Protein-Packed Greek Yogurt with Honey and Toasted Granola

Rinse 1/2 cup fresh blueberries under cold water, remove any stems, and pat dry with a paper towel.

Place 2 tbsp walnut halves on a cutting board and roughly chop into small, bite-sized pieces.

Heat a large skillet over medium heat and add 1 tbsp coconut oil, swirling to coat the bottom as it melts.

Add 1 cup old fashioned rolled oats and the chopped walnuts to the skillet; toast for 5 minutes, stirring frequently until the oats turn golden and smell nutty.

Drizzle 1.5 tbsp maple syrup and sprinkle 1/2 tsp ground cinnamon over the oats in the skillet, stirring constantly for 2 minutes until the mixture is evenly coated and crispy.

Remove the skillet from the heat and transfer the toasted granola mixture to a plate to cool and harden for at least 5 minutes.

In a medium mixing bowl, combine 2 cups Greek yogurt, 4 tbsp vanilla whey protein powder, and 1/2 tsp vanilla extract.

Whisk the yogurt mixture vigorously for 1 minute until the protein powder is completely incorporated and the yogurt is smooth and fluffy.

Divide the protein-enriched yogurt evenly between two serving bowls.

Top each bowl with half of the cooled toasted granola and half of the fresh blueberries.

Finish each serving by drizzling 1 tbsp honey over the top before serving immediately.