When the shelf holds only yogurt, build dinner around it as a light, cold bowl that feels substantial with granola and nuts stirred through. This takes five minutes and needs nothing but what's likely in your pantry already.

Serves 2. 5 minutes, 5 at the stove.

About 660 calories a serving, 23 g protein, 54 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a small skillet over medium heat until foaming. Stir in 1/4 cup flour and 1/4 teaspoon salt and cook until the mixture is golden and fragrant, about 3 to 4 minutes, stirring often. Tip onto a plate to cool.4 min
2. Chop 1/2 cup nuts into bite-sized pieces. When the butter mixture has cooled enough to handle, break it into small granola-like pieces and toss with the chopped nuts and 2 tablespoons honey or maple syrup.
3. Divide 16 oz yogurt between two bowls and top each with half the granola and nut mixture. Serve right away.

Note Swap the nuts for seeds if you prefer. The granola and yogurt keep separately in airtight containers for three days; assemble just before eating so the granola stays crisp. Serve with toast on the side or follow with fresh fruit if you have it.