This post is sponsored as part of Boulder Locavore’s ongoing partnership with Udi’s Gluten-Free, exploring gluten-free recipes, health and wellness.
I loved yogurt as a kid. There was always something so mysterious about opening the lid to the individual container, seeing the creamy white yogurt peering up like a blank canvas with no clue as to the fruit layer buried below. It was a bit like digging for buried treasure for me to plunge the spoon to the bottom, stirring up the sweetness below.
When I went to college I grew to appreciate yogurt in a whole new way. I went to the University of California at Santa Cruz. It was an eclectic university offering pass or no record with a narrative evaluation at the time, and no grades. Coupled with the wooded, hilly terrain and isolated small college groupings by discipline, the university attracted a variety of students and a bit of a hippie vibe. The mascot is the banana slug; see what I mean? It wasn’t until John Travolta wore a UCSC banana slug t-shirt in the movie Pulp Fiction that it seemed cool.
It was here that I developed the more sophisticated familiarity with plain yogurt served on granola. The granola was of course homemade, in chunky, nutty clumps and always served over yogurt. It was like no one had ever heard of or wanted to hear of granola with milk as I’d always had it. I jumped on board along, starting to wear wrap around skirts, little make-up and appreciated communing with nature as I’d haul what seemed like miles between my classes on tree shrouded pathways. On a few occasions I even spotted a 7-inch banana slug making its barely discernable way across a moist trail in full blown lemon yellow glory.
Today I rarely wear wrap around skirts, love make-up and haven’t seen a banana slug since those collegiate years. However, I do still love granola and yogurt, and feel that same hippie-chic in eating it. My dilemma with breakfast is that I’m often on the go. Driving kids to school. Having early morning meetings. Going to the gym (ok, ok, it’s been a few months but I will start again soon). I love having something to eat on the go.
Recently I’ve renewed my love of mixing together yogurt, granola and fruit and packing them in Mason jars to take with us. They aren’t just for breakfast either. Great as a post work out snack, after school treat or a snack anytime really. For this recipe I used pint size Mason jars but you can always half-size to 8-ounce jars and one layer of each yogurt and granola instead of two if desired.
- ½ cup Granola, divided (I used Udi’s Gluten-Free Active Omega-3 Cherry Walnut and Antioxidant Blueberry-Cashew granolas)
- 1 cup Vanilla-flavored yogurt, divided; your choice of fat content, type (Greek, etc) or plant-based
- ½ cup Assorted sliced Fresh Fruit (I used banana, kiwi, blueberries and clementine segments)
- Add ¼ cup of granola to the bottom of a 1 pint jar.
- Layer ½ cup yogurt, remaining ¼ cup granola, remaining ½ cup yogurt and the fruit.
- Seal and store in the refrigerator until taking it on the go! Recommend eating it the same day.
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.