetness from the blueberries and granola to offset the tangy yogurt. I love the sweet juices from the frozen blueberries and the warm, crunchy granola. This is such an easy snack to make and tastes way better then a individual cup of yogurt from the grocery store. This is JACKED Kitchen after all, I can’t let you settle for boring yogurt!
Granola, blueberries and yogurt may be three of the most consistently stocked foods in my house. If not fresh blueberries at least frozen blueberries. Part of eating healthy for me is having healthy foods on hand so I don’t end up grabbing junk snacks or fast food on the go. A yogurt bowl is always a quick breakfast or snack. Yogurt works great in oatmeal, smoothies or as a substitute in place of sour cream or mayo. Frozen blueberries defrost fast and don’t get as mushy as some other types of frozen fruit. I put them into muffins, on top of salads and into smoothies.
Granola does take a little bit of time to make, but the ingredients and portions are very forgiving. I usually just mix together whatever I have on hand and then melt together sweeteners such as honey, brown sugar, peanut butter or agave to make the granola stick together. I buy the nuts, seeds and dried fruit in bulk and store them in plastic containers. They stay fresh for a long time, and when I have them on hand I always find a way to use them whether its toasting them to put on top of a salad or using them as filler in burgers and smoothies. It can be a little costly to stock up on nuts and seeds, but I find I always end up using them.
Yogurt with Blueberries and Granola Recipe
The yogurt bowl serves 1 while the Granola serves 2-3.
Ingredients
Granola
- 1 cup old fashioned oats
- 1/4 cup wheat germ
- 2 Tbsp quinoa, uncooked
- 1/4 cup almonds, chopped
- 1/4 cup walnuts, chopped
- 1 Tbsp pumpkin seeds
- 2 Tbsp raisins, cherries, or craisins (optional)
Sweetener
- 1/3 cup brown sugar
- 2 Tbsp coconut oil
- 1 Tbsp butter, melted
- 2 Tbsp + 1/2 Tbsp honey
- 1 tsp vanilla
- 1 tsp kosher salt
- 1 Tbsp cocoa powder
Yogurt and Fruit
- 1 cup yogurt (I prefer plan Greek yogurt, but pick what you like best.)
- 1/4 cup fresh blueberries, washed
- 1/4 cup frozen blueberries
- *I like using both fresh and frozen blueberries, but you may use one or the other.
Directions
Make the Granola
- Preheat the oven or toaster oven to 400.
- If using whole almonds and walnuts, roughly chop them with a knife or pulse in a food processor for 1/4 cup of each type of nut. (Or buy pre-chopped nuts.)
- On a foil lined baking sheet add 1 cup old fashioned oats, 1/2 cup wheat germ, 1 Tbsp uncooked quinoa, 1 Tbsp pumpkin seeds, 1/4 cup chopped almonds and 1/4 cup chopped walnuts. Spread the mixture evenly across the baking sheet.
- Add the baking sheet to the oven and toast for 10-12 minutes. Stir the mixture about every 3 minutes to prevent it from burning.
- While the granola toasts, in a small bowl melt 1 Tbsp of butter in the microwave. To the melted butter, add 1/3 cup brown sugar, 2 Tbsp coconut oil, 2 Tbsp honey, 1 tsp vanilla, 1 tsp kosher salt, and 1 Tbsp cocoa powder. Stir to combine.
- Put the sugar mixture back in the microwave for about 30-45 seconds. Remove the bowl (be careful, it may be hot). Stir the mixture until the sugar starts to dissolve. If needed, microwave for an additional 15 seconds.
- Remove the toasted granola from the oven and pour into a large bowl. Add 2 Tbsp of dried fruit, if using. Stir to combine.
- Add three-quarters of the warm sugar mixture to the granola, and stir until all of the granola is coated. Add more of the sugar mixture as needed (you may not use it all.)
- Let the granola set in a bowl to cool. Unlike granola bars you don’t want to press the granola together – keep it loose.
Prepare the Fruit
I prefer to use both fresh and frozen blueberries in this recipe. You may do both or choose one or the other.
- Wash and dry 1/4 cup of fresh blueberries.
- Place 1/4 cup of frozen blueberries in a small bowl. Heat the blueberries in the microwave for 50-60 seconds to defrost. Don’t discard the juice from the blueberries.
- Set blueberries aside.
Make the Yogurt Bowl
- In a bowl, add 1 cup of yogurt.
- Add 1/4 cup to 1/2 cup of the granola.
- Add the blueberries and sauce from the frozen blueberries (if using).
- Drizzle the yogurt with an additional 1/2 Tbsp of honey (optional).
My favorite nuts in granola are almonds and walnuts, but you can swap for whatever type of nuts you like. I also like pumpkins seeds, but you can substitute other seeds or add different types such as hemp or chai. This granola saves well for several days if you want to double the recipe. Store the extra in a airtight container.
Use the Extra Ingredients
Store extra nuts and seeds in airtight containers. Eat them as a snack or toast and add them to cereal, salads or pasta. Keep extra wheat germ in the refrigerator and add to baked goods or oatmeal bars.
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