I will never tire of yogurt bowls.
Creamy yogurt swirled with fresh berry compote or homemade citrus curd is my idea of bliss in a bowl – Top that off with a crunchy granola or crispy nut cluster… well that’s just the stuff of dreams.
And this particular yogurt bowl was just that. Scoops of creamy vanilla yogurt swirled with tangy homemade lemon curd and topped with toasty Honey Nut Clusters.
Sweet. Simple. Delicious.
Honey Nut Clusters
These honey nut clusters are a new favourite of mine – so light and crispy, naturally sweet with just a hint of cinnamon – prepare to want to out this on top of everything… that is if you don’t eat the whole tray straight from the oven.
Things you need…
2 cups puffed kaumut (plain cheerios would work too)
1 cup puffed quinoa (puffed rice would work too)
1 cup large flake oats
1/2 tsp cinnamon
1/2 cup chopped pecans (or almonds)
2/3 cup honey
3 tbsp butter, melted (or coconut oil)
2 tsp vanilla
flaked sea salt, to taste
How to make…
Preheat oven to 350F degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together rolled oats, puffed kamaut, puffed quinoa, cinnamon and pecans.
In a small bowl, whisk together honey, melted butter and vanilla. Pour over dry ingredients and mix together with spatula until everything is evenly coated.
Spread mixture out onto prepared baking sheet and press down and out to the corners. Place in the oven to bake for 15-20 minutes or until the mix is a light golden brown.
Remove from the oven and lift the parchment paper out of the tray onto a large cooling rack. Allow to cool completely before breaking apart into larger chunks.
Store in an air tight container for up to 2 weeks. Enjoy!
Homemade Lemon Curd
Things you need…
1 cup lemon juice
1 1/2 tbsp lemon zest
1 cup sugar
2 eggs
4 egg yolks
1/2 cup unsalted butter, cubed
pinch of salt
How to make…
In a medium saucepan over medium heat, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and salt. Cook until thickened – about 8 to 10 minutes.
Remove from heat and pour through a fine sieve into a heat-proof glass bowl. Add cold cubed butter, one cube at a time, whisking until smooth after each addition. Place a piece of plastic wrap directly on the surface of the lemon curd and refrigerate for at least 6 hours or overnight.
Yogurt Bowl Assembly
1 cup plain yogurt
1/4 cup honey nut clusters
3 tbsp lemon curd
a drizzle of honey
Scoop yogurt into your bowl of choice. Swirl in lemon curd, top with fresh citrus, honey nut clusters, and a drizzle of honey. Enjoy!
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