Ingredients
— The Base —
1 cup plain or vanilla Greek yogurt (thick and creamy)
— The Fruits (Customize to Season) —
½ cup strawberries, hulled and sliced
½ cup blueberries (fresh or frozen)
1 ripe banana, sliced
1 kiwi, peeled and sliced
— The Toppings —
¼ cup granola (choose low-sugar for a healthier option)
1 tablespoon honey or maple syrup
1 tablespoon chopped nuts (walnuts, almonds, or pecans)
1 teaspoon chia seeds or hemp hearts (for extra fiber)
Instructions
1. **Prep Fruit:** Wash all fresh produce thoroughly. Slice the strawberries, banana, and kiwi into bite-sized pieces.
2. **Base:** Spoon the Greek yogurt into a serving bowl. (Tip: If using plain tart yogurt, you can stir in a drop of vanilla extract or a little honey at this stage to sweeten the base).
3. **Arrange:** Artfully arrange the sliced fruits on top of the yogurt. Placing them in sections creates a beautiful ‘rainbow’ presentation.
4. **Crunch:** Sprinkle the granola and chopped nuts over the fruit for added texture.
5. **Finish:** Drizzle the honey or maple syrup over the entire bowl. Top with a final sprinkle of chia seeds.
6. **Serve:** Enjoy immediately while the fruit is fresh and the granola is crispy.
Notes
Yogurt Choice: Greek yogurt is recommended for its high protein content (keeping you full longer). Skyr is another excellent high-protein alternative.
Seasonal Swaps: Use whatever is in season! Peaches, mangoes, and pineapple are great in summer, while pomegranate seeds, pears, and apples work well in winter.
Meal Prep: You can wash and chop the fruit 2-3 days in advance. Assemble the bowl the night before, but keep the granola in a separate container and add it just before eating to prevent it from getting soggy.
Vegan Option: Swap the Greek yogurt for a thick coconut or almond milk yogurt and use maple syrup instead of honey.
- Prep Time: 10
- Category: Breakfast
- Method: No-Cook
- Cuisine: Healthy / American
- Diet: Vegetarian