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Cookie Butter Banana Yogurt Cups
Greek yogurt, banana, cookie butter, oats, walnuts, and cinnamon make a layered no-bake dessert cup with breakfast-adjacent ingredients.
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These cups use enough cookie butter to taste special while Greek yogurt and bananas keep the dessert from becoming cloying.
The texture matters as much as the flavor.
Oats and walnuts bring chew and crunch, bananas add softness, and a little cinnamon makes the cookie-butter layer taste warmer.
Layer the cups close to serving if you want the oats to stay distinct.
For a softer make-ahead version, assemble them a few hours early and let the oats absorb moisture from the yogurt.
For another recipe in this seed collection, try Hojicha Banana Oat Muffins with Sesame Crumble or Black Sesame Banana Bread Oat Bars.
Directions
- Stir Greek yogurt with honey, vanilla, and salt.
- Warm cookie butter briefly until spoonable, then stir in cinnamon.
- Divide half the yogurt among four cups.
- Layer in bananas, oats, walnuts, and spoonfuls of cookie butter.
- Repeat with remaining yogurt and toppings.
- Serve immediately for more texture or chill for up to 4 hours for softer oats.
Nutrition
Nutrition Information
Estimated per serving: 380 calories, 16 g protein, 43 g carbohydrates, 17 g fat.
Variations
Recipe Variations
- Use peanut butter or almond butter instead of cookie butter.
- Add chopped dates for more chew.
- Swap walnuts for granola right before serving.
Notes
- Use ripe but firm bananas so the slices hold their shape.
- Toast the walnuts for deeper flavor.
- For a sweeter dessert, drizzle a little extra cookie butter on top.
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