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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Pumpkin Spice Chia Jam Recipe — quick and easy!

Looking for a fun and healthy way to embrace the flavors of fall? Try this Pumpkin Spice Chia Jam recipe! It’s Autumn in a jar! Adapted from @dailyKale’s recipe, this pumpkin spice chia jam comes together with just six simple ingredients you likely already have in your pantry and no special equipment needed! (Hooray!) It’s perfect spread on toast, mixed into yogurt and downright delicious paired with your favorite granola (like Garden Granola 😉 or Cranberry Pecan Granuesli. Plus, it’s gluten-free, vegan, and free of refined sugars! The best part? It only takes 15 minutes to make!

What is Chia Jam? Chia jam is a naturally thickened spread made by combining chia seeds with purees or mashed fruits. Unlike traditional jams, which rely on pectin and lots of sugar, chia seeds work their magic by absorbing liquid and creating a gel-like consistency. This eliminates the need for canning and extra sugar, making it a fast and fiber-rich, healthier alternative to classic jams.

Vegan | Gluten Free

Ingredients:

• 1 cup organic pumpkin puree

• 4 Tbsp water

• 2 Tbsp maple syrup

• 2 Tbsp chia seeds

• ¼ tsp pumpkin spice

• ¼ tsp vanilla extract

Directions:

1. In a medium saucepan, combine the pumpkin puree, water, maple syrup, pumpkin spice, and vanilla.

2. Place the saucepan over medium heat, stirring until the mixture starts to bubble.

3. Stir in the chia seeds and reduce the heat to low. Let the jam simmer for 8 minutes, allowing the chia seeds to thicken the mixture.

4. Remove from heat and let the jam cool for 5 -10 minutes. Transfer to a glass jar and refrigerate.

Your Pumpkin Spice Chia Jam will keep in the fridge for up to a week—perfect for adding some cozy fall flavors to all your meals.

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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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Summer Burrata Board

Celebrate summer’s arrival with our irresistibly delicious Summer Burrata Board, featuring fresh fruit, cheese, and prosciutto!

Charcuterie board, but make it summer! Welcome summer with our Summer Burrata Board!

Today marks the first day of summer, and there's no better way to celebrate than with a vibrant and delectable fruit, burrata cheese, and prosciutto board. This colorful charcuterie board is not only a feast for the eyes but also a delightful fusion of flavors and textures that capture the essence of summer. The juiciness of ripe peaches and apricots, the burst of sweetness from blueberries and cherries, and the savory indulgence of creamy burrata and delicate prosciutto, all come together in perfect harmony.

This summer board is a testament to the bounty of summer produce, complemented by the rich, salty notes of prosciutto and the creamy decadence of burrata. Drizzled with olive oil, sprinkled with our Carrot Turmeric Garden Granola, and served with a side of hot honey for a touch of spice, every bite is a celebration of summer's finest offerings. Whether you're hosting a gathering with friends or enjoying a leisurely afternoon in the sun, this board is the perfect way to kick off the summer season and bring a touch of summer magic to your table!

A video showcasing a summer burrata cheese board featuring Garden Granola, fresh apricots, tomatoes, cherries, blueberries, prosciutto, and honey, beautifully arranged on a marble surface. The camera highlights the vibrant colors and textures of the fresh ingredients and granola on the board.

Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 25 mins

Appetizer, Charcuterie Board
Gluten-Free

Ingredients

• Burrata Ball, 1 large 8 oz burrata ball

• Yellow Cherry Tomatoes, 10-20

• Peaches, 1-2 ripe peaches

• Rainier cherries, 10-20 cherries

• Apricots, 1 or 2 depending on preference

• Blueberries, 1/3 cup

• Prosciutto, approximately 8-10 slices

• Garden Granola Carrot Turmeric, 1-1.5 cups

• Crostini, 12 pieces

• Hot honey, 1 small jar

• Olive oil

• Flaky salt

• fresh cracked black pepper

• Basil leaves

Instructions 

1. Prepare the Produce: 

• Wash all the produce thoroughly.

• Cherry Tomatoes: Halve them or leave them whole based on your preference.

• Peaches: Slice into wedges.

• Apricots: Halve and remove the pits, then slice.

• Blueberries: Leave whole.

• Cherries: Halve and pit them if desired or leave them whole for a more rustic look.

2. Arrange the Produce:

• On your serving board, create separate sections for each type of fruit:

  • Cherry tomatoes

  • Peach slices

  • Apricot slices

  • Blueberries

  • Cherries

3. Add Prosciutto: Cut prosciutto pieces in half or thirds. Arrange them on the board, folding or rolling them for an appealing presentation.

4. Prepare the Burrata:

• Transfer the burrata ball to the center of the board.

• Using a sharp knife, slice down the center of the burrata and gently push back the sides to expose the creamy inside.

5. Add the Granola and Honey:

• Place a small ramekin of Carrot Turmeric Granola directly next to the burrata.

• Place a small jar of hot honey on the board with a honey dipper or small spoon for serving.

