Greek Yogurt Breakfast Bowls

About This Recipe

High protein yogurt bowls with fresh berries, almond butter, and homemade cinnamon cashew granola.

Ingredients

• 48 oz Vanilla Nonfat Greek Yogurt
• 36 oz Fresh Blueberries (rinsed)
• 1/3 cup 84g Almond Butter
• 1 cup 96g Rolled Oats
• 1/2 cup 56g Raw Cashew Halves
• 1 Tablespoon 14g Butter
• 1/4 cup 60g Maple Syrup
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Cayenne Pepper (optional)
• 1/4 cup Dried Cranberries

Instructions

1. To make the granola, preheat your oven to 325ºF and line a quarter sheet pan with parchment paper. Mix all the granola ingredients together and spread across the sheet pan. Bake for 25-30 minutes until golden brown. Let the granola cool before adding to the yogurt bowls or storing in an airtight container at room temperature.
2. To make 8 breakfast bowls, use 3/4 cup (6 oz) Greek yogurt, heaping 3/4 cup (4.5 oz) blueberries, 2 teaspoons (10-11g) almond butter, and 1 oz granola per bowl. For best results, store the granola on its own and add when serving.