Yogurt Fruit Bowl (Printable)

Creamy Greek yogurt topped with seasonal fruits, granola, and a drizzle of honey for a quick, nourishing meal.

# What You’ll Need:

01 - 1 cup plain Greek yogurt or regular 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 (use gluten-free if needed)

07 - 1 tablespoon honey or maple syrup (optional)

08 - 1 tablespoon chia seeds or flax seeds

01 - Divide the yogurt evenly between two serving bowls, spreading it across the bottom to form a base layer.

02 - Rinse and pat dry all fruit. Slice the strawberries and banana, dice the mango, and leave the blueberries whole.

03 - Arrange the prepared strawberries, blueberries, mango, and banana over the yogurt in each bowl, distributing evenly.

04 - Sprinkle granola and chia seeds or flax seeds over the fruit layer in each bowl.

05 - Drizzle with honey or maple syrup if desired. Serve immediately while the granola is still crisp.

01 -

It takes ten minutes from fridge to table and requires zero cooking, which means you can make it half asleep and still feel accomplished.
The combination of creamy, crunchy, and juicy textures in every bite makes it far more satisfying than a basic bowl of cereal ever could be.

02 -

Assemble everything right before eating because granola on wet fruit turns soft in minutes and you lose the textural contrast that makes this bowl special.
Patting the fruit completely dry after washing prevents watery pools from forming at the bottom of your bowl, a mistake I made plenty of times before learning better.

03 -

Salt your yogurt with a tiny pinch of flaky sea salt before adding anything else, because it amplifies the sweetness of every fruit sitting on top.
Let your yogurt sit out for five minutes before assembling so it is not ice cold, which mutes the flavor of the fruit more than you would expect.