Greek Yogurt with Berries and Granola
15min
0min
2
357
Chef's Note
For the best texture contrast, add the granola just before eating. You can prep the yogurt and berry mixture the night before for a quick grab-and-go breakfast or snack. Try warming the honey slightly before mixing for easier incorporation with the yogurt.
Tags
Ingredients
2 cups plain Greek yogurt (2% fat)
2 tablespoons honey
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 cup granola (low-sugar variety)
2 tablespoons chia seeds
2 tablespoons sliced almonds
1 teaspoon lemon zest
Instructions
- 1
In a medium bowl, combine 2 cups of Greek yogurt with 2 tablespoons of honey and 1 teaspoon of vanilla extract. Stir until well combined and smooth.
- 2
Gently wash all berries and pat dry with paper towels. Hull and slice 1 cup of strawberries.
- 3
In a small dry skillet over medium-low heat, toast 2 tablespoons of sliced almonds for 3-4 minutes until lightly golden and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
- 4
Zest 1 teaspoon of lemon peel using a microplane or fine grater.
- 5
To assemble each serving, divide the yogurt mixture between two bowls (about 1 cup each).
- 6
Top each bowl with half of the sliced strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries.
- 7
Sprinkle each bowl with 1/2 cup of granola, 1 tablespoon of chia seeds, 1 tablespoon of toasted almonds, and 1/2 teaspoon of lemon zest.
- 8
Serve immediately to maintain the crunchiness of the granola, or refrigerate the yogurt and berry mixture separately from the granola and nuts, combining just before serving.
Nutrition Information (per serving)
357
23g
40g
12g
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