We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook blueberries and a squeeze of lemon juice in a pan until soft and jammy. Let it cool.
Toast gluten-free oats, honey, shredded coconut, pecans, and a drizzle of olive oil in a pan until golden and crunchy. Let it cool.
Place yogurt in a bowl.
Add blueberry compote on top.
Add sliced strawberries and kiwi.
Top with a generous handful of homemade granola.
Finish with crunchy peanut butter.
Want to keep this recipe for later? We can email it to you!
You can substitute Greek yogurt with any yogurt of your choice.
For a nut-free version, replace pecans with sunflower seeds or pumpkin seeds.
Adjust the sweetness of the granola by adding more or less honey.
Can I use store-bought granola instead of homemade?
Yes, store-bought granola can be used if you prefer or are short on time.
How long does the blueberry compote last?
The blueberry compote can be stored in an airtight container in the fridge for up to 5 days.
Can I use frozen blueberries for the compote?
Yes, frozen blueberries work well for the compote. Just cook them directly from frozen.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats, the recipe is gluten-free.
Can I make the granola ahead of time?
Absolutely! The granola can be made ahead and stored in an airtight container for up to a week.
