Protein-Packed Apple Rings Recipe with Peanut Butter and a Trio of Garden Granola® Flavors

Autumn is here, and with apple season in full swing, it’s the perfect time to enjoy this visually appealing, protein-packed snack. Crisp apple slices topped with creamy peanut butter, Greek yogurt, and all three flavors of Victory Dance Garden Granola®—Beetroot Ginger, Kale Matcha, and Carrot Turmeric—create a colorful, delicious treat that's both nutritious and beautiful. This snack will add vibrant fall colors to your table while keeping you fueled for the season.

Gluten-Free

Ingredients:

• 2 apples, sliced and cored

• 1/4 cup Greek yogurt

• 2 tablespoons peanut butter

• 3 tablespoons chocolate chips

• 2 tablespoons coconut oil

• Victory Dance Garden Granola® (Beetroot Ginger, Kale Matcha, and Carrot Turmeric varieties)

Instructions:

1. Place apple slices on parchment paper.

2. In a bowl, mix together Greek yogurt and peanut butter until fully combined.

3. In another small bowl, add the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth.

4. Spread the yogurt mixture over each apple slice.

5. Drizzle the melted chocolate sauce on top.

6. Sprinkle each apple slice with a different variety of Victory Dance Garden Granola for a colorful and crunchy finish.

7. Serve and enjoy this protein-packed, visually stunning snack immediately, or refrigerate for later!

Victory Dance Garden Granola® in Beetroot Ginger, Kale Matcha, and Carrot Turmeric varieties adds vibrant flavor and crunch to these protein-packed apple rings—perfect for fueling up with a colorful and nutritious snack.

Did you try this recipe? Share your colorful apple rings with us on Instagram using #VictoryDanceFoods, and don’t forget to tag us @victorydancefoods!

More Fall-Inspired Recipes You'll Love:

If you're enjoying the flavors of fall, you'll love these other seasonal recipes. From cozy, warming dishes to quick snacks, these ideas will keep you inspired all season long:

• Pumpkin Spice Chia Jam Recipe

• Fall Yogurt Bowl with Pumpkin Spice Chia Jam and Sliced Figs

• Koginut Squash Soup Recipe

• Persimmon Smoothie bowl Recipe

Fall Yogurt bowl with pumpkin spice chia jam and figs with almond butter and granola!

As the crisp air of autumn settles in, it's time to cozy up with flavors that celebrate the season! This Fall Yogurt Bowl is a perfect blend of comforting and nourishing ingredients. Featuring creamy Greek yogurt, homemade pumpkin spice chia jam, juicy figs, our award-winning Garden Granola, and a drizzle of almond butter or tahini, this bowl is the ideal morning or midday snack to keep you fueled and satisfied. Plus, it's as beautiful as it is delicious.

Gluten-Free

Ingredients:

• 1 cup whole milk plain Greek yogurt

• 2 tablespoons Pumpkin Spice Chia Jam (see pumpkin spice chia jam recipe)

• ¼ cup Garden Granola Beet Ginger

• 1-2 fresh figs, sliced

• Optional: Almond butter or tahini (for an extra creamy touch)

Instructions:

1. Start with the base: Place 1 cup of full, unsweetened plain Greek yogurt into a bowl.

2. Add the chia jam: Spoon 2 ½ tablespoons of Pumpkin Spice Chia Jam onto one side of the yogurt.

3. Granola for crunch: Add ¼ cup of Garden Granola Beet Ginger right next to the chia jam.

4. Fresh figs: Arrange your beautifully sliced figs on the remaining half of the yogurt bowl.

5. Optional topping: For a nutty, rich finish, drizzle almond butter over the top. If your almond butter is too thick, whisk in a little warm water until you reach the desired consistency.

This yogurt bowl offers a perfect balance of creamy, crunchy, and fresh textures, while the Pumpkin Spice Chia Jam adds that warm, spiced fall flavor. If you love tahini, it’s a great alternative to almond butter and adds a slightly savory note to this seasonal delight.

For the full instructions on how to make the Pumpkin Spice Chia Jam, visit the Pumpkin Spice Chia Jam recipe post. This easy jam adds a perfect touch of autumn to any dish! You can also experiment with extra toppings like pear slices or pomegranate seeds for even more fall-inspired flavor.

