Tillamook's berry yogurt is rich enough to serve as a proper bowl on its own, layered with crisp homemade granola and a drizzle of honey. The yogurt does all the work here while you toast oats on the stovetop, making this a satisfying dinner when you need something quick and light.

Serves 2. 20 minutes, 8 at the stove.

About 950 calories a serving, 28 g protein, 77 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil and 1 tablespoon butter in a wide skillet over medium heat until the butter melts. Stir in 1 cup oats, 1/4 cup sliced almonds, 2 tablespoons sugar, and a pinch of salt, then toast, stirring often, until the oats turn light brown and smell nutty, about 8 minutes. Spread the granola on a plate to cool while you assemble the bowls.8 min
2. Divide the Tillamook yogurt between two bowls. Top each with half the granola, drizzle with 1 tablespoon honey per bowl, and serve while the granola is still warm and crisp.

Note Swap the Tillamook for any thick whole-milk yogurt if needed. Store leftover granola in an airtight jar for up to five days; keep it separate from yogurt to maintain crispness. Serve with a slice of toast or fresh fruit alongside if you want to round out the meal.