There’s nothing better than fresh local fruit. Blueberry season is my absolute favorite. I’m super excited to be collaborating with BC Blueberries on this post. Blueberries are not only rich in vitamins and antioxidants, they also pack big flavor. When they’re in season, we try to eat them every day.
We usually have them with granola or cereal but it’s nice to mix things up, so I have included a couple of super easy blueberry recipe ideas for you.
I’m in love with this blueberry granola yogurt parfait. It is so delicious, easy to make and super healthy too.
If you want to start your day with a healthy breakfast, you really should think about making your own granola. Most store-bought granola is loaded with fat and sugar. Like most people, I don’t have a lot of time on weekday mornings for breakfast so I usually make a batch of granola on the weekend and store it in the fridge for the week. The granola in this recipe only takes 10 minutes to prepare on the stovetop. It’s far faster than baking it in the oven and it tastes even better because it crisps up beautifully in the pan.
Although blueberries can be a little tart, cooking them brings out the natural sugars in the fruit. I added just a touch of vanilla and maple syrup to the compote to enhance the flavor. This blueberry compote is divine. You’re going to love it!
You can easily turn this simple breakfast parfait into a sophisticated dessert by serving it in formal glassware. You could also serve the blueberry compote with vanilla ice cream if you prefer. This recipe can be easily adapted to be vegan by substituting vegan yogurt or Nicecream. It can also be gluten-free if you use gluten-free oats.
I also like making healthy yogurt popsicles with the blueberry compote and granola. Just mix the blueberry compote into some yogurt and pour the mixture into popsicle molds. Add a layer of granola for a little crunch. It’s so good!
If you want to achieve a layered look, you can blend the compote with the yogurt in a food processor to achieve different hues of purple. It’s going to taste great no matter how you choose to style your popsicles.
With the weather warming up, it’s always nice to have something yummy in the freezer to cool you down. If you don’t have popsicle molds, you can use ice cube trays instead. The portions will be smaller, but that’s ideal for snacking. If you end up making either the granola yogurt parfaits or the popsicles, please let me know what you think. 🙂
A healthy and delicious breakfast or dessert
- 1/2 cup water
- 2 cups fresh blueberries
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla
- 2 tbsp maple syrup
- 1 tbsp sunflower oil
- 2 cups rolled oats (or gluten-free oats)
- 1/2 cup sliced almonds
- 2 tbsp maple syrup
- 1 tbsp butter (or vegan butter or sunflower oil)
- 1 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp cardamom (or cinnamon)
- 1/8 tsp fresh ground nutmeg (optional)
- 2 tbsp dried fruit (blueberries, cranberries or goji berries) (optional)
- 2 tbsp roasted seeds (pumpkin, sunflower or flax) (optional)
- 500 grams plain Skyr or Greek yogurt (or vegan yogurt)
- 1/2 cup fresh BC blueberries for garnish
- blueberry compote, as needed
- granola, as needed
Add the water, blueberries and lemon juice to a medium saucepan and simmer on medium-low heat for 10 minutes. Use a wooden spoon to occasionally muddle the blueberries.
Reduce the heat to low.
Add the vanilla and maple syrup and stir.
Allow the compote to simmer on low heat for a couple more minutes, stirring occasionally. Some of the blueberries should still remain whole. The compote should be the consistency of syrup, not jam.
Remove the compote from the heat. Allow the compote to cool while you prepare the granola.
Heat 1 tbsp of sunflower oil in a large non-stick pan on medium-low heat. Add the rolled oats and stir with a wooden spoon for 2 minutes. Then add the sliced almonds and stir for 5 more minutes, or until the almonds are a light golden brown.
Reduce the heat to low. Move the oats and almonds to one side of the pan. Add the butter, maple syrup and vanilla to the pan and stir until combined. Mix everything together.
Stir for a couple more minutes. Take the pan off the heat.
Add the spices, the dried fruit and seeds. Stir to combine.
Allow the granola to cool.
Pour 2 to 3 tbsp of the cooled blueberry compote into a glass.
Add a layer of yogurt next. The quantity will depend on the size of your glass.
Then add some granola on top.
Garnish with fresh blueberries and mint.
Store the extra granola in an airtight container in the fridge for up to a week.