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A delightful mix of creamy Greek yogurt, fresh banana slices, crunchy homemade granola, and a quick blueberry compote. The granola is made with gluten-free oats and freeze-dried wild blackberries, adding a unique texture and flavor. The compote is microwaved for a quick burst of fruity goodness, and the dish is finished with a drizzle of maple syrup for a touch of sweetness.
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Add the oats and maple syrup to a pan and cook until golden and crispy.
Mix in the freeze-dried blackberries.
Microwave the blueberries with a drizzle of maple syrup for 30-40 seconds until softened and bubbling.
Add the Greek yogurt to a bowl.
Top with sliced banana, the homemade granola, peanut butter, and the blueberry compote.
Finish with a little extra maple syrup and serve.
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You can substitute freeze-dried wild blackberries with any freeze-dried fruit of your choice.
Adjust the sweetness by adding more or less maple syrup according to your taste.
Can I use regular oats instead of gluten-free oats?
Yes, regular oats can be used if you don't need the recipe to be gluten-free.
How long can the granola be stored?
The granola can be stored in an airtight container for up to a week.
Can I use fresh blackberries instead of freeze-dried ones?
Yes, but the texture will be different as fresh blackberries are juicier.
Can I make the blueberry compote ahead of time?
Yes, you can make it ahead and store it in the fridge for up to 2 days.
Is there a substitute for peanut butter?
You can use almond butter, cashew butter, or any nut butter of your choice.
