Breakfast Yogurt Bowls
Dawn Food Products
2 Kirkland Signature blueberry muffins
½ cup old-fashioned rolled oats
¼ cup sweetened shredded coconut
¼ cup sliced almonds
3 tablespoons vegetable oil
2 tablespoons clover honey
¼ cup dried cranberries
½ cup fruit yogurt
Preheat oven to 350°F. Grease a baking tray.
With a paring knife, core the muffins, cutting 1 inch in from the edge and ¾ of
the depth of each muffin. Remove the muffin cores and place in a small mixing
bowl. Set the cored muffins on serving plates.
Crumble the muffin cores in the bowl. Add oats, coconut and almonds. Mix well.
In a separate bowl, combine oil and honey. Add to the oat mixture and mix well.
Pour the mixture onto the prepared baking tray and toast in the oven for
10-15 minutes, stirring every 5 minutes to ensure even toasting. Remove from
the oven and let cool completely, 30 minutes. Add dried cranberries and mix well.
