Lately my co-workers have had these delicious looking yogurts – Chobani Flips. They have fun themes and crunchy mix-ins. However, when I went to the grocery store and peaked at the label I wasn’t as impressed. For a small 5.3 ounces you have 230 calories, 9 grams of fat, 25 grams carbohydrates, 3 grams of fiber, 18 grams of sugar, and 12 grams of protein. Now don’t get me wrong, if you enjoy a treat this is a great tasting yogurt. However, if you are watching your calories or sugar intake I promise this “clean-up” recipe will be satisfying.
I am lactose intolerant so for this recipe I used cultured coconut milk yogurt. However, feel free to use any yogurt you wish. To keep the sugar low stick to unsweetened yogurt. Fill your favorite to-go container (mine is of course the mason jar) with coconut yogurt and fresh or frozen pineapple. Pack your granola in zip-lock bags and voila! Delicious, exciting, and ready-to-go yogurt!
- 1/2 cup sliced almonds
- 1/2 cup hazelnuts
- 1/2 cup coconut flakes
- 3 cups coconut yogurt
- 1 cup pineapple
- Toast almond slices, hazelnuts, and coconut flakes in the oven at 250 degrees for 10 minutes.
- Layer pineapple and yogurt in a mason jar.
- Keep your granola in a ziplock bag until ready to enjoy your coconut bliss!