Five More Fall-Inspired Recipes You'll Love:

Love fall flavors? Check out these seasonal recipes for delicious autumn dishes and snacks. From comforting meals to quick bites, these fall-inspired ideas will keep you cooking all season.

• Sweet Potato Pie Smoothie Bowl Recipe

• Sweet Potato Pie Parfait Recipe

• Koginut Squash Soup Recipe

• Persimmon Smoothie bowl Recipe

• Easy Baked Pears with Granola Recipe

Looking for more recipes? Explore our recipe collection.

Garden Granola®, Beet Ginger 8 oz

$10.50

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Brekkie Bowl Recipe with Garden Granola, Pistachio-Crusted Jammy Egg & Veggies

Start your morning off right with this vibrant, protein and veggie-packed Brekkie Bowl, featuring lightly cooked asparagus, creamy avocado, and a pistachio-crusted jammy egg. Tied together with a tangy tahini dressing and topped with our Garden Granola Beetroot Ginger, this bowl offers layers of textures and flavors that are both satisfying and nutritious. Ready in under 30 minutes, it’s the perfect gluten-free option for a balanced, energizing meal. Whether you're meal prepping for a busy week or looking to elevate your breakfast routine, this nutrient-dense bowl is a delicious way to start your day.

Total Time: 30 minutes
Serves 4
Gluten Free

Ingredients

Brekkie Bowl

• 4 eggs

• 5 1/2 ounces asparagus

• 2 Tbsp crushed pistachios

• 1 Tbsp EVOO

• 9 ounces baby spinach

• 1 avocado, thinly sliced

• 8 oz Garden Granola Beet Ginger

Tahini Dressing

• 1⁄4 Cup tahini

• 1 Tbsp. extra - virgin olive oil

• 1⁄4 Cup lemon juice - fresh squeezed

• 2 Tbsp. water

• Season to taste with salt

Instructions

1. Prep the Spinach: Wash baby spinach and set aside to drain.

2. Cook the eggs: Bring a pot of salted water to a boil. Add the eggs and cook for exactly 6 minutes for soft-boiled eggs. Remove eggs with a slotted spoon and cool under running water.

3. Cook the Asparagus: In the same boiling water, add asparagus and cook 3 minutes. Drain. Cut asparagus in half diagonally, lengthwise and set aside.

4. Prepare Tahini Dressing: Place the tahini, evoo, lemon juice, water in a small bowl and whisk to combine, season with salt and pepper to taste.

5. Prepare the eggs: Once cooled, peel the eggs. Lightly coat them in olive oil. Place crushed pistachios in a small bowl and roll eggs until completely coated in pistachio pieces.

6. Assemble the Bowls: In four wide, flat bowls, divide the Garden Granola Beet Ginger evenly (2 oz per bowl). Arrange baby spinach to cover about two thirds of each bowl. Top with asparagus, followed by sliced avocado.

7. Finish the bowl: Place one pistachio-crusted egg on top of the granola in each bowl, and gently break open the egg. Drizzle with Tahini dressing over the bowl, and season with salt and pepper to taste.

8. Enjoy!

Garden Granola®, Beet Ginger 8 oz

$10.50

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Blueberry Superfood Smoothie Bowl Recipe

Boost your morning with this energizing Blueberry Superfood Smoothie Bowl! Looking for a refreshing and nutrient-packed way to kickstart your day? This vibrant blueberry superfood smoothie bowl blends antioxidant-rich blueberries, our award-winning Beet Ginger Garden Granola, creamy protein-rich almond butter, and a hidden boost of spinach. Topped off with fresh blueberries, and the satisfying Garden Granola crunch, this bowl is as beautiful as it is delicious. Perfect for a quick breakfast or post-workout treat, it’s a bowl of goodness that’ll keep you energized and ready to conquer and win the day! And it’s gluten-free and vegan!

Blueberry Superfood Smoothie Bowl
Serves 1 to 2
Prep Time: 5 minutes
Total Time: 7 minutes
Gluten Free & Vegan

Ingredients:
Smoothie:

• 1 cup frozen blueberries

• 4 ice cubes

• 2 Tbsp almond butter

• 1 cup spinach leaves

• 1/2 cup Garden Granola Beet Ginger

• 1 tsp pure maple syrup

• 1-2 tablespoons water

Toppings:

• Fresh blueberries

• Garden Granola Beet Ginger

• A sprig of fresh mint for garnish

Instructions:

1. Add all smoothie ingredients to a high-powered blender.

2. Blend, starting on medium speed and gradually making your way up to high, for 1 to 2 minutes, stopping every 20 seconds to mix the ingredients and push them down with a smoothie stick. During this process you can add more water conservatively 1 tablespoons at a time as needed. Once you see the swirl you know it’s done.

