This is a follow up recipe from my Sunday pancakes with blueberry compote. It has become one of my very favorite snacks and a wonderful way to use the leftover compote. I like my morning snacks to be high in protein with a balance of healthy fats. Greek yogurt is a wonderful option. If you have ever tried to eat plain greek yogurt, you may be painfully aware that it’s similar to trying to chow down on a bowl of sour cream. I like sour cream on my Mexican dishes, just not so much as a snack.
Greek yogurt has grown in popularity in the past few years. This means there are lots of tasty options at just about every grocery store. Unfortunately, those options are usually packed with lots of extra ingredients and an alarming amount of added sugar. The additives and sugar can quickly turn your “healthy” snack into a unhealthy downward spiral.
Making your own fruit flavored yogurt is one of the best ways to ensure you are getting the max nutritional benefit. Enter my leftover blueberry compote. It’s the perfect way to add natural sweetness and flavor for a nutritional snack. The only thing that makes this better is the addition of homemade grain-free granola. Some healthy fats to make for the perfectly balanced snack.
Ingredients:
Blueberry Yogurt:
- 1 cup plain greek yogurt or plain yogurt
- 1/4 cup blueberry compote
- 1-2 tsp. maple syrup or honey (optional for added sweetness)
Grain-free Granola:
- 1/4 cup chopped almonds
- 1/4 cup chopped pecans
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup coconut chips or shredded coconut
- 1/4 cup chia seeds
- 1 tbsp. melted coconut oil
- 1-2 tbsp. pure maple syrup
- 1 tsp. cinnamon
Recipe:
- Pre-heat oven to 300 degrees. Pour the nuts and seeds into a large bowl. Give them a quick mix using your clean hands or spoon.
- In a small ramekin combine melted coconut oil and maple syrup. Slowly pour the liquid mixture over the nuts and seeds. Stir until nuts are coated evenly.
- Add nuts to a baking sheet. Make sure they are in a thin layer. Use two baking sheets if necessary. Bake for 10 minutes. Remove nuts from oven and stir them on the baking sheet. Place back into oven for 5-10 minutes (until nuts have browned).
- Remove nuts from oven and leave in a thin layer to cool.
- Combine all ingredients for blueberry yogurt in a bowl and stir until the blueberry compote is completely mixed in.
- Once nuts and seeds have completely cooled, add the granola mixture to your yogurt and enjoy.