Category - Chobani

Three Solutions for Breakfast Fatigue

Picture this: Chobani flavor of your choice, sprinkling of granola, handful of fresh fruit, drizzle of honey. Mix, eat and repeat this simple, delicious breakfast. Every. Single. Morning.

Sound familiar? If you answered yes, you may be suffering from Chobani breakfast fatigue.

No sweat. Happens to the best of us. Not to worry, we have the solution. 3 solutions, actually. Three easy ways to shake up the AM Chobani and put a little pizzazz in your day. ‘Cause who doesn’t love some extra pizzazz?

Processed with VSCOcam with c1 preset

Overnight Oats with Chobani:

Mix 1/2 C oats (rolled or steel cut), 1/2 C milk of your choice, and 1 C Chobani flavor of your choice in a bowl. Toss in some chia seeds, almonds, or any other nut/seed of your preference.

Cover bowl and place in fridge overnight. Remove in the morning and top with granola, berries, or whatever else your heart desires.

Chia Pudding with Chobani Greek Yogurt

Chia Pudding with Chobani:

Mix 1 C milk (almond or regular), 1 C plain Greek yogurt, 1/4 C chia seeds in a bowl. If you prefer a sweeter version, add 1 tsp vanilla extract, or a 1 to 2 Tbsp of maple syrup, honey, or agave.

Cover bowl and chill overnight. Top with berries and almonds, and enjoy!

Chobani Acai Bowl

Chobani Acai Bowl:

1 frozen acai smoothie packet (available at most grocery stores)

1/2 C Chobani Plain 0% Greek Yogurt

1 large banana

1 Tbsp honey or agave

Mix all ingredients in a blender or food processor. If you prefer it chilled, place in freezer for 20-30 min. Top with fruit, coconut, hemp and chia seeds, and almonds.

Peanut Butter Banana Icebox Bars

This recipe is from ‘Greek Yogurt Kitchen’, a new book written by Toby Amidor. Check out more of her recipes here!

Peanut Butter Banana Icebox Bars-6544

Oh, peanut butter. The perfect, most satisfying-ly nutty comfort food – spooned into a cup of Chobani or straight out of the jar. Here, we’re mixing good ‘ol PB with some ripe bananas and Greek Yogurt to make some frozen treats just in time for the start of summer.Prep time: 30 mins, plus 3 hours in freezer

Cook time: 15 minutes

Makes 16 bars


8 graham cracker sheets

2 Tbsp unsalted butter

3 ripe bananas

½ C natural peanut butter

1 C non-fat vanilla Greek yogurt

½ tsp vanilla extract

1 oz dark chocolate (60% – 70% cocoa)


To make crust:

Preheat oven to 350 F.

Place graham cracker sheets in large re-sealable plastic bag and seal bag. Using the bottom of a mixing bowl, a rolling pin, or your hands to crush the graham crackers into fine crumbs.

Melt butter in a medium bowl in a microwave and allow to cool for 1-2 min. Add graham cracker crumbs to butter and stir to combine. Pour mixture into an 8 x 8 in baking dish and spread evenly over the bottom, pressing gently into corners.

Bake until crust is lightly browned, about 10 min. Remove from oven and let cool for about 10 min.

For the filling:

Mash bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined. Add the mashed bananas and fold gently until thoroughly incorporated.

Spoon the banana mixture over the cooled graham cracker crust. Place the baking dish in the freezer and chill until completely frozen, at least 3 hours.

Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway through. Remove the baking dish from the freezer and drizzle the melted chocolate over the top. Slice into 2 x 2-in pieces and enjoy!

Toby Amidor, MS, RD, CDN, is the founder of Toby Amidor Nutrition and author of the newly released cookbook “The Greek Yogurt Kitchen” (Grand Central Publishing 2014). For healthy recipes & nutrition tips follow Toby on Twitter @tobyamidor or check out her blog: