Refreshing cups of frozen yogurt swirled with Bonne MamanⓇ Blueberry Fruit Spread and granola made with Bob’s Red Mill Organic Regular Rolled Oats.
- 1 Cup Granola (see recipe below)
- 2 Tbsp. Honey
- 1 ½ Cups Greek yogurt
- 1 Tsp. Vanilla
- ½ Cup Bonne Maman® Blueberry Fruit Spread
- ⅓ Cup Fresh blueberries
Makes 9 servings
Place 9 silicone baking cups on a baking sheet.
In a small bowl, mix granola with 2 tablespoons honey. Stir until well coated.
Distribute granola mixture evenly into baking cups and press firmly with a spoon. Place in the freezer for 30 minutes to harden.
In another bowl, place yogurt and Bonne Maman® Blueberry Fruit Spread and gently fold until just combined. Once the granola has hardened, remove the baking sheet from the freezer and distribute the yogurt mixture evenly in the baking cups.
Top with a few fresh blueberries in each cup, and place the baking sheet back in the freezer for 4 hours. Once the yogurt has set, remove from the cups and enjoy!
¼ Cup Butter
¼ Cup Coconut oil
½ Cup Honey
1 Tsp. Vanilla extract
½ Tsp. Cinnamon
Pinch of salt
3 Cups Bob’s Red Mill Organic Regular Rolled Oats
½ Cup Chopped almonds
Preheat oven to 300°F.
Arrange a rack in middle of oven and line one large or two smaller rimmed baking sheets with parchment paper.
Heat butter, coconut oil, honey, and vanilla in saucepan until melted and mixed.
Turn off heat and add oats and almonds. Stir to combine and coat all of the oats with liquid mixture.
Once combined, transfer mixture to prepared baking sheet and spread into an even layer.
Use a spatula to press it into the pan.
Bake, stirring halfway through, for about 20 minutes total.
The granola is ready when golden-brown and the almonds have toasted.
Place the baking sheet on a wire rack and let cool completely.