Protein-Packed Greek Yogurt with Honey and Toasted Granola
10min
10min
2
606
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Toasting the oats and walnuts in a dry skillet is a game-changer; it unlocks a deep, toasted flavor that raw oats simply don't have. If you prefer a crunchier texture, let the granola cool completely on a flat plate before adding it to the yogurt.
Tags
Ingredients
2.5 cups plain 2% Greek yogurt
2/3 cup raw rolled oats
3 tbsp raw walnut halves
2.5 tbsp honey
2 tbsp chia seeds
1 cup fresh blueberries
1 tsp ground cinnamon
1/2 tsp vanilla extract
Instructions
- 1
Rinse 1 cup of fresh blueberries under cold water and pat them dry with a paper towel.
- 2
Roughly chop 3 tbsp of raw walnut halves into bite-sized pieces.
- 3
Place a large non-stick skillet over medium heat. Add 2/3 cup raw rolled oats and the 3 tbsp chopped walnuts to the dry pan.
- 4
Toast the oats and walnuts for 5 minutes, stirring frequently with a wooden spoon, until the oats turn a light golden brown and smell nutty.
- 5
Reduce the heat to low. Stir in 1 tsp ground cinnamon and 1 tbsp of the honey. Continue to cook for 2 minutes, stirring constantly to ensure the honey coats the oats and walnuts without burning. Remove the skillet from the heat and let the granola cool for a few minutes to crisp up.
- 6
In a medium mixing bowl, whisk together 2.5 cups of 2% Greek yogurt and 1/2 tsp vanilla extract until smooth and well combined.
- 7
Divide the vanilla-infused yogurt equally between two serving bowls.
- 8
Top each bowl with half of the toasted granola mixture, 1/2 cup of the fresh blueberries, and 1 tbsp of chia seeds.
- 9
Finish each serving by drizzling the remaining 1.5 tbsp of honey (0.75 tbsp per bowl) over the top for a final touch of sweetness.
Nutrition Information (per serving)
606
38g
68g
20g
Reviews (0)
No reviews yet
Be the first to review this recipe!