Last week, I meal planned for the first time in a long time! I used to be so regimented about planning what we were going to eat throughout the week, but with so much going on this summer, I’ve let it slip through the cracks. It was SO refreshing flipping through cookbooks and my Pinterest boards to find recipes.
Throughout the week, I took a break from making my own recipes, and made three new dishes from other bloggers I follow. All of the food was absolutely delicious. It’s something I’ve been needing for a long time, and it’s always inspiring cooking and eating recipes that aren’t mine.
Today’s recipe is actually inspired by one of our favorite places to eat around here – Blackberry Market. It’s a cafe in Glen Ellyn that serves breakfast, sandwiches, salads, soups and a lot of delicious market sides. Sometimes, my husband and I will stop in for breakfast and split a sandwich or cinnamon roll, and also grab a container of their delicious yogurt and granola.
In the spring and I believe into summer, they had yogurt with lemon curd and blackberries. I loved the combo so much, that I decided to make it at home. If you’re pressed on time, buy the yogurt, lemon curd and granola at the store! It’s just a great combo to enjoy whether homemade or store-bought. If you end up making it, don’t forget to tag #marinamakeseats.
Greek Yogurt with Lemon Curd & Homemade Granola
Homemade Greek Yogurt
Serves 4
Ingredients
- Homemade Greek yogurt (see recipe here) or 4 cups of store-bought Greek yogurt
- 1/4 cup of lemon curd
- Homemade granola (see ingredients and recipe below) or 1/2 cup of granola
Homemade Granola
- 2 tablespoons of butter, melted
- 1 tablespoon of vanilla extract
- 1/4 cup of honey
- 1 1/2 cups of rolled oats
- 3/4 cup of sliced almonds
- 1/4 cup of chia seeds
- 1/8 teaspoon of salt
DirectionsÂ
For directions on how to make homemade Greek yogurt, please click here.
To make the homemade granola, preheat your oven to 300 degrees and place parchment paper on a baking sheet or pan. Place the butter, vanilla extract and honey in a medium bowl and stir to combine. Place the oats, almonds, chia seeds and salt in a separate medium bowl and stir to combine. Drizzle the wet ingredients over the dry ingredients and stir until everything is moist (I hate that word, but I’m struggling to find another one!).
Place the granola on the prepared baking sheet/pan and spread it out evenly. Don’t spread the granola too thin, you want it all to be touching each other so it can clump together easily.
Bake the granola for 45 minutes, stirring with a spatula every 15 minutes to ensure everything cooks evenly. Remove from the oven and let it cool. You will likely have granola left over. Place any leftovers in an airtight container for up to a week.
To assemble, place the yogurt in a bowl, top with a tablespoon of lemon curd, a couple of tablespoons of granola and a couple of blackberries.
Marina Makes 