Lemon & Blueberry Muffin Inspired Granola
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Lemon & Blueberry Muffin Inspired Granola

with Greek Style Natural Yoghurt

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2388 kJ
Energy (kcal)571 kcal
Fat23.6 g
of which saturates13.2 g
Carbohydrate75.6 g
of which sugars41.1 g
Protein13.4 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Small sauce pan

Instructions

1

a) Zest and juice the lemon into a small saucepan.

b) Add the blueberries and sugar (see pantry for amount) to the saucepan. 

2

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.

3

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 over each yoghurt bowl, then drizzle over the remaining blueberry mixture to finish.

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