Last weekend, my little family of three stayed at a bed-and-breakfast in East Hampton, The Hedges Inn. They had the most amazing breakfast spread on Sunday morning and we couldn’t decide what to grab first, so we had a little bit of everything. My favorite was the blueberry yogurt with granola in a perfect sized jar on ice. So, I set out to recreate easy versions of a few of the special items from their brunch. First up, the yogurt.
I used Chobani blueberry non-fat Greek yogurt. And KIND vanilla blueberry clusters granola.
I layered the yogurt with granola in small, glass containers and stuck them in the fridge to get nice and cold.
A little more fun to serve yogurt in these pretty containers than the standard plastic ones and the crunch of the granola is the perfect addition to one of my morning staples.