Ingredients
Scale
- 2 cups plain Greek yogurt (full-fat or low-fat depending on preference)
- 1 cup fresh blueberries (you can use frozen if fresh aren’t available)
- 2 tablespoons honey (adjust to taste; maple syrup works well as a substitute)
- 1 teaspoon pure vanilla extract
- 1 tablespoon chia seeds (optional, for added texture and nutrition)
- 1/4 cup granola or crushed nuts (optional, for crunch)
When I’m making this recipe with my sister Ouma, she loves to toss in a handful of crushed almonds instead of granola—Mama Lou always said, “A little crunch makes the heart sing.” And if you want to keep it vegan, swapping Greek yogurt for coconut or almond-based yogurt works beautifully.
Instructions
- Start by washing your fresh blueberries gently under cold water. If using frozen, let them thaw slightly so they release their natural juices.
- In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Stir well until the honey is fully incorporated, creating a smooth and creamy base.
- Fold in the blueberries carefully, so they remain whole and burst with flavor when you bite into them.
- If you’re using chia seeds, sprinkle them on top and stir gently. These seeds add a lovely texture and a nutritional boost, just like Mama Lou used to add a sprinkle of flaxseed to her morning dishes.
- For an added crunch, sprinkle granola or crushed nuts over the top before serving. This step is optional but highly recommended—my sister Ouma swears by it!
- Serve immediately, or chill for 10–15 minutes if you prefer it colder. The flavors meld beautifully with a little rest, reminding me of lazy weekend mornings when Mama Lou’s kitchen smelled of fresh fruit and vanilla.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
