Milk chocolate yogurt with granola and blueberries recipe

Ingredients

• 1 cup old-fashioned oats
• 2 Tbsp toasted sesame seeds
• 2 Tbsp demerara or turbinado sugar
• ¾ tsp ground cinnamon
• 1 tsp flaky sea salt, divided
• 3 Tbsp unsweetened cocoa
• 3 Tbsp honey
• 2 Tbsp extra-virgin olive oil
• 5 oz Valrhona or Callebaut milk chocolate, melted over a double boiler
• 2 cups plain whole-milk Greek yogurt
• 2 cups fresh blueberries

1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Combine oats, sesame seeds, sugar, cinnamon, and ½ teaspoon salt in a large bowl.
2. Whisk together cocoa, honey, and oil in a saucepan over medium until honey and cocoa melt together. Pour over oat mixture; stir to coat. Spread onto prepared baking sheet; bake at 300°F for 15 minutes. Stir the granola to break it apart, and bake another 12 minutes. Remove from oven; cool completely. Crumble the granola.
3. Place melted chocolate in a medium glass bowl. Gradually whisk in yogurt until smooth. (If chocolate starts to seize up, return bowl to double boiler, and stir constantly over low heat until smooth.) Stir in remaining ½ teaspoon salt. Cover and chill yogurt mixture 1 hour or up to 8 hours.
4. Divide yogurt mixture among 8 parfait glasses; top with granola and blueberries.