Yogurt bowls with granola and fruit
A shelf of strawberry banana yogurt becomes dinner when you layer it with granola and toast some coconut for crunch. This is what to reach for when cooking feels impossible and you have an hour to make something sustaining.
About 960 calories a serving, 10 g protein, 52 g carbohydrate, 85 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/3 cup unsweetened coconut flakes
From your shelf
- one 5.3 oz container strawberry banana yogurt
Staples
- 1/2 cup oats
- 2 tablespoons oil
- 1/4 teaspoon salt
- 2 tablespoons honey
- Heat your oven to 350°F [175°C]. Toss 1/2 cup oats, 1/3 cup unsweetened coconut flakes, 2 tablespoons oil, 1/4 teaspoon salt, and 2 tablespoons honey in a bowl until everything coats evenly.
- Spread the mixture on a sheet pan and bake until light gold, about 12 minutes, stirring halfway through. The granola will crisp as it cools.
- Divide the strawberry banana yogurt between two bowls and top each with half the granola. Serve while the granola is still warm.
Note Swap the coconut for chopped almonds or pecans if you have them. Granola keeps in an airtight container for a week; refrigerate leftover yogurt for the next day. Serve with strong coffee or tea.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM), CANE SUGAR, STRAWBERRIES, WATER, BANANAS, FRUIT PECTIN, LOCUST BEAN GUM, NATURAL FLAVORS, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR), LEMON JUICE CONCENTRATE
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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- Oikos anything but plain blended greek nonfat yogurtOikos
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- Light + Fit greek strawberry cheesecake fat free yogurt, strawberry; cheesecakeLight + Fit
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Cooks as greek yogurt, bananas, berries. Half of it left? Use up the greek yogurt.