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Chocolate Stovetop Granola Yogurt Bowl

Homemade chocolate granola, creamy Greek yogurt, fresh persimmons, and juicy blueberries. A crunchy, chocolatey breakfast bowl that tastes like dessert! The best part? The granola comes together in one pan in just 15 minutes, no oven needed

Total time
25–30 min
Serves
2 with leftover granola
Published
Recipe by
Saba
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Chocolate Stovetop Granola Yogurt Bowl

The recipeDine in Colors

Chocolate Stovetop Granola Yogurt Bowl

Prep
5 min
Cook
10 min
Cooling
10–15 min
Total
25–30 min
Serves
2 with leftover granola

Ingredients

Chocolate Stovetop Granola

  • 1 cup Old-fashioned rolled oats
  • ¼ cup Chopped almonds
  • ¼ cup Unsweetened coconut flakes
  • 2 tbsp Chia seeds
  • 2 tbsp Unsweetened cocoa powder
  • 3 tbsp Pure maple syrup
  • 1 tbsp Unsalted butter
  • ½ tsp Vanilla extract
  • pinch of Flaky sea salt

Yogurt Bowls

  • 1½ cups Plain Greek yogurt
  • 1 Ripe Fuyu persimmon, thinly sliced
  • ½ cup Fresh blueberries
  • Honey, for drizzling
  • Chocolate shavings, for finishing

Instructions

Chocolate Stovetop Granola

  1. Step 1Melt butter in a large nonstick skillet over medium-low heat. Add oats, almonds and toast for 3 to 4 minutes, stirring frequently until fragrant
  2. Step 2Reduce heat to low. Stir in coconut flakes, cocoa powder, maple syrup, chia seeds, vanilla, and salt. Cook for another 3 to 4 minutes, stirring until evenly coated and lightly toasted
  3. Step 3Let cool completely for 10 to 15 minutes to crisp up, then break into clusters

Yogurt Bowls

  1. Step 4Divide Greek yogurt between two bowls. Top with chocolate granola, sliced persimmons, and fresh blueberries
  2. Step 5Add chocolate shavings and a drizzle of honey

Tips

Store leftover granola in an airtight container at room temperature for up to 1 week, once completely cooled

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