Yogurt bowls with oat crumble
A bowl dinner built on Greek yogurt with banana and oats already baked in: you make a buttered oat crumble, toast it till it crisps, then layer it into the yogurt with a drizzle of maple and a pinch of salt. Fast and filling on a tired night.
About 350 calories a serving, 13 g protein, 11 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- half cup [50 g] rolled oats
- quarter cup [30 g] nuts or seeds for topping
From your shelf
- 2 containers (8 oz total) Chobani Greek oats yogurt, banana maple
Staples
- 3 tablespoons [40 g] butter
- two pinches salt
- Heat 3 tablespoons butter in a small skillet over medium-high heat. Once foaming, stir in half a cup rolled oats and two pinches of salt, cooking and stirring often until the oats turn golden brown and smell nutty, about 6 minutes.
- Spoon half the oat crumble into the bottom of two bowls, then divide the two containers of yogurt between them, spooning it over the oats.
- Top each bowl with the remaining oat crumble and a quarter cup of nuts or seeds, crumbled as you like. Serve right away while the crumble is still warm.
Note Swap the yogurt for any Greek yogurt and buy granola instead of making oat crumble if you are even more pressed for time. This keeps, layered separately, for one day in the fridge, though the crumble softens. Serve alongside a piece of whole grain toast with nut butter, or add a fried egg on the side to make it more of a full dinner.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM, LIVE AND ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS AND L. CASEI), WATER, EVAPORATED CANE JUICE, BANANAS, STEEL-CUT OATS, OAT FIBER, MAPLE SYRUP, PECTIN, LEMON JUICE CONCENTRATE, NATURAL FLAVORS, LOCUS BEAN GUM.
Chobani, yogurt, serving 150 g, package 5.3 oz/150 g. Ingredients as printed on the label.
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Cooks as greek yogurt, bananas, oats. Half of it left? Use up the greek yogurt.