Fruit & Granola Bowl Recipe

Sweeten and flavor yogurt

In a small bowl, combine 1 cup plain Greek yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract. Stir until smooth and evenly sweetened. Taste and adjust honey if you prefer it sweeter.

Prepare granola mix

Place 3 tablespoons granola, 2 tablespoons chopped mixed nuts and 1 tablespoon toasted coconut flakes (if using) in a small bowl and gently toss to combine. If your granola is not toasted, you can spread it on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once, then cool.

Prepare fruit

Hull and quarter strawberries; slice the banana and kiwi; measure 6 tablespoons blueberries; dice 1/2 cup seasonal fruit if using. Keep fruit separate so colors and textures remain distinct in the bowl.

If you like, toss the sliced banana lightly with a few drops of lemon juice to slow browning. Pat any very juicy fruit pieces dry with paper towel to avoid watering down the yogurt.

Spoon the sweetened yogurt into a medium bowl, spreading it evenly to form the base.

Arrange the prepared fruit in sections on top of the yogurt—strawberries, blueberries, banana, kiwi and seasonal fruit—so they form a colorful pattern.

Sprinkle the granola and nut mixture evenly over the fruit and yogurt, reserving a little for garnish.

Drizzle 1 teaspoon maple syrup or extra honey over the bowl if you want extra sweetness. Sprinkle 1 teaspoon chia seeds and a tiny pinch of freshly ground black pepper if using (black pepper heightens fruit flavor in a subtle way).

Garnish with 2 fresh mint leaves. Serve immediately so granola stays crunchy.