Yogurt Granola Breakfast Popsicle Recipe

Start your morning on a sweet note with our delightful breakfast popsicles made with yogurt and our award-winning granola! Combining creamy vanilla Greek yogurt, crunchy and colorful Garden Granola, and optional mashed berries, these frozen treats offer a refreshing and satisfying way to kickstart your day. Easy to make and bursting with flavor, they're the perfect solution for busy mornings or leisurely breakfasts alike or a sweet afternoon treat!

Gluten-Free

Ingredients

Granola

• 1-1 1/2 cups Garden Granola®

  • Beetroot Ginger Garden Granola

  • Kale Matcha Garden Granola

  • Carrot Turmeric Garden Granola

• 2 tablespoons date syrup or honey

Yogurt

• 2 cups vanilla Greek yogurt

• mashed berries of choice

Directions

In a small bowl, mix the granola and date syrup until combined. Divide the mixture evenly between 6 popsicle molds, filling them about 1/3 of the way up.

Next, fill each mold with yogurt and mashed berries if desired. Cover the molds and insert popsicle sticks.

Freeze for at least 4 hours or overnight, and wake up to a refreshing breakfast treat!

Garden Granola® Triple Play

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Chocolate Blueberry Granola Clusters Recipe

Indulge in the perfect blend of sweet, crunchy, and chocolaty goodness with our Chocolate Blueberry Granola Clusters recipe. These delightful clusters feature juicy blueberries, our award-winning Beetroot Garden Granola, and rich dark chocolate, creating a satisfying treat for any occasion. Easy to make and impossible to resist, they're sure to become a favorite go-to snack or dessert!

This recipe is Gluten-Free and can be made vegan, if vegan dark chocolate is used.

Ingredients

• 1 cup melted dark chocolate with 1 tablespoon coconut oil

• Blueberries (approximately 6 blueberries for each cluster)

• VDF Beetroot Ginger Garden Granola

• Flaky Sea Salt

Directions

1. Line a baking sheet with parchment paper.

2. Drop a small amount of the melted chocolate onto the parchment.

3. Top with blueberries, VDF BEET garden granola, and a pinch of flaky salt.

4. Refrigerate until firm.

5. Enjoy your delectable treat!

Garden Granola®, Beet Ginger 8 oz

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No Bake Strawberry Beet Granola Bar Recipe

No-bake strawberry beet granola bars are the perfect way to start the day or keep on hand for a snack on the go. They are made with just six ingredients, there is no-baking required (hooray), and they are free of refined sugars, vegan and gluten-free.

Vegan + Gluten Free

Ingredients

• 3 c Beetroot Ginger Garden Granola

• 1 c freeze dried strawberries

• 1/4 c maple syrup

• 1/4 c creamy peanut butter

• 1 c dried organic Turkish figs (you can also use pitted medjool dates)

• 1 c roasted almonds

Instructions

1. Place the maple syrup, peanut butter, figs, granola, strawberries and almonds in a food processor and pulse until a sticky dough begins to form.

2. Like a 8x8 baking pan with parchment paper.

3. Scoop the dough onto the parchment paper and press the dough evenly into the pan.

4. Place the pan into the fridge for about an hour to firm up.

5. Remove from fridge and cut dough into rectangles with a large knife.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Raspberry Strawberry Banana Smoothie Bowl Recipe

Sometimes the simplest smoothie recipes are the most delicious. Wake up and start your day beautifully with this vibrant Berry Banana Smoothie bowl topped with our Beetroot Ginger Garden Granola.

VEGAN + GLUTEN FREE
4 ingredients

Photography by @the_queenship

This beautifully vibrant pink smoothie bowl by Melissa (@the_queenship) has just four ingredients. But while it short on ingredients it is not, short on deliciousness. Did we mention it pairs perfectly with our Beetroot Ginger granola.

What to Know. For this recipe a large frozen banana is must. Make sure you peel the banana before freezing it. Slicing it is not essential but it can make blending easier. Fresh or Frozen raspberries and strawberries can be used. When preparing this we used fresh, but if you like your smoothie bowls as thick as possible we recommend using frozen raspberries and frozen strawberries.

Yield: 1 Smoothie
Gluten Free + Vegan

Ingredients

Smoothie

• 1 large Frozen banana - do in advance or overnight

• 1/2 cup Fresh or Frozen raspberries

• 1/2 cup, Fresh or Frozen Strawberries, halved

• 1/2 cup Plant Based milk

Toppings

• A sprig of fresh Mint

• 1/4 - 1/3 cup Beetroot Ginger Garden Granola®

• small handful of fresh raspberries

• small handful of fresh strawberries halved
  

Directions:

1. Add all the smoothie ingredients to a blender and blend until smooth. You will have to take a few breaks to stir using a spatula and then blend again. Resist the urge to add more milk, but if you must add it 1 tbsp add a time.

2. Transfer contents to a bowl for serving.

3. Artfully top of your smoothie with Beetroot Ginger Garden Granola®, strawberries, raspberries, and a sprig of fresh mint.

4. enjoy immediately

Smoothie Making Tip

Always load your blender container in the following order: liquids first, then soft fruits or vegetables, greens, then frozen fruit or vegetables and ice on top (if using).

