Honey Fig Yogurt Crunch

• 250 g Greek yogurt — Plain nonfat Greek yogurt
• 110 g fresh figs, quartered — Fresh figs
• 25 g granola — Plain oat granola, labeled wheat-free and nut-free
• 15 g almonds, chopped — Roasted unsalted almonds
• 8 g honey — Pure honey
• 0.4 g cinnamon — Ground cinnamon

Method

1. 1Measure ingredients: Make the honey yogurtMeasure nonfat greek yogurt, pure honey, and cinnamon using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the honey yogurtWhisk yogurt with 5 g honey and cinnamon for 45 seconds until airy and evenly speckled.45 secLook for: Yogurt holds soft peaks with no cinnamon clumps.Safety: Keep yogurt at 40°F or colder.
3. 3Measure ingredients: Mix the crunchMeasure oat granola and almonds using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the crunchChop almonds and toss them with granola in a completely dry bowl for 20 seconds.30 secLook for: Almond pieces are evenly dispersed through the granola.Safety: Declare tree nuts and keep the crunch dry.
5. 5Build the bowlSpoon yogurt into a bowl, arrange all fig quarters above it.Look for: Everything is evenly positioned and ready for the next action.
6. 6Add every bit of crunchAdd every bit of crunch, and drizzle over the remaining 3 g honey.1 minLook for: Figs stay intact and juicy while crunch remains above the yogurt.Safety: Wash figs and serve promptly.