Bart's Recipes
Carefully rinse the blueberries under cold running water and drain well in a sieve. Select a large breakfast bowl where all the elements will have plenty of room. Stir the almond butter vigorously first so it becomes slightly more liquid and is ready to use immediately.
Spoon the full-fat Greek yogurt into the breakfast bowl and smooth the top slightly with the back of a spoon. Sprinkle the oat-free coconut-almond granola in an even layer over the yogurt. Then distribute the drained blueberries over this crispy layer.
Take a tablespoon of almond butter and drizzle it in a thin stream over the yogurt, granola and berries. Add a pinch of cinnamon and distribute evenly over the top of the dish to finish.
Serve the breakfast immediately after preparation. By serving the bowl right away, you prevent the granola from absorbing moisture from the yogurt and keep the texture of the dish optimally crispy.
