Disclaimer: As a Stonyfield Yo-Getter, I received free products in exchange for an honest review. All opinions, as always, are my own.
You are probably wondering – What the heck is Qi’a????
Isn’t that what I yelled every time we do a move in karate?
Not exactly. And before you get all impressed that I know karate – I took one whole semester of karate in college. Obviously I’m still rocking my white belt.
Qi’a (prounced Kee-ah) means energy. Nature’s Path wanted to bag up that energy in a superfood cereal. Qi’a cereal is full of chia, hemp and buckwheat. This power trio is full of plant-based protein, fiber and ALA Omega 3’s. Whoa! This is definitely a super power mix that is full of energy!
I don’t know about you there’s just something marvelous about combining cereal with yogurt. I love adding granola or hearty cereal to my smoothies or smoothie bowls. Or if I’m having a cup of yogurt by itself, a handful of cereal goes right on top.
I realize that it’s November and most of us are freezing. But the first thing that came to mind when thinking of ways to combine Stonyfield yogurt and Nature’s Path cereal in a recipe was frozen yogurt. I’m freezing but that doesn’t mean I’m not eating ice cream or frozen yogurt. I have wool socks and gloves on while I’m eating it, but that’s a minor detail.
Combining Qi’a and Stonyfield yogurt and then freezing it, feels almost sinful, like you are eating something that is dessert. When really, you could eat a couple of these for a quick breakfast or snack and get more nutrients than ever. You’ll be able to power through your day like the superhero you are.
I feel silly saying that this is a recipe because like most of my recipes, it’s super simple and requires very little ingredients. In fact, there’s only four.
- 1 cup Nature's Path Qi'a Cereal
- 1 cup pitted dates, chopped
- 1-2 Tbsp water or more
- 1 cup Stonyfield Organic yogurt
- Combine Qi'a, dates and water in food processor. Start with 1 tablespoon of water and add as needed to desired stickiness.
- Press mixture into the bottom of muffin tins.
- Spoon 1-2 tablespoon of yogurt on top of the crust.
- Freeze for 4 hours before enjoying.
- Store in freezer.
I used French Vanilla whole milk Stonyfield yogurt. Feel free to use your choice of flavor or Greek yogurt.
For more meatless Monday ideas, be sure to check out Tina’s weekly link up.
What is your favorite pairing with granola or cereal?