Tahini Berry Yogurt Crunch

• 250 g — Plain nonfat Greek yogurt
• 120 g — Fresh blueberries
• 25 g — Plain oat granola, labeled wheat-free and nut-free
• 15 g — Tahini from roasted sesame kernels
• 8 g — Chia seeds
• 5 g — Pure maple syrup
• 0.3 g — Ground cinnamon

Method

1. 1Measure ingredients: Make the tahini swirlMeasure sesame tahini, maple syrup, 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 tahini swirlStir tahini, maple, cinnamon, and 8 g warm water until smooth and ribboning.45 secLook for: The sauce falls from a spoon in a thin ribbon.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Measure ingredients: Mix the crunchMeasure oat granola and chia seeds 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 crunchTip granola and chia into a completely dry bowl and toss with a dry spoon for 20 seconds, scraping the bottom twice so the tiny seeds distribute evenly.20 secLook for: Chia is evenly dispersed through the granola with none collected at the bottom.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Build the bowlSpoon yogurt into a bowl, keeping the full portion together and the rim clean.Look for: The build the bowl stage is complete and ready for the next action.
6. 6Add every blueberryAdd every blueberry and all crunch, then drizzle over the complete tahini sauce.Look for: Berries remain whole and granola sits above the yogurt.Safety: Use clean equipment and refrigerate perishable ingredients promptly.