Blueberry yogurt parfait with oat crumble
A quick no-cook dinner of greek yogurt layered with homemade oat crumble and fresh fruit. The maple and blueberry in the yogurt do the work; the toasted oat topping gives you something to chew. Serve it in bowls or glasses and eat it as dessert with tea, or as a light supper.
About 770 calories a serving, 45 g protein, 54 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 cup fresh blueberries
- 2 tablespoons honey
From your shelf
- 32 oz blueberry with maple oatmeal greek yogurt
Staples
- 1 cup rolled oats
- 3 tablespoons butter
- 1 pinch salt
- Heat 1 tablespoon butter in a skillet over medium-high heat. Stir in 1 cup rolled oats and a pinch of salt, cooking until the oats smell toasted and turn light brown, about 5 minutes; transfer to a plate to cool.
- Add 2 tablespoons butter to the same skillet and remove from heat. Stir in the cooled oats to coat, then let them sit for 1 minute to crisp.
- Divide the 32 oz yogurt between two bowls. Top each with half the oat crumble, half the fresh blueberries, and drizzle each with 1 tablespoon honey. Eat right away.
Note Swap the fresh blueberries for sliced peach, crushed blackberries, or diced apple. Leftovers keep for one day if stored with the crumble separate from the yogurt. Eat as breakfast the next morning, or serve with strong coffee as an afternoon snack.
On the label
CULTURED LOWFAT MILK, WATER, CANE SUGAR, WHOLE GRAIN OATS, BLUEBERRIES, CHICORY ROOT FIBER, NATURAL FLAVORS, MAPLE SYRUP, LEMON JUICE CONCENTRATE, 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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Cooks as greek yogurt, berries, oats. Half of it left? Use up the greek yogurt.