1. Preheat your oven to 350F.
2. Zest and juice one lemon, measuring out approimately 1 tbsp. In a medium bowl whisk together the BeeMaid Honey, vegetable oil, lemon juice, zest vanilla and egg. Slowly add in the dry ingredients and dried blueberries, stirring as you go. Once all ingredients have been added, give a final good mix, dispersing the dried blueberries evenly throughout.
3. Using an ice cream or cookie scoop, add small scoops of the oat mixture to a lined baking sheet. If you find your mixture is not sticky enough, add more honey and mix thoroughly before scooping.
4. Bake for 22 minutes unitl the tops of the clusters are golden brown. Once ready, remove and let cool on a baking rack for 10 minutes.
5. In a seperate medium sized bowl, mix together the Greek yogurt, powdered sugar and remaining lemon juice. Stir together with a spoon until a slightly runny icing consistency is formed. Place parchment paper below the baking rack and drizzle the icing on top of each of the clusters. Top with extra dried blueberries or lemon zest as desired.
6. Enjoy right away or store in a ziplock bag in the fridge for a sweet snack paired with a cup of tea.
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645 Black Diamond Blvd.
Winnipeg, Manitoba
Canada, R2J 4M7
Téléphone 204-786-8977
Télécopieur 1-866-788-8030
Courriel 204-783-8468
