Blueberry Lavender Yogurt Cups
If you’re looking for an easy breakfast to prep for the week, I highly recommend these blueberry lavender yogurt cups. I love blueberries because they are so yummy and rich in antioxidants! I also love the lavender blueberry flavor combo! Lavender is fabulous for its soothing and calming affects. These yogurt cups are good for the body, mind, and soul!
What you will need
Blueberries – You can use frozen or fresh. I used frozen blueberries because they really give off that deep blue/purple color.
Granola – My absolute favorite granola is a gluten free and sprouted one by Lark Ellen Farm. Sprouted nuts and seeds are more bioavailable which means we can absorb the nutrients more easily.
Cashew Butter – In this recipe we will use a little raw cashew butter make the frozen yogurt cups more creamy.
Coconut Oil – This provides more healthy fats to the yogurt cups and also helps to bind the crust.
Dairy Free Plain Yogurt – You can use whatever brand you like, and it doesn’t necessarily have to be dairy free.
Honey or Maple Syrup – you can use whatever sweetener you like more or have on hand. I personally like honey in this recipe because I think it tastes better with the lavender/blueberry flavor.
Edible Dried Lavender – This gives the yogurt cups a nice natural lavender essence. Never use a lavender essential oil when cooking or baking. Essential oils are not to be used internally because they are very potent.
How to make the blueberry lavender yogurt cups
First, in a food processor, add the granola and then processes for a couple minutes or until a crumb consistency forms. Add the granola to a bowl along with the melted coconut oil and mix well. Divide the granola mixture evenly between 12 muffin cups and set aside.
Next, in the food processor add the yogurt, blueberries(if using frozen make sure to thaw them a bit), honey, cashew butter and lavender. Process until everything is well blended. Pour the blueberry-lavender yogurt mixture evenly among the muffin cups. Add a few blueberries on top of the yogurt cups and then place them on a sheet pan. Place in the freezer to set for at least 2 hours or overnight.
When ready to enjoy, take them out of the freezer and let thaw for 10-15 minutes before enjoying.
How to serve and store
Store the yogurt cups in the freezer for up to 3 months. When ready to enjoy, take them out of the freezer and let thaw for a few minutes before enjoying.
Other recipes you will enjoy
Frozen Strawberry Yogurt Matcha Cups
Blueberry Lavender Yogurt Cups
Equipment
- Food Processor
- Muffin cups
Ingredients
- 2 cups dairy free plain yogurt*
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup honey or maple syrup
- 2 tbsp dried edible lavender
- 2 cup gf granola
- 1/3 cup cashew butter
- 2 tbsp melted coconut oil
Instructions
- In a food processor, add the granola and then processes for a couple minutes or until a crumb consistency forms.
- Add the granola to a bowl along with the melted coconut oil. Mix well.
- Divide the granola mixture evenly between 12 muffin cups and set aside.
- In the food processor add the yogurt, blueberries(if using frozen make sure to thaw them a bit), honey, cashew butter and lavender. Process until everything is well blended.
- Pour the blueberry-lavender yogurt mixture evenly among the muffin cups. Add a few blueberries on top of the yogurt cups and then place them on a sheet pan.
- Place in the freezer to set for at least 2 hours or overnight.
- When ready to enjoy, take them out of the freezer and let thaw for 10-15 minutes before enjoying.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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