Friday’s hygge: Yogurt with blueberry compote and crunchy granola. It’s time for Friday’s hygge again. This time it’s Greek yogurt with homemade blueberry compote and crunchy granola with peanut butter and chocolate. Serve this hyggelige sweet dish as a delicious dessert or as a sweet touch to a brunch. The granola is a really old recipe—I’d actually completely forgotten about it, but just as well that I remembered it, because it’s scrumptious. You can replace the yoghurt with Icelandic skyr or whatever you like best. Try it with gooseberry marmelade or rhubarb compote, too.
I’m so sorry that it’s taking so long between my regular recipes and my Friday hygge recipes. I have the last photoshooting day for my forthcoming cookbook on Monday and then I’ll have more time to develop new recipes for the blog. Hope you have a great day!
Ingredients
Crunchy granola
See recipe here
Blueberry compote
200 g blueberries, frozen
3 tbsp. sugar
1 tsp. vanilla
1 tbsp. water
Zest of 1 lemon
Extras
Yoghurt, e.g, Greek yoghurt
Approach
Crunchy granola
Make the granola and leave it to cool.
Blueberry compote
Put all the ingredients in a little saucepan and bring them to a boil. Continue boiling until some of the liquid has evaporated and the compote thickens slightly. Pour it into a sterilized jar.
Serve yogurt with the blueberry compote and crispy granola. Enjoy!
