Strawberry banana yogurt parfait with granola
A bowl that straddles breakfast and dinner, turning one shelf staple into a light, sweet meal. Yogurt with live cultures and fruit gets topped with crisp homemade granola to anchor it into supper. This works best when you have little else on hand and want something fast.
About 650 calories a serving, 20 g protein, 49 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 3 tablespoons honey
- 1/4 cup [30 g] raw almonds
From your shelf
- one 32 oz container strawberry banana yogurt
Staples
- 3/4 cup [90 g] rolled oats
- 2 tablespoons oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- Heat your oven to 350 degrees F [175 degrees C]. Chop 1/4 cup of almonds into pieces, pour 3/4 cup of oats into a bowl, then add 2 tablespoons of oil, 1 tablespoon of butter, 3 tablespoons of honey, the almonds, and 1/4 teaspoon of salt. Mix until all the oats are coated.
- Spread the mixture on a sheet pan and bake until golden and crisp, about 12 to 15 minutes, stirring once halfway through. It will crisp more as it cools.
- Divide half of the yogurt container between two bowls, top each with half the granola while still warm, and serve.
Note Swap the almonds for any nut or seed you have. Store leftover granola in an airtight jar for a week, and eat the remaining yogurt as is or layer it again with fresh granola when you want another bowl. Serve with a piece of toast or a biscuit on the side to make it more of a meal.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM), EVAPORATED CANE SUGAR, WATER, STRAWBERRIES, BANANA PUREE, FRUIT PECTIN, NATURAL FLAVORS, GUAR GUM, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR), LEMON JUICE CONCENTRATE. CONTAINS LIVE AND ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS AND L. CASEI.
Chobani, yogurt, serving 150 MG, package 10.6 oz/300 g. Ingredients as printed on the label.
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Cooks as yogurt, bananas, berries. Half of it left? Use up the yogurt.