Yogurt Fruit Bowl (Print version)

Creamy Greek yogurt layered with fresh seasonal fruits, crunchy granola and a touch of honey for a wholesome morning meal.

# What goes in:

01 - 1 cup plain Greek yogurt

02 - 1/2 cup strawberries, sliced

03 - 1/2 cup blueberries

04 - 1/2 cup mango, diced

05 - 1/2 banana, sliced

06 - 2 tablespoons granola (gluten-free if needed)

07 - 1 tablespoon honey or maple syrup

08 - 1 tablespoon chia seeds or flax seeds

01 - Spoon the yogurt evenly into two serving bowls, dividing it equally between them.

02 - Rinse and dry all fresh fruits. Slice the strawberries, dice the mango, and slice the banana.

03 - Arrange the strawberries, blueberries, mango, and banana on top of the yogurt in each bowl.

04 - Sprinkle granola and chia seeds or flax seeds evenly over the fruit in both bowls.

05 - Drizzle with honey or maple syrup if desired. Serve immediately and enjoy fresh.

01 -

Zero cooking means you can have a beautiful breakfast ready before the coffee finishes brewing.
The creaminess of Greek yogurt paired with juicy fruit and crunchy granola hits every texture you crave in one spoonful.

02 -

Add the granola at the very last second or it turns soggy and defeats the whole purpose of having something crunchy in there.
Letting the yogurt sit at room temperature for about five minutes before assembling makes it easier to spread and brings out its flavor.

03 -

Strain regular yogurt through a coffee filter or cheesecloth for thirty minutes if you do not have Greek yogurt and want that thick texture.
Freeze sliced bananas and berries on a parchment lined tray then store them in a bag so you always have fruit ready even on empty fridge days.