Citrus & Blueberry Granola Bowls
This recipe comes from chef, recipe writer, and food stylist Emily Cooper.
These hearty breakfast bowls are a celebration of our favorite seasonal citrus - sweet Tarocco blood oranges, and tangy Dancy tangerines. Creamy La Fermière yogurt adds protein, and Frog Hollow Farms granola brings texture and crunch.
Top it all off with a handful of blueberries and a drizzle of local honey for a fast and wholesome breakfast.
1 Frog Hollow Farm Tarocco blood orange
1 Knoll Farm Dancy tangerine
1-4.9 oz La Fermière Orange Blossom Honey Yogurt
⅓ cup Frog Hollow Farm granola
⅓ cup blueberries
2 teaspoons Joceline’s Honey
Makes 1 serving
5 minutes active time
5 minutes total time
Prep the blood orange: cut off the top and bottom of the fruit and stand on one of the flat sides. Use a knife to trim away the peel and white pith, starting from the top and following the shape of the fruit. Slice into rounds.
Peel the tangerine and separate into segments.
Add the yogurt to a bowl with the granola. Top with the blueberries and citrus. Drizzle with honey and dig in!