Protein-Packed Greek Yogurt with Honey and Toasted Granola
10min
17min
2
610
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Chef's Note
Warming the honey and peanut butter before mixing with the oats ensures the granola is perfectly coated without clumps. If you prefer a crunchier texture, let the granola cool completely on the baking sheet before adding it to the yogurt.
Tags
Ingredients
3 cups Plain Greek Yogurt (2% fat)
1 cup Old Fashioned Rolled Oats (Raw)
1/4 cup Raw Almonds
2.5 tablespoons Honey
1 tablespoon Chia Seeds
2 teaspoons Natural Peanut Butter
Instructions
- 1
Preheat your oven to 325°F (165°C) for toasting the granola.
- 2
Roughly chop 1/4 cup raw almonds into small, bite-sized pieces.
- 3
In a small saucepan over low heat, combine 1 tablespoon of honey and 2 teaspoons of natural peanut butter, warming for 2 minutes until the mixture is thin and easily whisked.
- 4
In a medium mixing bowl, combine 1 cup raw rolled oats, the 1/4 cup chopped almonds, and 1 tablespoon chia seeds.
- 5
Pour the warmed honey-peanut butter mixture over the dry ingredients and stir thoroughly until the oats and nuts are evenly coated.
- 6
Spread the granola mixture in a thin, even layer on a baking sheet and bake for 15 minutes, stirring halfway through to ensure a uniform golden-brown toast.
- 7
Remove the granola from the oven and allow it to cool for 5 minutes; it will become crunchier as it rests.
- 8
While the granola cools, portion 3 cups of plain Greek yogurt into two bowls (1.5 cups per bowl).
- 9
In the small saucepan (wiped clean), warm the remaining 1.5 tablespoons of honey over low heat for 1 minute until it reaches a thin, pourable consistency.
- 10
Divide the toasted granola evenly between the two bowls of yogurt and finish by drizzling the warmed honey over the top of each serving.
Nutrition Information (per serving)
610
40g
69g
21g
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