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Chobani  Better food for more people. Tag #Chobani for a chance to be featured in our feed.


And last but not least delicious: Limited Batch Cherry Vanilla!

It’s the most wonderful time of year! Celebrate #NationalGreekYogurtDay with our new Limited Batch Buttercrunch Blast! Chocolate yogurt meets peanut butter clusters, toffee pieces, chocolate cookies, and roasted peanuts.

Two scoops of YES PLEASE. Introducing new Limited Batch Mint Chocolate Chunk!

Be the #Friendsgiving potluck VIP: smoked paprika potato gratin drizzled in a garlic yogurt sauce, recipe courtesy of @snixykitchen

Smoked Paprika Roasted Hasselback Potato Gratin:
2.25lbs Yukon gold potatoes, cut 1/8-inch thin on a mandoline
4 tablespoons melted unsalted butter, divided
2 teaspoon kosher salt
1 teaspoon smoked paprika

Garlic Yogurt Drizzle:
¼ cup + 1 tablespoon Chobani Plain Non-Fat Greek Yogurt
1 tablespoon each lemon juice and water
½ teaspoon finely minced garlic

For serving:
2 tablespoons chopped dry roasted almonds
1 teaspoon fresh thyme

1. Preheat oven to 385°F. Toss the potatoes with 3 tablespoons butter, salt, and smoked paprika.
2. Grease an 8-inch round or oval casserole, pie, or baking pan with remaining tablespoon butter. Arrange potatoes vertically, filling the pan.
3. Bake for 50-60 minutes, until the potatoes are soft and edges are golden brown. If the edges get too dark, cover pan with foil while baking.
4. Whisk together Greek Yogurt, lemon juice, water, and garlic in a bowl. Drizzle over cooked potatoes. Sprinkle with chopped almonds and fresh thyme leaves. Serve warm.

#recipe #thanksgiving #potatoes #potatogratin #paprika #spiced #holidays #holidayrecipe #holidayrecipes #howto #ingredients #instructions #thanksgivingrecipe #recipes #thanksgivingfood #food #foodie #chefinspired #friendsgivingrecipe

Thanksgiving flavor without the food coma. Introducing our Turkey + Cranberry Simit sandwich, just in time for #NationalSandwichDay! Enjoy it with our other fall #ChobaniCafe favorites: hot apple cider and a Pumpkin + Gingersnap Creation.

You know what’s better than your house smelling like pumpkin spice candles? Your house smelling like pumpkin spice muffins. Try this gluten-free recipe by @snixykitchen.
Spiced Pumpkin Muffins with Maple Yogurt Glaze
½ cup (81g) sweet rice flour
½ cup + 2 tablespoons (97g) millet flour
½ cup + 1 tablespoon (68g) gluten-free oat flour
½ teaspoon xanthan gum
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup pumpkin purée
½ cup cane sugar
2 large eggs, room temp
3 tablespoons maple syrup
2½ tablespoons Chobani Plain Non-Fat Greek Yogurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Streusel Topping:
3/4 cup coarsely chopped toasted pecans or hazelnuts
3 tablespoons light brown sugar
2 tablespoons butter, melted
2 teaspoons ground cinnamon
2 tablespoons oat flour

Maple Yogurt Glaze:
½ cup + 1 tablespoon powdered sugar, sifted
1½ tablespoons Chobani Plain Non-Fat Greek Yogurt
1 teaspoon maple syrup
¼ teaspoon vanilla extract
Pinch of salt

1. Preheat oven to 350ºF. In a small bowl, combine the streusel ingredients and mix until thoroughly combined. Set aside.
2. In a separate bowl, whisk together the sweet rice, millet, oat flour, xanthan gum, baking soda, baking powder, and spices. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin purée, sugar, eggs, maple syrup, yogurt, vegetable oil, and vanilla. Whisk until smooth.
4. Slowly add the dry ingredients to the pumpkin mixture, mixing on low until just combined.
5. Divide the batter among 12 lined muffin cups and sprinkle the streusel topping on top of each muffin.
6. Bake for 26-30 minutes, or until a toothpick stuck in the middle comes out clean. Transfer to a wire rack to cool.
7. Once muffins are cool, whisk together the maple yogurt glaze ingredients in a small bowl.
8. Drizzle the glaze on top & serve!

All you eat, all you see, all you do: may it be magic. #HappyHalloween

Tricking, treating, and eating! #HappyHalloween

We’ve got some tricks and treats up our sheets! #happyhalloween

#pumpkinday #pumpkin #pumpkinspice #nationalpumpkinday

Toast with the most. Featuring roasted squash, sage, and an olive oil drizzle. Recipe below! .
Sage Squash Toast Ingredients:
•Thick slice of whole grain bread
•½ cup Butternut squash, peeled and cubed
•8 sage leaves
•Extra virgin olive oil
•Salt and Pepper
•3 tablespoons Non Fat Chobani yogurt
1. Heat oven to 400f.
2.Toss butternut squash cubes with 1 tablespoon of olive oil. Season with salt and pepper and arrange on a coated baking sheet.
3.Roast in the oven until squash is tender and slightly browned, 25 minutes. Let cool.
4.Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Fry sage leaves until crisp, 2–3 seconds. Transfer to paper towels.
5.Crumble 6 leaves into a bowl and mix with the Chobani. Season with salt and pepper.
6.Toast bread slice until lightly golden.
7.Spread Chobani mix on the toast.  Top with butternut squash cubes, reserved sage and a drizzle of olive oil.
#Chobani #ToastTuesday #food

Whippin’ up an autumnal toast! Stay tuned... #toasttuesday

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