Protein-Packed Greek Yogurt with Honey and Toasted Granola

Place a large dry skillet over medium heat for 2 minutes to preheat.

Roughly chop 55 grams of raw almonds into bite-sized pieces.

Add 80 grams of rolled oats and the chopped almonds to the hot skillet. Toast for 5-6 minutes, stirring frequently, until the oats smell nutty and the almonds are slightly golden.

Sprinkle 1/2 teaspoon of ground cinnamon over the oat mixture and stir for 30 seconds.

Drizzle 1 tablespoon of the honey over the oats in the skillet. Stir constantly for 2 minutes as the honey bubbles and coats the mixture, creating small toasted clusters. Remove the skillet from heat and spread the granola onto a plate to cool and harden.

In a medium mixing bowl, combine 500 grams of non-fat Greek yogurt, 1 teaspoon of vanilla extract, and the remaining 2 tablespoons of honey. Whisk vigorously until the yogurt is smooth and the honey is fully incorporated.

Rinse 1/2 cup of fresh blueberries under cold water and pat them completely dry with a paper towel.

In two serving glasses or bowls, layer half of the sweetened yogurt into the bottom.

Divide the cooled toasted granola mixture and the 2 tablespoons of chia seeds evenly between the two servings, sprinkling them over the yogurt layer.

Top each serving with the remaining yogurt and the fresh blueberries before serving immediately.