3. Pour the smoothie into your favorite bowl and add toppings!

Find Garden Granola at a store near you!

Garden Granola®, Beet Ginger 8 oz

$10.50

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Chia Pudding Four Ways Recipe

Chia pudding is a versatile, healthy, and delicious option for breakfast, a snack, or even dessert. With its rich fiber content, omega-3 fatty acids, and a variety of flavors, chia pudding can be tailored to suit any palate. Each recipe combines the basic ingredients of almond milk, chia seeds, and a touch of maple syrup with one of four unique flavors: Chai, Matcha, Banana Strawberry or Chocolate.

Whether you are looking for a boost of energy with matcha, a fruity twist with banana and strawberry, a comforting chocolate treat, or the warm spices of chai, these chia puddings pair perfectly with Garden Granola and fresh fruit! Let's dive into these delicious recipes!

Chia Pudding Recipes

Basic Ingredients for All Recipes

• 1/2 cup unsweetened almond milk

• 2 tbsp. chia seeds

• 1 tbsp. maple syrup

1. Chai Chia Pudding

• Additional Ingredients:

  • 1/4 tsp. ground cinnamon

  • Tiny pinch of cardamom and ground cloves

• Topping:

  • Carrot Turmeric Garden Granola

2. Matcha Chia Pudding

• Additional Ingredient:

  • 1 tsp. matcha powder

• Topping:

  • Kale Matcha Garden Granola

3. Banana Strawberry Chia Pudding

• Additional Ingredients:

  • 2 tbsp. chopped banana

  • 2 tbsp. chopped strawberries

  • Dash of cinnamon

• Topping:

  • Beetroot Ginger Garden Granola

4. Chocolate Chia Pudding

• Additional Ingredient:

  • 1 tbsp. unsweetened cocoa powder

  • Dash of cinnamon

• Topping:

  • Beetroot Ginger Garden Granola

Directions

1. Combine Ingredients: For each chia pudding, combine all ingredients (including the specific additional ingredients for the desired flavor) in a small mason jar.

2. Mix: Stir well to combine.

3. Refrigerate: Cover and refrigerate overnight or for a minimum of 4 hours.

4. Serve: Before serving, stir the pudding again and add the specified topping.

Enjoy your delicious and nutritious chia puddings!

Garden Granola®, Beet Ginger 8 oz

$10.50

Garden Granola®, Kale Matcha, 8 oz

$10.50

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

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 Garden Granola Beetroot Ginger, 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)

• Garden Granola Beetroot Ginger

• 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, 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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Oatmeal bowl with blueberry compote, Beet Ginger Granola and blackberries recipe

This Gluten-free oatmeal bowl topped with a fresh blueberry compote and Garden Granola Beetroot Ginger and is a sight for sore eyes and tastes like a warm hug on a brisk Fall morning.

Ingredients

Blueberry Compote

• 2 c fresh blueberries

• 3 tbsp water

• 2 tbsp maple syrup

• 2 tbsp lemon juice

Oatmeal

• 1 cup gluten-free rolled oats

• 1 3/4-2 cup water

• pinch of seal salt

Toppings

• Beetroot Ginger Garden Granola®

• fresh blackberries

instructions

blueberry compote

1. Add the blueberries, water, maple syrup and lemon juice to a small saucepan over medium high heat.

2. Bring mixture to a boil, and when the blueberries just begin to pop, reduce heat to simmer and cook for 8-10 min.

3. Remove from heat and serve while warm.

Oatmeal bowl

1. add oats, water and sea salt to small saucepan and bring to boil over medium-high heat.

2. reduce heat to medium, and simmer stirring often until thickened and oats are tender about, 5-8 minutes.

3. Remove from heat and set aside for about 2 minutes

putting it all together

1. add oatmeal to serving bowl

2. add a spoonful of blueberry compote, and sprinkle our award-winning Beetroot Ginger Garden Granola® on top and blackberries as desired.

3. stir with spoon and enjoy!

Garden Granola®, Beet Ginger 8 oz

$10.50

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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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