Chobani Recipes You Can Make at Home

These Chobani recipes need only a tub of plain Greek yogurt, Chobani’s or any other brand’s, plus pantry staples. Here are four: Greek yogurt parfaits with skillet granola for breakfast, peanut butter Greek yogurt bread, a cilantro-lime yogurt sauce for tacos, and tropical frozen yogurt pops. Each is adapted from a USDA or university extension recipe.

Ultimate Gut is not affiliated with Chobani, and these are not the recipes Chobani publishes on its website. Any plain Greek yogurt works.

What Chobani makes, and which tub to use

Besides Greek yogurt, which it describes as triple-strained, Chobani sells oat milk and coffee creamer. For cooking, use a plain 32-ounce tub: nonfat, low-fat or whole milk. Plain yogurt leaves the sugar up to you (see Plain Yogurt: What You Need to Know).

Chobani’s product sheets (dated 2022, checked in October 2026) list a single ingredient for the nonfat plain tub, cultured nonfat milk, plus six cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. rhamnosus. A 3/4-cup (170 g) serving has 90 calories, 16 g protein and 0 g added sugars; the whole milk version has 170 calories and 9 g fat. Labels change, so check your tub.

Listed cultures are not proof of a health benefit; “probiotic” is reserved for specific strains with evidence behind them (ISAPP). Only the bread loses its live cultures: they die above 130°F (54°C) (University of Alaska Fairbanks Extension), and the loaf bakes at 350°F (175°C).

Chobani recipes at a glance

At 170 g per 3/4 cup, a 32-ounce (907 g) tub holds about 4 cups, exactly what these four recipes use together.

Recipe	Servings	Greek yogurt	Active time	Total time
Parfaits with skillet granola	4	2 cups	25 minutes	35 minutes
Peanut butter Greek yogurt bread	16 slices	1/2 cup	15 minutes	1 hour 15 minutes, plus cooling
Cilantro-lime Greek yogurt sauce	4	1/2 cup	5 minutes	5 minutes
Tropical Greek yogurt pops	4 pops	1 cup	10 minutes	Overnight

Greek yogurt parfaits with skillet granola (breakfast)

Adapted from Food Hero’s yogurt parfait and skillet granola (Oregon State University Extension), with plain Greek yogurt and a quarter batch of granola.

• Stir constantly once the oats go in; a small batch browns quickly.
• Honey can replace the maple syrup, but never give honey to babies under 12 months (CDC).

Peanut butter Greek yogurt bread (baked)

A quick bread from NDSU Extension made with plain nonfat Greek yogurt and regular (not natural-style) creamy peanut butter, plus a toothpick doneness test from Food Hero.

• It contains peanuts, eggs, milk and wheat, all major food allergens (FDA).
• Don’t taste the batter: raw flour and eggs can carry harmful bacteria until baked (FDA).

Cilantro-lime Greek yogurt sauce (savory topping)

Adapted from the cilantro yogurt dip Food Hero serves with its veggie quesadillas, with lime and a little water so it drizzles. Use it like sour cream on tacos, chili, bean bowls or baked potatoes. More ideas: Savory Greek Yogurt Recipes You Can Make at Home.

• Rinse the cilantro under running water before chopping (FDA).
• Add it at the table rather than cooking it in, so the cultures aren’t heated past 130°F (54°C).

Tropical Greek yogurt pops (frozen treat)

Adapted from USDA MyPlate’s tropical yogurt pops, using plain Greek yogurt instead of vanilla, with freezing steps from MyPlate’s fruit yogurt pops. For scoopable frozen yogurt, see How to Make Frozen Yogurt.

• Fresh or frozen fruit both work; drain canned pineapple first.

Variations

• Parfaits: use strawberries, apples or oranges (Food Hero’s suggestions), or add 1 to 2 tablespoons of chopped nuts to the granola.
• Oven granola: bake the mixture, without raisins, at 325°F (165°C) for about 20 minutes, stirring halfway (Food Hero).
• Honey mustard sauce: swap the cilantro and lime for 2 teaspoons of mustard, 1 tablespoon of honey and a splash of milk, as in Food Hero’s honey mustard dressing.
• Strawberry pops: stir 2 1/2 cups of chopped strawberries into 1 cup of yogurt instead; MyPlate’s version fills 14 small paper cups.

