Peanut butter yogurt bowls with granola
A Greek yogurt dessert bowl that doubles as dinner when you need something quick and restorative. The peanut butter dream yogurt is sweet and satisfying enough on its own, so this is really about layering texture and keeping your spoon busy. Five minutes to assemble, nothing to cook.
About 860 calories a serving, 28 g protein, 83 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 cup granola
- 1 banana
From your shelf
- 1 cup Chobani peanut butter dream Greek yogurt
Staples
- 2 tablespoons peanut butter
- pinch salt
- Divide 1 cup of peanut butter dream yogurt between two bowls. Spoon 1 tablespoon peanut butter into each bowl and swirl it through gently without fully mixing so the ribbons stay visible.
- Slice 1 banana and scatter the slices over each bowl. Top each with about 1/2 cup granola and a tiny pinch of salt to cut the sweetness.
Note Swap granola for crushed pretzels or cereal if that's what you have. Leftovers keep for a day if you store yogurt and toppings separate and add granola just before eating so it stays crisp. Serve with cold milk or coffee on the side.
On the label
CULTURED LOWFAT MILK, CANE SUGAR, WATER, PEANUTS, PALM KERNEL OIL, NATURAL FLAVORS, COCOA BUTTER, ROLLED OATS, SKIM MILK, FRUIT PECTIN, MILK, SALT, CHOCOLATE, RICE FLOUR, COCOA POWDER, GUAR GUM, PEANUT BUTTER (PEANUTS, SALT), SOY LECITHIN, SUNFLOWER LECITHIN, LACTOSE, LEMON JUICE CONCENTRATE, BAKING SODA, ANNATTO (FOR COLOR), PEANUT OIL, VANILLA EXTRACT, TAPIOCA FLOUR
Chobani, yogurt, serving 128 GRM, package 4.5 oz. Ingredients as printed on the label.
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Cooks as greek yogurt, butter, peanut butter. Half of it left? Use up the greek yogurt.