Protein-Packed Greek Yogurt with Honey and Toasted Granola
10min
10min
2
612
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Chef's Note
Making your own granola in a skillet is much faster than oven-roasting and allows you to toast the nuts to your exact preference. For the best texture, ensure the oats have cooled for at least 2 minutes before adding them to the yogurt so they stay crisp.
Tags
Ingredients
2.25 cups non-fat Greek yogurt
2/3 cup raw rolled oats
4 tbsp honey
2 tbsp raw sliced almonds
2 tbsp raw chopped walnuts
2 tbsp hemp hearts
2 tbsp chia seeds
1/2 cup fresh blueberries
1/2 tsp ground cinnamon
1 tsp vanilla extract
Instructions
- 1
Place a large dry skillet over medium heat and add 2/3 cup raw rolled oats, 2 tbsp raw sliced almonds, and 2 tbsp raw chopped walnuts.
- 2
Toast the oat and nut mixture for 6-7 minutes, stirring frequently with a wooden spoon to ensure even browning and to prevent the 2 tbsp almonds from burning.
- 3
Once the mixture is fragrant and golden brown, remove the skillet from the heat and immediately stir in 1/2 tsp ground cinnamon, then transfer the granola to a plate to cool.
- 4
In a medium mixing bowl, combine 2.25 cups non-fat Greek yogurt, 2 tbsp hemp hearts, 2 tbsp chia seeds, and 1 tsp vanilla extract.
- 5
Vigorously stir the yogurt mixture for 1 minute until the 2 tbsp chia seeds and 2 tbsp hemp hearts are evenly suspended throughout the cream.
- 6
Rinse 1/2 cup fresh blueberries under cold running water and pat them completely dry with a paper towel.
- 7
Divide the yogurt mixture evenly between two serving bowls.
- 8
Top each bowl with half of the toasted granola mixture and 1/4 cup of the fresh blueberries.
- 9
Finish by drizzling 2 tbsp honey over each bowl just before serving to maintain the crunch of the oats.
Nutrition Information (per serving)
612
39g
74g
20g
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