How to store them

Don’t leave any of these out for more than 2 hours (1 hour above 90°F (32°C)), and keep your refrigerator at 40°F (4°C) or below (FoodSafety.gov).

• Parfaits: assemble just before eating and refrigerate leftovers within 2 hours (Food Hero); the granola will soften.
• Bread and sauce: refrigerate, covered, and use within 3 to 4 days (USDA FSIS). Wrapped bread slices keep 2 to 3 months frozen; the sauce doesn’t freeze well, because yogurt may separate (K-State Research and Extension).
• Pops: frozen food stays safe at 0°F (−18°C), though quality fades (USDA FSIS). Keep them in a sealed freezer bag and eat within about a month, as Food Hero advises for frozen strawberry yogurt.

Throw out anything that shows mold (USDA FSIS).

More yogurt recipes and comparisons

• Plain Yogurt Recipes You Can Make at Home: smoothie, overnight oats and raita.
• Greek Yogurt Recipes You Can Make at Home: pancakes, bark, muffins and mousse.
• Best Yogurt for Gut Health: plain yogurts compared on cultures and sugar.
• Best Yogurt for Probiotics: what culture lists do and don’t tell you.
• How to Make Greek Yogurt: A Step-by-Step Guide: strain your own.

Sources

• Chobani. Greek Yogurt (product line page). Chobani, LLC. Checked October 2026.
• Chobani. Nonfat 32 oz Greek Yogurt (product page). Chobani, LLC. Checked October 2026.
• Chobani. Lowfat 32 oz Greek Yogurt (product page). Chobani, LLC. Checked October 2026.
• Chobani. Whole Milk 32 oz Greek Yogurt (product page). Chobani, LLC. Checked October 2026.
• Chobani, LLC. Product Information: Non-Fat Plain Chobani Greek Yogurt 32oz (product sheet, 2022). Checked October 2026.
• Chobani, LLC. Product Information: Whole Milk Plain Chobani Greek Yogurt 32oz (product sheet, 2022). Checked October 2026.
• Chobani. Oatmilk, Original (product page). Chobani, LLC.
• Chobani. Creamers (product page). Chobani, LLC.
• Chobani. Recipes. Chobani, LLC.
• Food Hero, Oregon State University Extension Service. Yogurt Parfait.
• Food Hero, Oregon State University Extension Service. Skillet Granola.
• NDSU Extension, North Dakota State University. Peanut Butter Bread.
• Food Hero, Oregon State University Extension Service. Banana Oatmeal Bread.
• Food Hero, Oregon State University Extension Service. Veggie Quesadillas with Cilantro Yogurt Dip.
• Food Hero, Oregon State University Extension Service. Honey Mustard Dressing.
• USDA MyPlate Kitchen, Center for Nutrition Policy and Promotion. Tropical Yogurt Pops.
• USDA MyPlate Kitchen. Fruit Yogurt Pops (from Easy and Nutritious Family Recipes, University of California Cooperative Extension, Fresno County).
• Food Hero, Oregon State University Extension Service. Frozen Strawberry Yogurt (2020).
• Hill C, et al. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 2014.
• Cascio J, Dinstel RR. Making Yogurt at Home (FNH-00062). University of Alaska Fairbanks Cooperative Extension Service.
• U.S. Food and Drug Administration. Food Allergies: What You Need to Know.
• U.S. Food and Drug Administration. Handling Flour Safely: What You Need to Know.
• U.S. Food and Drug Administration. Selecting and Serving Produce Safely.
• Centers for Disease Control and Prevention. Foods and Drinks to Avoid or Limit (Infant and Toddler Nutrition).
• FoodSafety.gov (U.S. Department of Health and Human Services). 4 Steps to Food Safety.
• USDA Food Safety and Inspection Service. Leftovers and Food Safety.
• USDA Food Safety and Inspection Service. Freezing and Food Safety.
• USDA Food Safety and Inspection Service. Molds on Food: Are They Dangerous?
• Blakeslee K. Safe Food Storage: The Refrigerator and Freezer (MF3130). Kansas State University Research and Extension.