Greek Yogurt Breakfast Bowls with Berries and Almonds
10min
5min
4
272
Chef's Note
For a make-ahead version, prepare the yogurt mixture and store separately from the toppings. Assemble just before serving to keep the almonds crunchy. You can also substitute any seasonal berries or fruits you have on hand.
Tags
Ingredients
3 cups plain Greek yogurt (2% or full-fat)
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup fresh strawberries, hulled
1 cup fresh blueberries
1/2 cup raw almonds
2 tablespoons chia seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Instructions
- 1
Roughly chop the raw almonds and place them in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and let cool.
- 2
Wash the strawberries and blueberries thoroughly. Hull the strawberries and slice them into quarters.
- 3
In a large mixing bowl, combine 3 cups of Greek yogurt, 2 tablespoons of honey, 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, 1/2 teaspoon of cinnamon, and 1/8 teaspoon of salt. Whisk until smooth and well combined.
- 4
Divide the yogurt mixture evenly among four serving bowls.
- 5
Top each bowl with 1/4 cup of sliced strawberries and 1/4 cup of blueberries.
- 6
Sprinkle each bowl with 2 tablespoons of toasted almonds and 1/2 tablespoon of chia seeds.
- 7
Serve immediately or cover and refrigerate for up to 24 hours before serving.
Nutrition Information (per serving)
272
20g
24g
12g
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