Greek Yogurt with Chocolate Raspberry Granola
Greek Yogurt with Chocolate Raspberry Granola
Brie Thompson
9
10 minutes
15 minutes
Crunchy, toasty, and just chocolatey enough to feel like a treat, this granola is a breakfast I get excited about. Blood Orange Infused Olive Oil and Vine-Ripened Raspberry White Barrel Aged Balsamic add a bright berry note, while honey and chopped dark chocolate keep every bite sweet and satisfying. Spoon this chocolate raspberry granola over Greek yogurt with fresh raspberries and a drizzle of balsamic.
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Ingredients
- 2 cups Old-Fashioned Oats
- ½ cup Sliced Almonds
- ½ cup Pepitas
- ¼ cup Blood Orange Infused Olive Oil
- 2 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
- 2 Tbsp Honey
- 2 Tbsp Brownie Batter Sugar Shaker
- ¼ tsp Vanilla Bean Infused Sea Salt
- 3 oz Dark Chocolate Bar, chopped
- Greek Yogurt and Fresh Raspberries, for serving
- Vine-Ripened Raspberry White Barrel Aged Balsamic, to finish
Directions
Preheat the oven to 350°F.
Combine the oats, almonds, pepitas, Blood Orange Infused Olive Oil, Vine-Ripened Raspberry White Barrel Aged Balsamic, honey, Brownie Batter Sugar Shaker, and Vanilla Bean Infused Sea Salt in a large bowl.
Spread the granola in a single layer on a parchment-lined baking sheet. Bake until toasted, 10 to 15 minutes.
Let the granola cool completely. Fold in the chopped chocolate.
Top Greek yogurt with the granola and fresh raspberries. Finish with a drizzle of Vine-Ripened Raspberry White Barrel Aged Balsamic. Serve immediately.