Description
Blueberry Yogurt Clusters are a delightful combination of crispy oats and creamy yogurt, bursting with the sweet-tart flavor of fresh blueberries. Each bite offers a satisfying crunch followed by a smooth, tangy finish that leaves you craving more.
Ingredients
Scale
- For the Clusters:
- 2 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Yogurt Coating:
- 1 cup Greek yogurt
- 1/2 cup fresh blueberries
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine rolled oats, shredded coconut, honey, melted coconut oil, vanilla extract, and salt. Mix until well combined.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, stirring halfway through, until golden brown and crispy.
- Remove from the oven and let cool completely.
- In a separate bowl, mix Greek yogurt with honey (if using) until smooth.
- Gently fold in fresh blueberries into the yogurt mixture.
- Once the oat mixture is cool, form small clusters and dip them into the yogurt mixture, allowing excess to drip off.
- Place the coated clusters on a parchment-lined baking sheet and freeze for at least 1 hour until set.
Notes
- Make-ahead: These clusters can be made in advance and stored in the freezer for up to 2 months.
- Storage: Keep in an airtight container in the freezer for optimal freshness.
- Substitutions: Use agave syrup instead of honey for a vegan option, or swap blueberries for raspberries or strawberries for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: snacks
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 clusters
- Calories: 150
- Sugar: 8 grams
- Sodium: 50 milligrams
- Fat: 6 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams
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