Apple Peanut Yogurt Crunch Pots

Name: Apple Peanut Yogurt Crunch Pots
Yield: 4 servings
Ingredients: 800 g Plain nonfat Greek yogurt; 400 g Apple, cored; 60 g Unsalted powdered peanut butter; 60 g Rolled oats; 4 g Ground cinnamon

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Apple Peanut Yogurt Crunch Pots

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

285.6calories

30.4g protein

37.6g carbs

3.9g fat

Sodium: 74 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

800 g Plain nonfat Greek yogurt
400 g Apple, cored
60 g Unsalted powdered peanut butter
60 g Rolled oats
4 g Ground cinnamon

Cooking instructions

Stir powdered peanut butter and cinnamon into yogurt. Divide between four pots. Dice apple and pack 100 g per pot; pack 15 g oats separately for each. Combine immediately before eating. Use ready-to-eat rolled oats or toast them dry and cool first.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Milk, Peanut. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

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