Yogurt and oat parfait with nuts
A bowl of this yogurt with oats and raisins goes sweet and creamy if you layer it with toasted nuts and a drizzle of oil. It sounds like breakfast but it is dinner on a tired night, built whole from what you have on hand.
About 690 calories a serving, 21 g protein, 43 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup unsalted roasted nuts, chopped
- 2 tablespoons honey
From your shelf
- one 7-ounce cup Chobani yogurt with steel-cut oats, raisin and brown sugar
Staples
- one pinch salt
- 2 tablespoons oil
- Heat 2 tablespoons oil in a small pan over medium heat until it shimmers, then add 1/2 cup chopped unsalted roasted nuts and one pinch of salt and toss for 2 to 3 minutes until fragrant and beginning to brown.
- Divide one 7-ounce cup of Chobani yogurt between two bowls.
- Spoon the warm toasted nuts over the yogurt and drizzle each bowl with 1 tablespoon honey.
Note Swap the nuts for seeds if you have them, or toast the yogurt cup in a dry pan briefly for crunch. Leftovers keep in the fridge for a day if you store the yogurt and nuts separate. Serve alone, or alongside a piece of fruit or a short glass of milk to round out the meal.
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, BROWN SUGAR, STEEL-CUT OATS, RAISINS, OAT FIBER, PECTIN, LEMON JUICE CONCENTRATE, NATURAL FLAVORS, LOCUST BEAN GUM, GUAR 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, raisins, oats. Half of it left? Use up the greek yogurt.