Maple oatmeal yogurt parfait with banana
This shelf holds a sweetened yogurt that's ready to eat, so tonight is about layering it with textured elements and a fresh banana to make something that feels like dessert but counts as dinner when you're tired. Two quick parfaits, one bowl apiece.
About 440 calories a serving, 14 g protein, 42 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup granola or toasted nuts
- 2 tablespoons honey
From your shelf
- 1 container banana with maple oatmeal greek yogurt
- 1 banana
Staples
- pinch salt
- Divide the maple oatmeal yogurt between two bowls, about one half cup in each.
- Peel and slice the fresh banana into thin rounds and distribute over the yogurt in both bowls.
- Drizzle each bowl with one tablespoon of honey and top with one quarter cup of granola or toasted nuts, then add a small pinch of salt to cut the sweetness.
Note Swap the granola for crushed pretzels or toasted seeds if you have them. Leftovers keep one day covered in the refrigerator. Serve with strong coffee or tea, or add a glass of cold milk on the side to stretch the meal.
On the label
CULTURED LOWFAT MILK, WATER, CANE SUGAR, WHOLE GRAIN OATS, CHICORY ROOT FIBER, BANANAS, BANANA PUREE, LEMON JUICE CONCENTRATE, NATURAL FLAVORS, MAPLE SYRUP, FRUIT PECTIN, LOCUST BEAN GUM, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR)
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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- Green Mountain Farms cream cheese & greek yogurt, strawberryGreen Mountain Farms
- Gevina Farms mango light nonfat greek blended yogurt, mangoGevina Farms
- Local Roots savory greek salad, savory greekLocal Roots
Cooks as greek yogurt, bananas, oats. Half of it left? Use up the greek yogurt.