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Honey Vanilla Greek Yogurt with Toasted Almonds & Berries

Honey Vanilla Greek Yogurt with Toasted Almonds & Berries

Snack
Prep Time
15min
Cook Time
10min
Servings
4
Calories
285
Chef's Note

For a sensory-friendly experience, ensure the yogurt is at room temperature for 10 minutes before serving. The contrast between cold yogurt and room-temperature toppings can be jarring for some sensory-sensitive individuals. You can also substitute vanilla extract (1 teaspoon) for the vanilla bean if needed, though the bean provides superior flavor and visual appeal.

Tags
snack
breakfast
Greek yogurt
berries
nuts
gluten-free
sensory-friendly
high-protein
vegetarian
Ingredients

  • 3 cups plain Greek yogurt (full-fat)

  • 3 tablespoons high-quality honey

  • 1 whole vanilla bean pod

  • 1 teaspoon lemon zest

  • 1/2 cup raw almonds

  • 1 cup fresh strawberries, hulled and quartered

  • 1 cup fresh blueberries

  • 1/2 cup fresh blackberries

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon sea salt

  • 8 leaves mint leaves for garnish

Instructions
  • 1

    Split the vanilla bean pod lengthwise and scrape out the seeds with the back of a knife.

  • 2

    In a medium bowl, combine 3 cups of Greek yogurt with the vanilla bean seeds, 2 tablespoons of honey, 1 teaspoon of lemon zest, and 1/8 teaspoon of sea salt. Stir gently until well combined.

  • 3

    Cover the yogurt mixture and refrigerate for at least 30 minutes to allow the flavors to develop.

  • 4

    Preheat the oven to 325°F (165°C).

  • 5

    Spread 1/2 cup of raw almonds on a baking sheet in a single layer.

  • 6

    Toast the almonds in the preheated oven for 8-10 minutes, stirring halfway through, until they become fragrant and lightly golden. Watch carefully to prevent burning.

  • 7

    Remove the almonds from the oven and allow them to cool completely.

  • 8

    Once cooled, roughly chop the toasted almonds and toss them with 1/4 teaspoon of cinnamon.

  • 9

    Gently wash all berries and pat them dry with paper towels.

  • 10

    In a small bowl, toss the 1 cup of quartered strawberries, 1 cup of blueberries, and 1/2 cup of blackberries with the remaining 1 tablespoon of honey.

  • 11

    To serve, divide the vanilla yogurt mixture among four serving bowls.

  • 12

    Top each bowl with an equal portion of the honey-tossed berries.

  • 13

    Sprinkle the cinnamon-toasted almonds over each serving.

  • 14

    Garnish with fresh mint leaves and serve immediately.

Nutrition Information (per serving)
285
Calories
18g
Protein
26g
Carbs
14g
Fat
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