A no-cook dinner that leans on what the shelf gave you, built in layers to hold texture and taste. Yogurt becomes a light main when grain and crunch meet fruit and cream, the kind of thing you can eat at the kitchen counter and call it done.

Serves 2. 5 minutes, 5 at the stove.

About 720 calories a serving, 26 g protein, 54 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Stir 1/2 cup of oats into a bowl with 1 tablespoon of oil, 2 tablespoons of honey, a pinch of salt, and 1/4 cup of chopped almonds or walnuts. Toast in a dry skillet over medium heat, stirring often, until golden and fragrant, about four minutes. Spread on a plate to cool.4 min
2. Divide 16 oz of the strawberry banana yogurt between two bowls. Scatter half the cooled granola over each bowl, then drizzle with more honey if you like. Eat right away or cover and chill until you are hungry.

Note Swap almonds for any nut or seed you have; coconut flakes work too. Leftover granola holds in an airtight container for three days. Serve with fresh fruit on the side or a slice of toast to make it more filling.