Black Bean and Cocoa Yogurt with Cinnamon Crunch Granola

Name: Black Bean and Cocoa Yogurt with Cinnamon Crunch Granola
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 cups (480 ml) Greek yogurt, plain, full-fat, cold, straight from refrigerator; ¾ cup (175 ml) black beans, canned, drained and rinsed; 1 tablespoon (8 g) unsweetened cocoa powder; ½ teaspoon (1.2 g) ground cinnamon; 1 tablespoon (21 ml) honey or agave nectar; ¼ teaspoon (1.2 ml) vanilla extract; ⅛ teaspoon (¾ g) fine sea salt; ¾ cup (110 g) raw unsalted almonds, coarsely chopped; 1 cup (100 g) old-fashioned rolled oats; 1 teaspoon (2½ g) ground cinnamon; ½ teaspoon (1 g) unsweetened cocoa powder; 3 tablespoon (45 ml) melted coconut oil; 2½ tablespoon (62 ml) pure maple syrup; 2 tablespoon (24 g) packed light brown sugar; ¼ teaspoon (1½ g) fine sea salt

From the MyKitchenBank Kitchen

A sophisticated no-bake yogurt bowl inspired by Latin American flavors, layering creamy Greek yogurt with a spiced black bean purée, topped with cinnamon-cocoa crunch granola. The combination of earthiness from black beans and cocoa, warmth from cinnamon, and crunch from toasted almonds and oats creates an unexpected breakfast or dessert with depth and texture.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 bowls (1 cup each, with toppings)

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Ingredients

4 servings

For the yogurt base
2 cups (480 ml) Greek yogurt, plain, full-fat, cold, straight from refrigerator
¾ cup (175 ml) black beans, canned, drained and rinsed
1 tablespoon (8 g) unsweetened cocoa powder
½ teaspoon (1.2 g) ground cinnamon
1 tablespoon (21 ml) honey or agave nectar
¼ teaspoon (1.2 ml) vanilla extract
⅛ teaspoon (0.8 g) fine sea salt
For the cinnamon crunch granola
¾ cup (110 g) raw unsalted almonds, coarsely chopped
1 cup (100 g) old-fashioned rolled oats
1 teaspoon (2.5 g) ground cinnamon
½ teaspoon (1 g) unsweetened cocoa powder
3 tablespoon (45 ml) melted coconut oil
2½ tablespoon (62 ml) pure maple syrup
2 tablespoon (24 g) packed light brown sugar
¼ teaspoon (1.5 g) fine sea salt

Equipment (5)

Medium bowl
Blender or food processor
Spoon or rubber spatula
4 serving bowls or glasses
Small bowl (for granola mix)

Steps

Before you start

Have all ingredients measured and ready before assembling (mise en place)
Use yogurt straight from the refrigerator for best texture and temperature contrast
If making granola ahead, store in an airtight container to keep it crispy

1
Prepare the black bean purée
- Add the drained black beans to a blender or food processor along with the cocoa powder, cinnamon, honey, vanilla extract, and sea salt.
- Blend until smooth and fully combined, scraping down the sides as needed.
- The mixture should be thick and spreadable, with no visible bean chunks.
- If it's too thick, add 1–2 tablespoons of water until it reaches a thick paste consistency.
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Ready when: Mixture is completely smooth with no visible bean pieces
Tip: Don't overblend or the beans may become too thin; you want a thick purée that won't sink into the yogurt
2
Make the cinnamon crunch granola
- In a small bowl, whisk together the oats, chopped almonds, ground cinnamon, cocoa powder, and sea salt.
- In a separate small bowl, combine the melted coconut oil, maple syrup, and brown sugar, stirring until the sugar dissolves.
- Pour the wet mixture over the dry ingredients and stir vigorously with a spoon until every oat and almond is coated with the sweet, oily mixture.
- The granola should feel slightly damp and clumpy at this stage.
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Ready when: All oats and almonds are evenly coated and mixture appears clumpy and slightly moist
Tip: Mix thoroughly so the oil and syrup coat everything; dry spots will become chewy rather than crunchy
3
Assemble the bowls
- Divide the cold Greek yogurt evenly among 4 bowls, using about ½ cup (120 ml) yogurt per bowl.
- Spoon or spread a generous 3–4 tablespoons of the black bean purée onto the center of each yogurt portion, creating a layer or swirl.
- Do not stir; keep the contrast visible for an appealing presentation.
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Ready when: Yogurt and bean purée are neatly layered in each bowl
Tip: If the bean purée is cold, it will sit on top of the yogurt cleanly; if warm, it will sink and blend together
4
Top with granola and serve
- Sprinkle 3–4 tablespoons of the cinnamon crunch granola over the top of each bowl, distributing almonds and oats evenly.
- Serve immediately so the granola stays crispy and provides textural contrast against the creamy yogurt and smooth bean layer.
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Ready when: Granola is evenly distributed and visible on top of each bowl
Tip: Add the granola just before serving to prevent it from softening; if assembled ahead, top it at the last moment

Good to know

Tips

This dish plays with the boundary between savory and sweet—the black beans provide earthiness, cocoa adds complexity, and cinnamon ties everything together. If you prefer it sweeter, add an extra teaspoon of honey to the yogurt layer.
Toast the granola components in a dry skillet over medium-low heat for 3–4 minutes before mixing with the wet ingredients for enhanced flavor and earlier crisping, though this is optional.
Serve in glasses layered rather than bowls for a more dessert-like presentation and to showcase the color contrast between yogurt, bean purée, and granola.
This recipe is naturally dairy-free if you use a non-dairy yogurt alternative; choose a thick, unsweetened variety like cashew or oat-based yogurt for the best texture.

Make ahead

The black bean purée can be made up to 2 days ahead and refrigerated in an airtight container. The cinnamon crunch granola can be made up to 5 days ahead and stored in an airtight container at room temperature. Assemble the bowls just before serving.

Storage & reheating

Store leftover black bean purée in the refrigerator in an airtight container for up to 3 days. Store granola in an airtight container at room temperature for up to 5 days (it will soften slightly over time but remain crunchy). Individual assembled bowls are best eaten immediately; if you must store them, cover and refrigerate for no more than 1 hour before the granola begins to soften.

Substitutions

Greek yogurt, plain, full-fat → regular plain yogurt or thick plain kefir. Use 2½ cups (600 ml) as regular yogurt is thinner; the bowl will be slightly less creamy
raw unsalted almonds → toasted pecans, walnuts, or pumpkin seeds, coarsely chopped. Maintain the same weight; pecans add buttery notes, walnuts bring earthiness, and seeds add green color
melted coconut oil → melted unsalted butter or extra-virgin olive oil. Butter adds richness; olive oil adds subtle fruitiness. Both work equally well; avoid strongly flavored oils
black beans, canned → pinto beans or kidney beans, canned. Pinto beans are milder and slightly sweeter; kidney beans are earthier. Flavor profile will shift slightly but remain delicious