Blueberry (12 Jars)

Granola (whole rolled oats, milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, herb blend [sugar, cardamom, fennel seed, fenugreek, nutmeg]), organic quinoa crisps, non-GMO dried blueberries.

Allergens

Contains: wheat, almonds. May contain other tree nuts.

Serving size: 65g (2.3 oz) · 3 servings per container

Full serving — 65g (2.3 oz)
Calories 265 · Total Fat 6.5g · Saturated Fat 1g · Trans Fat 0g · Cholesterol 0mg · Sodium 100mg · Total Carbohydrate 47g · Dietary Fiber 3g · Total Sugars 18g · Added Sugars 7g · Protein 5g · Vitamin D 0mcg · Calcium 25mg · Iron 2mg · Potassium 160mg

Snack serving — 32.5g (1.15 oz)
Calories 133 · Total Fat 3.25g · Saturated Fat 0.5g · Trans Fat 0g · Cholesterol 0mg · Sodium 50mg · Total Carbohydrate 23.5g · Dietary Fiber 1.5g · Total Sugars 9g · Added Sugars 3.5g · Protein 2.5g · Calcium 12.5mg · Iron 1mg · Potassium 80mg

Full-serving values are as printed on the jar; snack values are half a serving.

Great on yogurt, with your favorite milk, on cottage cheese or straight from the jar. Here are three more ways to use it.

Blueberry Muffins with Granola Streusel

40 min · Makes 12. Bakery-style muffins with a crunchy top.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 2 large eggs
• 3/4 cup milk
• 1 tsp vanilla and the zest of 1 lemon
• 1 1/2 cups fresh or frozen blueberries
• Streusel: 3/4 cup Kin Kitchen Blueberry, 2 tbsp melted butter, 2 tbsp brown sugar

Steps

1. Heat the oven to 375°F and line a 12-cup muffin tin.
2. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. In another bowl, whisk the butter, eggs, milk, vanilla and lemon zest. Stir into the dry ingredients just until combined.
4. Fold in the blueberries and divide the batter among the cups.
5. Toss the streusel ingredients together and press a spoonful onto each muffin.
6. Bake 20–24 minutes, until a toothpick comes out clean. Cool 10 minutes in the tin.

Lemon-Blueberry Frozen Yogurt Bark

10 min + 3 hr freeze · About 16 pieces. Greek yogurt, honey and berries, frozen and snapped into pieces.

Ingredients

• 2 cups whole-milk Greek yogurt
• 2 tbsp honey
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• 1/2 cup Kin Kitchen Blueberry

Steps

1. Line a baking sheet with parchment.
2. Stir the yogurt, honey and lemon zest together.
3. Spread it about 1/4 inch thick on the parchment.
4. Scatter the blueberries and granola on top and press in lightly.
5. Freeze at least 3 hours, then break into pieces. Keep frozen in a bag.

Blueberry Granola Pancakes

20 min · Serves 4 (about 10 pancakes). The granola goes right into the pancake on the griddle.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp butter, melted, plus more for the pan
• 1/2 cup Kin Kitchen Blueberry
• 1/2 cup fresh blueberries
• Maple syrup, to serve

Steps

1. Whisk the flour, sugar, baking powder and salt in a bowl.
2. Whisk the milk, egg and melted butter, then stir into the dry ingredients. A few lumps are fine.
3. Heat a buttered griddle over medium heat and pour 1/4 cup batter per pancake.
4. Sprinkle each with a spoonful of granola and a few blueberries.
5. Flip when bubbles form on top, about 2–3 minutes, and cook 1–2 minutes more.
6. Serve granola side up with maple syrup.

See all 18 recipes for every flavor

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