Apple Nachos

Ingredients

• 0.5 cup rolled oats
• 0.25 cup pecans – chopped
• 2 tbsp butter – melted
• 2 tbsp light brown sugar – packed
• 0.5 tsp ground cinnamon
• 0.125 tsp fine sea salt
• 0.75 cup Greek yogurt – plain, full-fat or 2%
• 0.25 cup smooth peanut butter
• 3 tbsp honey – divided
• 0.5 tsp vanilla extract
• 2 Granny Smith apples – cored and thinly sliced
• 2 Honeycrisp apples – cored and thinly sliced
• 1 tbsp lemon juice – freshly squeezed
• 0.25 cup mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.
2. In a medium bowl, combine the rolled oats and chopped pecans.
3. Pour the melted butter over the oats and pecans, then add the light brown sugar, ground cinnamon, and fine sea salt. Stir until the oats and nuts are evenly coated and clumping slightly.
4. Spread the oat and pecan mixture in an even layer on the prepared baking sheet.
5. Bake the oat and pecan mixture, stirring once halfway through, until lightly golden and fragrant, 8–10 minutes. Remove from the oven and let cool completely on the pan so it crisps.
6. While the granola topping cools, place the Greek yogurt in a small bowl.
7. Add the smooth peanut butter, 2 tablespoons of the honey, and the vanilla extract to the yogurt.
8. Whisk the yogurt mixture until completely smooth and pourable; if it is too thick to drizzle, whisk in 1–2 teaspoons of water until it reaches a thick but spoonable consistency.
9. Core the Granny Smith and Honeycrisp apples and slice them thinly into wedges.
10. Place the apple slices in a large bowl and drizzle with the lemon juice.
11. Gently toss the apple slices with the lemon juice until all surfaces are lightly coated to help prevent browning.
12. Arrange the apple slices in overlapping layers on a large serving platter or wide shallow bowl to form a nacho-style base.
13. Once the oat and pecan mixture is fully cooled, break up any large clumps with your fingers.
14. Drizzle about half of the peanut butter yogurt sauce evenly over the arranged apple slices.
15. Sprinkle the cooled oat and pecan mixture evenly over the sauced apples.
16. Scatter the mini chocolate chips evenly over the apples and granola topping.
17. Drizzle the remaining 1 tablespoon honey over the top in thin streams.
18. Finish by drizzling the remaining peanut butter yogurt sauce over the nachos in a zigzag pattern.
19. Serve the apple nachos immediately after assembling so the apples stay crisp, or refrigerate for up to 30 minutes before serving if you prefer them well chilled.