Lemon & Blueberry Muffin Inspired Granola
with Greek Style Natural Yoghurt | Serves 2
The iconic flavours of a lemon and blueberry muffin but served with granola on Greek style yoghurt. This is a simple yet delicious breakfast to remember.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Lemon
125 grams
Blueberries
120 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
300 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
5 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Zest and juice the lemon into a small saucepan.
b) Add the blueberries and sugar (see pantry for amount) to the saucepan.
a) Heat the blueberry mixture on medium heat until it turns a deep purple colour and slightly thickens, 4-5 mins.
b) Set aside to cool, 5 mins.
a) Divide the yoghurt between 2 serving bowls.
b) Add 1 quarter of the blueberry mixture to each bowl, then lightly mix to create a swirl.
c) Scatter the granola evenly over each yoghurt bowl, then spoon over the remaining blueberry mixture to finish.
