Pumpkin yogurt parfait with granola
This shelf gives us one ready-flavored yogurt that tastes like fall. Layer it with a quick granola and you have a supper that is sweet, textured, and done in five minutes.
About 840 calories a serving, 34 g protein, 57 g carbohydrate, 57 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.
To buy
- 3 tablespoons honey
- 1/3 cup (40g) pecans or walnuts
From your shelf
- 2 cups (500g) greek low-fat yogurt, pumpkin spice blended
Staples
- 1 cup (90g) oats
- 3 tablespoons (45g) butter
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Heat a skillet over medium-high and melt 3 tablespoons butter with 3 tablespoons honey, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon until the mixture bubbles.
- Add 1 cup oats and 1/3 cup chopped pecans or walnuts, stirring constantly until the oats turn golden and smell toasted, about 8 minutes. Spread on a plate to cool while you assemble.
- Divide 1 cup yogurt between two bowls, top each with half the granola, then add the remaining yogurt on top and finish with the rest of the granola.
Note Swap the nuts for seeds if you prefer. The granola keeps in an airtight container for five days; the assembled parfait should be eaten right away. Serve with a cup of tea or coffee on the side.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM), EVAPORATED CANE JUICE, PUMPKIN PUREE, WATER, NATURAL FLAVOR, PECTIN, LOCUST BEAN GUM, CINNAMON, NUTMEG, LEMON JUICE CONCENTRATE CONTAINS LIVE AND ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS AND L. CASEI.
Chobani, yogurt, serving 150 g, package 21.2 oz/601 g. Ingredients as printed on the label.
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Cooks as greek yogurt, pumpkin, seasoning. Half of it left? Use up the greek yogurt.