Greek Yogurt & Chia Oatmeal Pb Protein Crunch Bowl Recipe

1. Combine and Mix

In a medium bowl or a blender jar, add 1 cup Greek yogurt, 1/4 cup rolled oats, 1/4 cup milk, and (if using) 1 scoop vanilla protein powder. Stir vigorously until evenly combined. If you prefer a smoother, creamier texture, pulse 3–5 times in a blender just until combined. The oats will soften slightly from the yogurt and milk.

2. Taste the base and adjust thickness: if too thick, add up to 1–2 tablespoons more milk; if too thin, let sit 5 minutes for oats to absorb or add a tablespoon more yogurt.

3. Incorporate Peanut Butter and Honey

Warm 2 tablespoons peanut butter (10–15 seconds in microwave) so it's easier to blend. Add warmed peanut butter and 1 tablespoon honey to the yogurt-oat mixture. Fold thoroughly until the peanut butter is fully incorporated and the mixture is smooth and slightly glossy.

4. Add Chia Seeds

Stir in 1 tablespoon chia seeds until evenly distributed. Let the mixture rest 5–10 minutes so chia seeds swell and oats soften further (if you have longer, you can refrigerate 20–30 minutes for more thickness).

5. Prepare Toppings

While the base rests, slice half a banana into thin rounds (about 1/2 cup). Measure 1 teaspoon cacao nibs, 1/4 cup granola, and 2 tablespoons sliced almonds.

6. Assemble the Bowl

Spoon the yogurt-oat-peanut butter base into a serving bowl. Arrange banana slices over one side of the bowl. Sprinkle the granola across another section, then scatter the sliced almonds and cacao nibs on top.

7. Drizzle Peanut Butter

Warm 1 teaspoon extra peanut butter briefly (5–8 seconds) until drizzly. Using a spoon, drizzle the warmed peanut butter in a thin stream over the bowl for a glossy finish.

8. Finish and Serve: If desired, add a pinch (1/4 tsp) of sea salt over the top to amplify flavors. Serve immediately for best crunch, or refrigerate up to 2 hours if you prefer colder, more-set texture.