Garden Granola®, Beet Ginger 8 oz

$10.50

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Holiday Charcuterie Board Inspiration featuring a Beetroot Granola Crusted Goat Cheese Log Recipe

When it comes to Holiday charcuterie boards, we like ours like our award-winning Garden Granola, full of flavor, premium ingredients and full of the colors!

We selected just one cheese- soft goat cheese- but by encrusting it in various toppings, the flavor profile and even the texture of this spreadable cheese changes.

There are both mini goat cheese balls and even a goat cheese log rolled in Garden Granola Beet Ginger. Generally, we would have used 2-4 different cheeses to provide variation in flavor and texture. Feel free to add additional cheeses.

We have featured different types of olives, meats, fruits of the season, nuts, crackers, and goat cheese, which is encrusted with a variety of toppings, including our Garden Granola.

Dried figs, blood oranges, Grapes and pomegranates punch up the fruity side for our board. Add in your favorite variety of olives, we have used both green olives and kalamata olives.

Choose your favorite crackers. We’ve added meats - hard salamis and prosciutto rosettes to our board for the meat lovers in the party.

We strew on a handful of nuts. We used pecans for this board, but you can select any of your favorite tree nuts. A final taste addition is honey; make it regular or hot honey and a fruity jam, and use your favorite flavors.

Our Holiday Charcuterie Board will surely please all your guests at your holiday gatherings.

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Beetroot Granola crusted Goat Cheese Log Recipe

Ingredients

• 10 oz goat cheese log

• 1/2 cup of Garden Granola Beetroot Ginger

Instructions

1. Place 1/2 cup of Garden Granola in a ziplock bag and crush with a mallet or pulse in food processor.

2. Place the crushed garden granola on to a parchment paper or a plate.

3. unwrap the chilled goat cheese log.

4. roll entire log into crushed granola until well coated.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Prosciutto-Wrapped Figs With Goat Cheese Appetizer Recipe

Prosciutto-wrapped figs with goat cheese balls encrusted with granola are the perfect quick and easy no-bake gluten-free appetizer to add to your entertaining repertoire! Each piece of fig is wrapped in prosciutto and topped with a mini goat cheese ball crusted with our award-winning beetroot granola and drizzled with honey, fresh thyme, and a sprinkle of chopped pistachios. The combination of creamy goat cheese, jammy figs, salty prosciutto, and slightly sweet and gingery Garden Granola is a match made in heaven. Each bite perfectly combines sweet, savory, salty, chewy, and crunchy notes.

Whether you are having a cozy autumn date night at home, entertaining friends, or hosting or attending a holiday party, these prosciutto-wrapped figs with goat cheese balls are the perfect appetizer to make to impress your guests. And no one will ever guess they took only 15 minutes or less to make!

Gluten-Free No-bake Appetizer
Servings: 8
Total time: 15 mins

Ingredients

• 2 Ripe figs, quartered

• 1.5 oz Goat Cheese (chèvre)

• 1/2 oz Prosciutto

• honey

• 1.5 tbsp chopped pistachios

• 1/3 cup Garden Granola, Beetroot Ginger

• 1-2 tsp fresh thyme leaves finely chopped

• 8 apple sticks

Instructions

1. Wash figs and set aside.

2. Using a teaspoon scoop out a ball of goat cheese and roll it into smooth balls.

3. Place balls on parchment in fridge while you prepare the figs and prosciutto.

4. Carefully cut figs into quarter size pieces.

5. Slice prosciutto into aprroximatley 1/2 inch strips or desired thickness.

6. Wrap a thin slice of prosciutto around each fig, and set aside.

7. Add 1/3 cup of Garden Granola® to zip-lock bag and gently crush using mallet or rolling pin.

8. Add the crushed beetroot granola to a small plate or shallow bowl.

9. Remove the mini goat cheese balls from fridge.

10. Toss each ball into the crushed Garden Granola® Beetroot until it is evenly crusted.

11. Place one ruby red mini goat cheese ball on top of prosciutto wrapped fig and secure with an apple stick.

12. Sprinkle chopped pistachios over top and fresh thyme leaves.

13. Drizzle honey over top and serve.

14. Enjoy!

Love this Prosciutto-Wrapped Figs with goat Cheese appetizer recipe? Like, share it and Leave a comment below.

Sign up for Victory Dance Foods Newsletter and keep in touch on Instagram, Facebook, Pinterest. If you make these prosciutto-wrapped figs with goat cheese appetizer, tag @victorydancefoods #victorydancefoods!

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Strawberry Beet Chia Seed Pudding Recipe

This Strawberry Beet Chia Seed pudding is packed with protein, our favorite heart-healthy vegetable and is super simple to make. It whips up in minutes and then needs four hours, or overnight, to allow it to thicken to a pudding like texture, making it a great make-ahead meal prep option for a busy work or school week.

ingredients

• 1/2 c chia seeds

• 2 c milk of choice

• 1/2 c frozen strawberries

• 1/2 c raw beets, wash peeled and chopped

• 1 tsp vanilla extract

• 2 tsp maple syrup (optional)

  Toppings

• Garden Granola® Beetroot Ginger

• yogurt

Instructions

1. Add the milk, strawberries, beets, vanilla, maple syrup to a high powered blender and blend until smooth.

2. Transfer mixture to a large mason jar or bowl.

3. Add in chia seeds and stir to combine.

4. Cover and place in refrigerator for a minimum of 4 hours to overnight to allow the chia seed mixture to thicken to a pudding like texture.

