Greek yogurt blended with sweet and spicy Little BEEst Pineapple Habanero Hot Honey Sauce then topped with granola baked with hot honey and cinnamon
This recipe is a surprisingly addictive blend of cool creaminess and sweet, spicy heat. The thick, tangy yogurt provides a rich, smooth base that perfectly contrasts the bold drizzle of hot honey, creating a balance of refreshing and fiery flavors. Whether enjoyed as a dip, a snack, or a light dessert, it’s a simple yet elevated pairing that delivers both comfort and a little kick in every spoonful.
Ingredients:
- 1 1⁄2 cups – Full Fat Greek Yogurt
- 5 Tbsp – Little BEEst Pineapple-Habanero Hot Honey Sauce
- 3 Tbsp – Pineapple Juice
- 1⁄2 cup – Plain Granola
- 1⁄2 tsp – Ground Cinnamon
- 1⁄2 tsp – Kosher Salt
- 1 cup – Fresh Pineapple Chunks
- 1 tsp – Chile-Lime Seasoning
- Optional – Fresh Mint and Berries to Garnish
Instructions:
- Preheat oven to 325°F.
- In a bowl, toss the granola with 2 Tbsp hot honey sauce, salt, and cinnamon. Mix well by hand and pour onto a lined sheet tray coated with nonstick spray.
- Spread into a thin, even layer and bake for 4-5 minutes, until honey starts to caramelize, and smells toasted. Set aside to cool.
- Add the Greek yogurt to a bowl, and with a whisk, mix in the remaining 3 Tbsp hot honey sauce and pineapple juice (you can optionally mix in small chunks of pineapple here too).
- Transfer the mixed yogurt to a serving bowl and top with mixed granola, followed by pineapple chunks. Sprinkle Chile-Lime seasoning on top.
- Garnish as desired with mint, fresh berries or your favorite yogurt topping, or drizzle more Little BEEst Hot Honey Sauce for an extra flavor boost.
