Ingredients:

  • 2 cups (180g) Old-fashioned rolled oats
  • 3 tbsp (63g) Honey or Grade A Maple Syrup
  • 2 tbsp (28g) Melted coconut oil
  • 1/4 tsp (1.5g) Sea salt
  • 2 cups (450g) Full-fat Plain or Vanilla Greek Yogurt
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tbsp (21g) Honey
  • 1/2 cup (75g) Fresh blueberries or halved raspberries
  • 1 tbsp (10g) Chia seeds or hemp hearts

Instructions:

  1. In a medium bowl, combine the rolled oats, melted coconut oil, 3 tablespoons of honey, and sea salt. Stir until every oat is evenly coated. Firmly press approximately 1.5 tablespoons of the mixture into the bottom of 12 silicone muffin liners using the back of a spoon to pack it tightly.
  2. In a separate bowl, whisk together the Greek yogurt, vanilla extract, and the remaining 1 tablespoon of honey until smooth and glossy. Spoon approximately 2-3 tablespoons of the yogurt mixture over each granola base, smoothing the tops with a spatula.
  3. Arrange the fresh berries and chia seeds on top of the yogurt layers. Place the muffin tin on a level shelf in the freezer. Freeze for at least 2 hours, or until the yogurt is firm to the touch.