Blueberry Yogurt Cups

My family loves yogurt for breakfast and snacks. They could probably easily go through 18-20 of the little store-bought yogurt cups in just one week. Not only is that expensive, but the flavorings and fruit sauce are a little suspect. Making your own allows you to control exactly what goes in it and they are much cheaper ounce-for-ounce than store-bought.

I like to make 4 oz. servings for snacks and 8 oz. servings for a more substantial breakfast. The 4 oz. wide-mouth jelly jars are perfect snack-size storage containers and I like 8 oz. jelly jars for the breakfast-sized portions. You don't want to top the yogurt with granola until right before serving. I keep a container full of granola on the counter for sprinkling on the yogurt right before eating.

Yields: 4 (8 oz. ) servings,  or 8 (4 oz.) servings

1/2 C. blueberries, fresh or frozen
1 Tbsp. honey
Pinch cinnamon
1 Tbsp. water

3 1/2 C. vanilla yogurt
1/2 C. Honeyed Granola , optional

In a saucepan, combine blueberries, honey, cinnamon, and water. Bring to a low boil over medium heat. Cook , stirring occasionally, until the berries burst. Remove from heat and allow to cool.

When berries have cooled, divide among the jars. Top each with yogurt, cover , and refrigerate until ready to eat. Sprinkle with granola and enjoy.
Note: For 8 oz. servings, I like to layer the yogurt and fruit by placing a spoonful of berries in the bottom of the jar and then filling the jar 1/2 way with yogurt. Repeat with the remaining fruit and yogurt. Refrigerate until ready to eat, top with granola, and enjoy.