Chobani yogurt pot with granola, honey and caramelised apples Recipe

0% fat Chobani yogurt layered in a pot with homemade granola, caramelised apples and a drizzle of honey.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the crumble
  • Unsalted butter : 50 g
  • Pumpkin seeds : 50 g
  • Honey : 2 tbsp
  • Ground cinnamon : 0.5 Tsp
  • Dried apricot(s) : 50 g
  • Orange juice : 60 ml
  • Oat flakes : 100 g
  • Sunflower seeds : 50 g
  • Light soft brown sugar : 50 g
  • Dried date(s) : 50 g
  • Walnut kernel(s) : 25 g
  • For the fruit
  • Braeburn apple(s) : 3 whole
  • Unsalted butter : 25 g
  • Light soft brown sugar : 20 g
  • For the rest of the recipe
  • Chobani yogurt : 600 g



    Preheat the oven to 180'C.

    Roughly chop the apricots and the dates.
    Mix together the oats, pumpkin seeds and sunflower seeds in an oven tray. Bake in the oven for 5 minutes to intensify the flavour.

    Place the butter, orange juice, honey and sugar in a pan over a medium and stir until the butter has melted. Add the toasted oats and seeds, cinnamon, walnuts, chopped dried fruits to the pan and mix until well combined.

    Spread the mixture onto a lined baking sheet and then top with a second sheet of baking parchment. Prick with a fork and then bake in the oven for 30 minutes.

    Allow to cool and then crumble.


    Peel and core the apples and cut into small cubes.
    Place the butter and sugar into a saucepan and place over a medium heat.
    Cook until the butter and sugar have formed a light caramel.
    Stir in the apple pieces and cook for a few minutes until the apples have softened and are nicely coated in the caramel.


    Spoon the caramelised apples into the bottom of a mini cocotte or yogurt pot.
    Top with Chobani yoghurt and sprinkle the honey granola over the top.

Chef's tip

«This recipe also works well with pecan nuts, hazelnuts, cranberries, raisins or pistachios. »

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