Homemade Granola Bowls with Greek Yogurt & Blueberries
Breakfast

Homemade Granola Bowls

with Greek Yogurt & Blueberries

10 MIN
$13.99 2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This crunchy granola features rolled oats tossed with coconut flakes, almonds, and warming spices like cinnamon and cardamom. We're toasting it in the pan until delightfully golden, then finishing it off with a melted butter-honey mixture and serving it with creamy yogurt, fresh blueberries, and blueberry jam.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Homemade Granola Bowls with Greek Yogurt & Blueberries
Title
  • 6 oz Blueberries
  • 1 cup Plain Nonfat Greek Yogurt
  • ½ cup Rolled Oats
  • 1 oz Unsweetened Coconut Flakes
  • 2 tsps Honey
  • 1 Tbsp Light Brown Sugar
  • 1 oz Salted Butter
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Blueberry Bourbon Spread
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
time-saving
tips & techniques
step-by-step
instructions
1 Toast the granola

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the blueberries. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium- high until hot. Add the oats, coconut flakes, almonds, and half the warming spices (you will have extra). Toast on medium-high, stirring occasionally, 5 to 6 minutes, or until golden brown. Transfer to a bowl. Rinse and wipe out the pan.

2 Finish the granola & serve your dish

To the same pan, add the butter, honey (kneading the packet before opening), sugar, and a pinch of salt; stir to combine. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the butter is melted and browned (it should smell nutty and toasted). Transfer to the bowl of toasted granola; stir to coat. Serve the finished granola topped with the yogurt, blueberry spread, and blueberries. Enjoy!

Tips from Home Chefs

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Homemade Granola Bowls

1 Toast the granola

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the blueberries. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium- high until hot. Add the oats, coconut flakes, almonds, and half the warming spices (you will have extra). Toast on medium-high, stirring occasionally, 5 to 6 minutes, or until golden brown. Transfer to a bowl. Rinse and wipe out the pan.

2 Finish the granola & serve your dish

To the same pan, add the butter, honey (kneading the packet before opening), sugar, and a pinch of salt; stir to combine. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the butter is melted and browned (it should smell nutty and toasted). Transfer to the bowl of toasted granola; stir to coat. Serve the finished granola topped with the yogurt, blueberry spread, and blueberries. Enjoy!

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