Granola Yogurt with Chocolate Espresso Sauce

Time to use a hit of bitter to wake up your breakfast routine with our Granola Yogurt with Chocolate Espresso Sauce. This coffee-chocolate sauce adds a haunting bitter element to everything it touches from creamy yogurt to pancakes to a bowl of vanilla ice cream. As with wine and vinegar, reducing coffee concentrates its flavor so a little goes a long way.

Dark delight

Dutch-processed cacao (often spelled “cocoa”) has been treated with alkali to tame its natural bitterness. Natural or “raw” cacao still retains its bold flavor personality as well as the health-hiking antioxidants.

Granola Yogurt with Chocolate Espresso Sauce

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Course

Desert

Servings

4

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Ingredients

• 1 cup strong brewed coffee
• 2 Tbsp maple syrup
• 2 Tbsp cacao powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 3 cups plain 2% Greek or Skyr yogurt
• 1 1/3 cups granola or muesli
• 2 cups raspberries
• 4 Tbsp cacao nibs optional

Ingredients 1 cup strong brewed coffee 2 Tbsp maple syrup 2 Tbsp cacao powder 1 tsp vanilla extract 1/2 tsp cinnamon 3 cups plain 2% Greek or Skyr yogurt 1 1/3 cups granola or muesli 2 cups raspberries 4 Tbsp cacao nibs optional

Course Desert Servings 4 Print Recipe

Instructions

1. In small saucepan, place coffee and maple syrup. Bring to a boil, reduce heat to medium-high to maintain a strong boil, and heat, uncovered, until reduced to 1/3 cup, about 15 minutes. Stir in cacao powder, vanilla, and cinnamon until smooth. Let cool. The sauce will thicken further.
2. To serve, divide yogurt among 4 serving bowls and drizzle on espresso sauce. Top with granola, raspberries, and cacao nibs, if using.

Recipe Notes

Per serving: 301 calories; 20 g protein; 6 g total fat (3 g sat. fat); 45 g total carbohydrates (23 g sugars, 7 g fiber); 152 mg sodium