A weeknight dessert that tastes like you spent time on it but asks only that you layer and serve. The yogurt here is sweet and spiced enough to carry the whole dish, so the granola stays simple and quick.

Serves 2. 15 minutes, 15 at the stove.

About 260 calories a serving, 6 g protein, 24 g carbohydrate, 17 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a small skillet over medium heat until foaming, then add 1/2 cup rolled oats with a pinch of salt and 1/4 teaspoon cinnamon. Stir constantly until the oats turn golden and smell toasted, about 5 minutes. Watch it closely so it does not burn.5 min
2. Pour the toasted oats onto a plate to cool while you prepare the bowls. Drizzle with 2 tablespoons honey and let it sit for a minute so the honey soaks in a little.2 min
3. Divide 1 cup honey cinnamon yogurt between two bowls and top each with half the cooled granola, letting some of it sink into the yogurt. Serve right away.

Note Swap the granola for crushed gingersnaps or graham crackers if you have them. Leftovers keep in the fridge for one day before the granola softens; toast it fresh if you need two nights. Serve with coffee or tea, or with a small glass of dessert wine.