Blueberry Yogurt Bowl Recipe
Blueberry yogurt, strawberries, granola, blueberry reduction
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Ingredients
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Blueberry Reduction
Yogurt Base
Toppings
Method
Blueberry Reduction
- 1
Combine ingredients
In a small saucepan, combine 1 cup blueberries, 2 tbs granulated sugar, 2 tbs water, and 1 tsp lemon juice.
- 2
- 3
Reduce and thicken
Lower heat to medium-low and simmer uncovered for 6–8 minutes, stirring occasionally, until the berries have broken down and the mixture thickens slightly. If you prefer a smoother sauce, mash the berries with the back of a spoon or a small potato masher while simmering.
- 4
Finish
Remove from heat and stir in 0.25 tsp vanilla extract. The reduction will thicken further as it cools. Let it cool at least 5 minutes before using; if you want it cooler faster, transfer to a small bowl and place in the fridge for 5–10 minutes.
Yogurt Base
- 5
Sweeten the yogurt
In a mixing bowl, combine 1.5 cups plain Greek yogurt, 2 tbs honey, 0.25 tsp vanilla extract, and 0.125 tsp salt. Stir until smooth and the honey is fully incorporated. Taste and adjust sweetness (add up to 1 additional tsp honey if desired).
Assembly & Toppings
- 6
- 7
- 8
- 9
Finish garnishes
Sprinkle 1/2 tbs chia seeds over each bowl and tuck 4 fresh mint leaves into each bowl as a garnish. Drizzle a little extra honey on top if you like.
- 10
Serve
Serve immediately so the granola stays crunchy. Leftover blueberry reduction can be refrigerated in a sealed container for up to 1 week; rewarm gently or use cold.
