My kids love their grandma’s homemade granola recipe. Grandma makes sure to make an extra batch for them every time she makes it. This time when my oldest was sent home with a giant tub of granola, I decided to make some yogurt covered blueberries for the freezer – we had a bounty of amazing blueberries this summer and even between snacks and sangria, we couldn’t eat them all.
 
But now, well, we’ve run out of granola. And, Grandma is in Scotland. So, what else is there to do but whip something up on my own? I have done it before, but this time I decided to be a bit more conscious of what I was doing and what I was trying to do. Typically I just let the kids pour things into a big bowl, melt some butter and brown sugar and call it good to go. Today, I made the best homemade granola I’ve ever had – and the kids still got to help.
 
The Yogurt Covered Blueberries are my Pinterest Post for the week. Come on by every Friday for a Pinterest-Inspired Posts. You can follow me on Pinterest here: RealisticMama Sometimes I will even post other DIY projects. But, today I give you Yogurt Covered Blueberries, which I pinned to my board: Obviously Yummy. These are fun and easy to make with your kids, too.
 
 
 
Yogurt Covered Blueberries 

 

1. Start with FROZEN blueberries (this helps so much in the dipping process)
2. Stir your choice of yogurt until lightly whipped (you can use any kind – mix and match flavors by using lemon or strawberry or stick with something simple and use Greek yogurt with honey)
3. Using a toothpick dip and swirl blueberries in the yogurt
4. Place on wax papered cookie sheet
5. Freeze for 2 hours
6. Pop them off the paper and store in airtight container
7. Store in freezer

 

 
Granola
 
Ingredients
  • 6 Cups Old Fashioned Rolled Oats
  • 2 Cups Honey Wheat Germ
  • 1 Cup Chopped Walnuts
  • 1 Cup Rice Crispies
  • ½ Cup Shredded Sweetened Coconut
  • ½ Stick Butter
  • 2 Tablespoons Honey
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Vanilla
  • Pinch of Salt
Instructions
1. Combine dry ingredients in large bowl
2. Mix well
3. Preheat oven to 250 degrees
4. Melt butter in saucepan on low heat
5. Add honey
6. Add brown sugar
7. Bring to simmer
8. Stir until smooth
9. Remove from heat
10. Stir in vanilla
11. Pour over dry mixture
12. Mix together
13. Line 2 cookie sheets with parchment paper
14. Spread evenly
15. Bake for 1 hour, stirring every 15 minutes

 

 

 

 

Bacon and Radish Chicken Noodle Soup Recipe
Key Lime Cheesecake Bar Recipe