Protein-Packed Greek Yogurt with Honey and Toasted Granola

Roughly chop 1/3 cup raw walnut halves into bite-sized pieces.

Wash 1/2 cup fresh blueberries under cold water and pat them thoroughly dry with a paper towel to prevent the yogurt from becoming watery.

Heat a large skillet over medium heat and add 1 tbsp neutral cooking oil.

Add 1 cup raw old fashioned oats and the chopped 1/3 cup walnuts to the skillet. Toast for 5-6 minutes, stirring frequently with a spatula, until the oats turn a light golden brown and smell nutty.

Stir in 1/2 tsp ground cinnamon and 1/2 tsp vanilla extract, ensuring the oats are evenly coated.

Drizzle 1.5 tbsp honey over the oat mixture in the skillet. Stir constantly for 1-2 minutes until the honey bubbles and the mixture becomes sticky and clumped.

Remove the skillet from the heat and transfer the granola onto a flat plate. Spread it out in a thin layer and let it sit for 10-12 minutes to cool and harden into crunchy clusters.

While the granola cools, place 2 cups plain Greek yogurt and 1 scoop vanilla whey protein powder into a medium mixing bowl. Whisk vigorously for 1 minute until the powder is fully incorporated and the yogurt is light and fluffy.

Divide the protein-infused yogurt evenly between two bowls or glasses.

Top each bowl with half of the cooled toasted granola and 1/4 cup fresh blueberries.

Finish by drizzling the remaining 1.5 tbsp honey (0.75 tbsp per bowl) over the top of each serving.