Toasted Pecan Yogurt

April 4, 2018

Test Kitchen-Approved

Author Notes:

This recipe was adapted from the hazelnut yogurt in Breakfast, Lunch, Dinner...Life by Missy Robbins. Don't use a food processor instead of a blender—the texture won't turn out as smooth. I like non- or low-fat Greek yogurt, to balance all the nuts' richness, but any fat content will work.

Emma Laperruque

Makes: 2 1/2 cups


  • 2 cups plain Greek yogurt, low-fat or non-fat (440 grams)
  • 1 cup chopped pecans, deeply toasted and totally cooled (117 grams)
  • 1 tablespoon maple syrup
  • 1 pinch kosher salt
In This Recipe


  1. Combine the yogurt and half the nuts in a blender. Process until smooth, scraping as needed. Add the rest of the nuts, maple syrup, and salt. Process again until totally smooth, scraping as needed. Chill completely before serving.

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Yogurt|Nut|Pecan|Maple Syrup|5 Ingredients or Fewer|Breakfast|Brunch

Reviews (3) Questions (0)

3 Reviews

Merry April 10, 2018
We had this for breakfast this morning and thought it was such a nice change from our usual yogurt with some fruit thrown into the mix. Thanks for that "deeply toasted" tip. It also made us realize we are overdue for a blender upgrade!
Claudia April 9, 2018
I made this with hazelnuts, since I cannot find pecans in the tiny German town I live in. Anyway, it turned out amazing. How long do you think this can be kept in the fridge?
Author Comment
Emma L. April 9, 2018
Yay! I'd check the expiration date of your yogurt and use that as a guideline.