Apricot Pistachio Yogurt Crunch

• 250 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 35 g dried apricots, chopped — Unsweetened dried apricots
• 20 g pistachios, chopped — Raw shelled pistachios
• 20 g plain oat granola — Plain oat granola, labeled wheat-free and nut-free
• 80 g fresh orange pieces — Fresh orange
• 0.4 g ground cinnamon — Ground cinnamon

Method

1. 1Soften the apricotsSqueeze one measured orange piece over the chopped apricots, toss for 20 seconds, and stand for 3 minutes.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve every remaining orange piece for the bowlReserve every remaining orange piece for the bowl.Look for: Apricots look glossy and bend easily while remaining chewy.Safety: Wash and peel the orange and use a clean knife.
3. 3Measure ingredients: Mix the dry crunchMeasure pistachios, oat granola, and cinnamon using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the dry crunchCombine pistachios, granola, and cinnamon in a completely dry bowl for 20 seconds.20 secLook for: Pistachio pieces and cinnamon are evenly dispersed through the granola.Safety: Declare tree nuts and check granola for allergen cross-contact.
5. 5Build the bowlSpoon yogurt into a bowl, arrange all orange and softened apricot over it.Look for: Everything is evenly positioned and ready for the next action.
6. 6Add the complete dry crunch immediatelyAdd the complete dry crunch immediately before eating.45 secLook for: Creamy yogurt, chewy fruit, and crisp granola remain visibly distinct.Safety: Keep yogurt at 40°F or colder and declare milk.