Hi, welcome to my first instructable! I have a lot of creative ideas in store for future instructables so be on the look out for more if you enjoy this one!
I've recently had a love affair with these things called Chobani Flips, which are combination toppings that can be mixed into greek yogurt after opening.The people at Chobani have created flavors based on common comfort tastes like "Key Lime Crumble", "Peach Cobbler A La Mode", and "Coffee Brownie Bliss".
My recent favorite has been "S'more S'mores". So this is what I'm going to show you how to recreate today. This recipe is also accidentally vegetarian because there are no marshmallows.
As a student, this is perfect for me to quickly put together in the morning before my classes. Although I'm sure one could hypothetically eat it for all 3 meals because why not :)
It's dessert for breakfast, what more can you ask for? Let's get into it!
Step 1: Ingredients
I want to apologize beforehand about my inconsistent lighting for my photos, I'm still learning :(
You will need:
- Plain yogurt (low-fat, Greek, whatever your heart desires)
- Chocolate chips
- Graham crackers
- Granulated white sugar
All of these ingredients can be eyeballed and adjusted to your personal tastes.
- If you are going to try the toasted sugar, it will take 2-4 hours
- All of the dry ingredients can be made and stored in advance to have on hand to mix readily into plain yogurt whenever. (I mixed my S'more topping and stored it in a mason jar)
- If you're curious, I chose to use toasted sugar instead of marshmallows because it gave the same effect, and it's a pretty interesting idea. Although you could definitely skip out and use the alternate method
- I know, I know, you're probably wondering how someone could be so chatty over a yogurt bowl lol
Step 2: Toasting the Sugar
Toasting white sugar can give it a caramelized flavor without giving up the sandy crystalline texture. This is our "toasted marshmallow" in our yogurt crunch topping.
Recipe adapted from Serious Eats:
- Granulated white sugar (I eyeballed around 1/2 a cup)
(However much you use is your yield, i.e 1/2 cup sugar= 1/2 cup toasted sugar)
- Preheat your oven to 300°F and pour sugar onto a baking pan or sheet (you'll want one about 9x13in)
- Toast it about 1 hour, stir well and continue to toast, stirring at 30 minute intervals until it reaches your desired color (It's best not to go over 4 hours) The sugar will gradually get more sandy
- If any sugar liquefies, you can wait till cool and scrape out of the pan, then crumble the pieces
- The sugar will be hot coming out of the oven so take care of your hands
- Optionally- you can grind the large pieces of sugar in a food processor, but for this recipe it's good to have clusters
I used 1/2 a cup of sugar and my yield too little to be worth waiting for so long, so maybe try more.
Step 3: Alternative Method
I know most of us don't want to sit around watching sugar darken slowly in a toaster oven .This method is a LOT less time-consuming.
Unfortunately I was watching the stove closely and didn't have a free hand to document this part.
Basically what you want to do is to just heat up the sugar in a saucepan with a bit of water and making a darkened sugar syrup. Pour that into a baking sheet, wait until cool, and crumble into clusters.
Here are the ratios:
1/2 cup sugar to 1 tbsp of water
- Maintain a low heat on your stove, combine the sugar and water in a saucepan and stir until dissolved and simmering
- After the sugar is dissolved and the caramel is simmering, stop stirring and cook for about 8 minutes (keep a close eye, it easily burns) Tilt saucepan gently to evenly distribute color
- When it reaches a dark color, take immediately off of heat and dip the bottom of the pot in cold water to stop the cooking
- Pour out onto a baking sheet, and wait until cool and hard
I experimented with this method and put the sugar pieces into a food processor and blitzed them until they were smaller. You can also just crush them with a rolling pin or any other method you prefer.
Step 4: Mixing the Topping
Graham crackers- break them into small pieces by hand or put them in a ziploc and gently smash into small pieces with a rolling pin
Chocolate- If you don't want to use chocolate chips or they're not on hand, you can also go classic and chop up a bar of Hershey's milk chocolate
Sugar topping- the one we made in steps 2 or 3
Mix all your dry ingredients into a bowl or container for storage. Graham cracker crumbles, chocolate chips, and toasted sugar, feel free to add more or less of what you like.
You will probably have enough topping to make more than one yogurt bowl.
Step 5: Assembling Your Bowl
Take as much of the topping as you want and mix it into plain yogurt. Eat it for every meal for the rest of your life. Just kidding. Or am I?
The creamy yogurt, sweet honey graham crackers, chocolate, and toasty sugar clusters make for a mood making breakfast. Hope you enjoy!
Participated in the
Breakfast Challenge 2017