If only I had a dime for every Greek yogurt bowl I’ve ever had……..
I’m always excited to share a new recipe, but when it’s one this close to my heart I have a special excitement. Before I get to that though, quick question; how do you feel about shopping? Malls and department stores really aren’t a place I frequent. I’m being completely honest when I say that shopping has never been my thing. Like, I’m not the type of girl to spend tons of money on new clothes, shoes, or anything else that I don’t really need and there are certain stores I even dread having to go into. Actually, when I do need something I’ll usually procrastinate shopping for it as long as possible because I’m just not a fan of clothes shopping.

Now when it comes to new food styling props or ingredients it’s a totally different story. Does it make me really strange that I’d waaaaaaay rather spend an hour grocery shopping than step foot in a clothing store, or that I get more excited about receiving gifts that revolve around the kitchen than I do about makeup or girly things?

This week one of my go-to stops for miscellaneous dishes and kitchen items is having a sale on my favorite brand of dishes. Okay, now that’s definitely my weakness. Walking down the aisles I have to restrain myself from getting one of everything, and oh they have so many things to choose from it’s nearly unfair!

Yep, I could blow some serious money there if I didn’t have any self-control. I mean, at regular price it’s not too hard to remind myself I don’t need every shape and size of plate or bowl they have and in every color, but when it’s all on sale I’m like “Someone has to drag me away from here before I buy them all!” I might just have to avoid this store until the sale’s over if I don’t want to end up on a hoarding reality show. Hey, you can be proud of me though, because the last time I was there I walked away with only some very small crème brûlée dishes (I can’t wait to use those soon, by the way!)

Okay, but back to the recipe, I’m pretty sure you guys know this by now, but the majority of recipes I share here are things I’ve made for my family. In fact, the inspiration behind me starting this blog years ago was because I was spending a huge part of everyday in the kitchen creating new things for everyone in my house and I fell in love with both the recipe creation and food photography aspects.

I get asked a lot where I get my ideas and the truth is I’m never without inspiration from my household. I also get the question of what happens to all the extras from my recipes and if I eat them all myself. I just have to laugh at those inquiries because I’m like “What extras?” Well, the answer is that I definitely don’t eat it all myself. I mean, I do love food, but there’s no way I’d be able to do what I do without the help of my awesome family and with the exception of some of my crazier trials, I can always count on them to volunteer their tasting expertise when. There’s a lot of people around and it’s often we have even more when friends and extended family drop in. Yeah, going through all the food is never a problem.

Anyway, It’s pretty not as often that I share something that’s more of a personal favorite because I just have so many of my family’s favorites to share most of the time. In this case though, I’m sharing something that was basically designed for me. It’s typically berries and a vanilla granola that I reach for, but the idea for this chocolate hazelnut granola was something I’ve been testing this week and I finally think I perfected it. I had some beautiful oranges that paired perfectly and the colors together, just spot on right?

You can use whatever type of Greek yogurt you like, or even substitute it with a non-dairy yogurt or chia pudding. The combination of the crunchy sweet granola, with the refreshing fruit, and something creamy is what makes the magic, so if you have an intolerance for dairy, no worries. Also, berries are always a great choice for the fruit or just use whatever fruit is in season. This recipe really is so versatile it hardly counts as a recipe.

Chocolate Hazelnut Granola Orange Greek Yogurt Bowl

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2 servings + extra granola

Ingredients

Chocolate Hazelnut Granola:

3 cups rolled oats (gluten free if needed)
2 tablespoons almond flour
2 tablespoons arrowroot powder (or cornstarch)
1 tablespoon coconut oil, melted
2 tablespoons cocoa powder
1/4 cup chocolate hazelnut butter
2 tablespoons almond milk (or any liquid)
2 tablespoons maple syrup or honey
1/4 cup raw sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup raw hazelnuts, roughly chopped
1 (5 ounce) orange flavored chocolate bar

Greek Yogurt Bowls:

2 cups plain Greek yogurt (non-fat, low fat, or whole milk)
2 tablespoons maple syrup or honey, plus more for topping
1 medium blood orange, peeled and sliced
1 medium orange or 2-3 clementines, peeled and sliced

Instructions

Chocolate Hazelnut Granola:

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a small sauce pan melt together the coconut oil, hazelnut butter, maple (or honey), and sugar. Once melted stir in the vanilla, salt, arrowroot, cocoa, and almond milk until smooth. Now fold in the almond flour and oats and scrape the mixture out onto prepared pan. Spread into an even layer and place in the oven to bake. After about 12 minutes add the hazelnuts.
Bake for 25-30 minutes total, stirring every 5 - 7 minutes throughout cooking. The granola is done when the clusters are golden brown. Allow the granola to cool completely. Once cooled, add the chopped chocolate chunks. Store in an airtight container for up to one week.

Greek Yogurt Bowls:

Stir together the Greek yogurt, honey, and vanilla and scoop into bowls for serving. Top the yogurt with the oranges and granola and serve.

For more great food ideas, please do not forget to look at my other recent food posts

1. Coconut Vanilla Fluffy Bunny Ears Cupcakes
2. 30-Minute Thai Basil Asian Steak Stir-Fry
3. Nutella Tiramisu
4. Hummus & Veggies Mediterranean Mezze Board
5. Spring Bunny Tracks Confetti Blondies
6. Mint Chocolate Chip Avocado Mousse Cups
7. Raspberry Pomegranate Oats in a Jar
8. Coconut Almond Ranch Fried Chicken Nuggets
9. Chocolate Spelt Greek Yogurt Waffles + Maple Nut Butter Syrup
10. Moroccan Ribboned Carrot Raddicchio Salad

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:

Master Toolkit: Steemit Resource Guide Illustrated by @sndbox

Also, a huge shoutout to @rigaronib for designing my logo!

Do you want to learn more about me? Click here to see a recent @wadepaterson interview with me - 20 questions with @gringalicious

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