BLUEBERRY-VANILLA BREAKFAST CEREAL WITH YOGURT AND BLUEBERRY PRESERVES
I eat a lot of yogurt when I'm working, but without something crunchy on top I'm just not satisfied. That's where this breakfast cereal comes in. I always have some in my pantry and even in my freezer for when the need arises. Sometimes I'll skip the yogurt and just pour some in a big bowl with milk, which is why I call it cereal and not granola, but you can call it whatever you want.
Provided by Justin Chapple
Categories main-dish
Time 1h40m
Yield Makes 8 cups (2 1/4 pounds)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a small saucepan, melt the butter over low heat.
- In a large bowl, toss the oats, flour, brown sugar and salt until well mixed.
- Whisk the maple syrup, honey and vanilla seeds into the melted butter. Scrape the butter mixture into the bowl with the oat mixture and, using a rubber spatula, mix until the oats are evenly coated. Spread the oats in an even layer on the prepared baking sheet.
- Bake the cereal for about 20 minutes, stirring two or three times, until golden and almost dry. Stir in the blueberries and bake for 5 minutes more. Let the cereal cool completely, stirring occasionally to break up the clumps, before serving.
- Spoon some yogurt into bowls. Top with some cereal and jam and serve.
BLUEBERRY PRESERVES
Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.-Shannon Arthur, Portsmouth, Ohio
Provided by Taste of Home
Time 35m
Yield 3 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY VANILLA YOGURT POPSICLES RECIPE - (4.5/5)
Provided by á-6498
Number Of Ingredients 3
Steps:
- In a small bowl, stir honey and blueberries together. Set aside. In a blender combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved Fill popsicle molds with 1½ cups yogurt. Layer blueberry mixture on top. Freeze 4-24 hours, until popsicles are frozen through. I like to freeze mine for 24 hours.
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