I take breakfast pretty seriously. I’ve never been one of those people who can just skip breakfast or have a coffee or smoothie to start the day. Nope. I need real food. Don’t get me wrong, I do love a coffee or smoothie as well, but liquid doesn’t count as food according to my stomach. Emmylou is definitely taking after me in this regard as well – so much so that she often asks what’s for breakfast before she goes to bed at night! Girls got an appetite. Haha.
I often give her Greek yogurt with nuts and store bought granola because it’s high in fats and protein (I just buy the plain yogurt and drizzle a little honey or maple syrup on it cut down on the sugar), but the past couple of months I’ve been experimenting with making my own granola instead and I’m hooked. It’s so easy and inexpensive to make your own, and totally customizable as well. This past weekend I thought I would try out a toasted coconut version because we’re big coconut fans around my house. So Sunday morning I got up a bit early and set to work. Making the granola is easy enough, but it takes about 40 minutes to cook. Luckily I had extra blueberries to snack on while we waited though J. I then painstakingly layered the yogurt (which I had mixed with a tiny bit of maple syrup), granola, and blueberries so it looked extra pretty for the pictures, and we dug in! Also I’m exaggerating about the layering. It wasn’t THAT difficult. Lol. Also, I love these cups for yogurt. They are actually plastic so I don’t worry about Emmylou breaking them, but they look just like glass.
One note about this recipe: I didn’t put quantities for the yogurt and blueberries because how much you use would obviously be dependent on how many you are making, and how large you want them to be. And you will have lots of leftover granola for the rest of the week. I just store mine in a large zip-lock bag in the cupboard.