When the shelf offers only a snack bar, the answer is a warm crumble—breaking the bars into rubble, toasting them into something closer to a proper dessert, and finishing with cool yogurt and a drizzle of honey. This leans on what's in the bar itself: cinnamon, apple, whole grain, and enough sweetness that you won't need much more.

Serves 2. 15 minutes, 8 at the stove.

About 360 calories a serving, 5 g protein, 68 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Preheat the oven to 375°F [190°C]. Break four muffin bars into rough 1-inch pieces and scatter them on a baking sheet. Dot with 1 tablespoon of butter, torn into small pieces.
2. Slide the sheet into the oven and toast until the pieces turn golden at the edges and the bar begins to caramelize, about 7 minutes; stir once halfway through. You are looking for the edges to darken slightly and the whole thing to smell like toasted cinnamon and apple.7 min
3. Divide the warm crumble between two bowls. Top each with a large spoonful of yogurt and drizzle with 1 tablespoon of honey. Serve while the crumble is still warm against the cold yogurt.

Note Swap the yogurt for cold custard or vanilla ice cream if you have it; the contrast of warm and cold is what matters here. The crumble keeps in an airtight container for two days but is best eaten the same day. Serve with coffee or tea.