6. Dress the Burrata:

•  Drizzle a little olive oil over the top of the burrata.

• Sprinkle with salt and pepper.

• Generously sprinkle Garden Granola Carrot Turmeric granola over the top.

7. Add Bread/Crackers:

• Surround the board with gluten-free crostini or gluten-free crackers, arranging them neatly around the edges.

 8. Garnish:

• Scatter fresh basil leaves around the board for a burst of color and flavor.

9. Serve:

•    Ensure everything is easily accessible and enjoy the beautiful and delicious spread!

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

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Roasted Balsamic Strawberries with Vanilla Bean and Thyme Recipe: A Perfect Summer Dessert

As the days get warmer and the sun shines brighter, it's officially berry season! There's nothing quite like the burst of sweet and tangy flavors from fresh strawberries, and this recipe is the perfect way to showcase them. Today, we're transforming simple strawberries into a gourmet delight by roasting them with balsamic vinegar, vanilla bean, and thyme, and pairing them with a creamy scoop of vanilla ice cream and the award-winning taste of our Garden Granola® Beetroot Ginger Granola. This gluten-free dessert is not only delicious, but also incredibly easy to make. To make this dessert vegan, simply use non-dairy ice cream. Let's dive into the recipe!

Prep Time: 10 minutes
Cook time: 30 minutes
Gluten-Free, Vegan optional

Ingredients

• 1.5 cups strawberries, hulled and sliced

• 2 tbsp maple syrup (or honey)

• 2 tsp vanilla bean paste

• 2 tbsp balsamic vinegar

• 1 sprig of fresh thyme, leaves removed and chopped

• A heavy pinch of sea salt

• vanilla bean ice cream, for serving

• Garden Granola Beetroot Ginger, for serving

Directions

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).

2. Prepare the Strawberries: Line a baking sheet with parchment paper. Spread the hulled and sliced strawberries evenly across the sheet.

3. Add Flavor: In a small bowl, mix together the honey or maple syrup, vanilla bean paste, balsamic vinegar, chopped thyme, and sea salt. Drizzle this mixture over the strawberries, tossing them gently to ensure they are thoroughly coated.

4. Roast to Perfection: Place the baking sheet in the oven and roast the strawberries for approximately 30 minutes. The strawberries should become tender and slightly caramelized, with the balsamic vinegar adding a rich depth of flavor, the vanilla bean paste infusing a sweet aromatic note, and the thyme contributing a subtle, earthy freshness.

5. Serve: Once roasted, remove the strawberries from the oven. Serve them warm, with a generous scoop of vanilla ice cream. For the final touch, sprinkle Garden Granola Beetroot Ginger over the top, adding a delightful subtle crunch to every bite.

This simple yet sophisticated dessert is a fantastic way to celebrate the abundance of berry season. Whether you're hosting a summer gathering or simply treating yourself to a special dessert, this recipe is sure to impress. Don't forget to share your creations and tag us @victorydancefoods #victorydancefoods on social media.

Happy cooking, and here's to savoring every bite of berry season!

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

Carrot Crunch Buddha Bowl Recipe

Revitalize your midday with our tantalizing Carrot Crunch Buddha Bowl, featuring Garden Granola® Carrot Turmeric. This vibrant Buddha Bowl is brimming with wholesome and flavorful ingredients like quinoa, seasoned chickpeas, kale, sweet potato, red cabbage, avocado, and of course, the star of the show – Garden Granola® Carrot Turmeric. Drizzled with creamy tahini dressing and served with a zesty lemon wedge, this gluten-free and vegan sensation is packed with protein and promises a symphony of taste and nutrition in every bite. Get ready to savor a meal that's as nourishing as it is delicious!

#MealPrep You can cook all the main parts of this buddha bowl ahead of time, store them in the fridge, and enjoy a healthy meal for lunch or dinner every day of the week.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Makes 4 bowls

Ingredients

• 2 cups cooked quinoa

• 1 cup chickpeas (seasoned with cumin, chili, garlic powder, salt, and pepper)

• 8 kale leaves, chopped

• 1 cup shredded red cabbage

• 1 large ripe avocado, sliced into quarters

• 4 cups Garden Granola® Carrot Turmeric

• 1 large sweet potato, cubed

• Extra-virgin olive oil, for drizzle

• Sea salt and ground pepper

• Tahini dressing

• 2 large lemons

Directions

1. Preheat oven to 400 F and line a large baking sheet with parchment paper.

2. Drizzle sweet potato cubes with olive oil, salt and pepper, and spread onto baking sheet. Roast for 20 minutes and then remove from oven and let cool.

3. In a large bowl place the kale leaves and toss with a squeeze of lemon and pinch of salt. Use your hands to massage the kale leaves until they become soft and wilted.

4. Assemble individual bowls with the quinoa, chickpeas, kale, sweet potatoes, avocado, Garden Granola® and season with salt and pepper as desired.

5. Serve with a drizzle of tahini dressing and a fresh lemon wedge.

   Enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

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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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