Ingredients:

  • 1.5 cups old-fashioned rolled oats
  • 1/4 cup raw honey
  • 2 tbsp almond butter
  • 1/2 tsp sea salt
  • 1.5 cups plain 2% Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup fresh blueberries
  • 1 tbsp chia seeds

Instructions:

  1. In a medium mixing bowl, combine the rolled oats, honey, almond butter, and sea salt. Mix thoroughly until the oats are evenly coated and the texture resembles wet sand.
  2. Place silicone liners into a 12-count muffin tin. Distribute one heaped tablespoon of the oat mixture into each liner.
  3. Using the back of a small spoon or a tamper, press the oat mixture down with significant force to create a compacted, sturdy base.
  4. In a separate bowl, whisk together the Greek yogurt, vanilla extract, and lemon juice until smooth and velvety.
  5. Dollop the yogurt mixture over the granola bases, using a spatula to smooth the tops evenly.
  6. Press fresh blueberries and chia seeds into the top of the yogurt layer to anchor them.
  7. Place the muffin tin in the freezer for at least 2 hours until the cups are completely firm.
  8. Peel back the silicone liners and serve immediately or store in an airtight container in the freezer.