Treat yourself to a Superfood Breakfast
Blueberry Yoghurt with Lemon and Cinnamon Granola
Super charge your day with your own flavoured yoghurt and homemade toasted müsli
Blueberry Yoghurt with Lemon
4 servings
- 5 dl or 16.9 oz. of natural yoghurt (eco if you can find it)
the yellow peel of a lemon
1 package of frozen thawed blueberries, or fresh (250 gr or 8.8 oz.)
2 bananas
Do this:
1. Mix yoghurt, lemon peel and blueberries in a bowl.
2. Put yoghurt in serving bowls and top it with bananas and granola (see below recipe)
Home made Cinnamon Granola
4-6 servings
4 dl or 13.5 oz. of oats
1 dl or 3.4 oz (shredded) coconut
1/2 dl or 1.7 oz. sunflower seeds (natural no salt)
1 dl or 3.4 oz. honey
1 tbs cinnamon
1 tbs hot water
1/2 dl or 1.7 oz. dried cut apple pieces
1/2 dl or 1.7 oz. raisins
1/2 dl or 1.7 oz. pumpkin seeds (natural no salt)
1/2 dl or 1.7 oz. linseeds
Do this:
1. Put the oven on 175° degrees, or 350 F.
2. Mix oats, shredded coconut and sunflower seeds in a bowl.
3. Stir honey, cinnamon and water in a bowl. Gently pour it over the oatmeal mix and blend well.
4. Spread the mixture on a bakingplate paper on a bakingplate. Roast in oven for 15-20 minutes. Stir mix after 10 minutes. Put plate back in oven. Let it cool off afterwards.
5. Mix with dried apple pieces, raisins, pumpkin seeds and linseeds. Keep in jar with a tight lid.
For everyone?
Blueberry yoghurt with lemon: Egg and gluten free. Make it lactose free: Use lactose free yoghurt. Make it milk protein free: Change yoghurt to a milk free alternative, for example Alpro Soya Yofu Naturel
Cinnamon Granola: Lactose-, milk protein-, and egg free, if you use pure oats