5. Once ready to serve, top with a dollop of your favorite yogurt and Garden Granola® Beetroot Ginger

6. Enjoy!

Garden Granola®, Beet Ginger 8 oz

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Barbie-inspired Iced Beetroot Latte

It’s the summer of Barbie and all things pink! And we too have caught Barbie-fever.

Symptoms of Barbie-fever vary, but generally begin with an irresistible urge to incorporate more pink into your everyday life through pink clothes and accessories, and eventually progress to cravings for pink food and beverages. And it was a Barbie-fever-dream that lead us to dream up this Barbie-inspired pink Iced Beetroot Latte!

It’s pink, delicious, caffeine-free and fit for Barbie! The pink-dyed milk is made using the milk leftover after enjoying a bowl of our award-winning Beetroot Ginger Garden Granola®. We normally drink the leftover milk straight from the bowl, but in Barbie’s honor, we are showing some restraint and saving it to use in this delicious latte. So join us in our embrace of all things pink and enjoy this Barbie-inspired Iced Beetroot latte! Cheers!

Ingredients

• 8 oz Garden Granola® Beetroot Ginger

• 8 oz Milk of choice.

• 2 tbsp beetroot powder

• 1 tbsp honey

• 2 tbsp hot water

• Ice

Instructions

1. Set a highball glass or tumbler in the freezer so it get's icy cold when making the drink.

2. In a small bowl combine 1/2 cup Garden Granola® Beetroot Ginger to 1 cup milk.

3. Let sit a few minutes so milk turns pink, then eat and strain to remove any remaining granola pieces and set aside.

4. Add the beetroot powder, honey and hot water to a small glass and using a hand frother mix until nice and foamy and set aside.

5. Transfer 8 oz of pink milk to a small pitcher or glass and using a hand frother mix the milk until nice and foamy and set aside.

6. Retrieve glass from freezer and fill it to the brim with ice cubes.

7. Pour over the beetroot powder mixture over the ice into the glass so it is roughly 1/2 full of the beetroot mixture.

8. Add in the foamed pink milk until the glass is full.

9. Gently stir with a straw once or twice to combine.

10. Enjoy!

Recipe and photography by Melissa of thequeenship.com.

Cherry Berry Nice Cream

Looking for a perfect summer dessert? Look no further than Nice Cream! Simply grab some frozen bananas, cherries, and berries, blend them together, and enjoy a delicious and creamy frozen treat. Nice cream is our top choice for frozen desserts because it manages to be both indulgent and light, and has no added sugars.  It’s the ultimate dairy-free indulgence, but it can also be made using traditional milk.

Vegan and Gluten-Free.

Ingredients:

Nice Cream

• 1/2 c Frozen strawberries

• 1/4 c Frozen raspberries

• 1/4 c Frozen cherries

• 2 Frozen bananas, sliced

• 2-3 tbsp choice of milk (dairy or non-dairy)

• Squeeze of 1/2 small lemon

Toppings

• Garden Granola Beetroot Ginger

Steps:

1. Peel and slice 2 ripe bananas into coins and place on a parchment lined quarter sheet. Cover with plastic wrap and place in the freezer for at least 2 hours or until frozen. Note:  After 2 hours you can transfer the frozen banana coins to an airtight container for storage for use in smoothies and nice cream. 

2. Add the strawberries, raspberries, cherries, bananas, milk and lemon juice into a high-powered blender and blend on high until just combined. You might have to blend for a few seconds, then push the mixture down with a spoon or spatula before continuing to mix. Add splashes of milk to help the mixture to move along if stuck.

3. Scoop nice cream into a bowl and serve with Beet Ginger Garden Granola.

4. Eat right away!

5. Store any leftover nice cream in an airtight container in the freezer for up to a month.

Roasted Beet Savory Oats

A savory oats bowl made with roasted beetroot purée and steel-cut oats, and topped with Greek yogurt, chopped green onion, and our award-winning Garden Granola® Beetroot Ginger.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• VDF Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, VDF Beet granola, and chopped green onions, and a fresh herb - I used parsley here.

Pomegranate Smoothie Bowl Recipe

Superfood Smoothie Bowl Ingredients  
2 frozen bananas
1/2 c frozen strawberries 
1/4 c pomegranate seeds
1/2 small beet
1/4 c pomegranate juice
1/4 c oat milk
1 tsp camu camu powder (optional)

Toppings
VDF Beet Ginger Garden Granola®
Pomegranate arils
Pomegranate molasses 

Blend the smoothie ingredients in a high powered blender until thoroughly mixed and reaches a Nivea thick and creamy consistency.

Add the smoothie mixture to a bowl and top with pomegranate arils and VDF beet ginger garden granola.

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com