Greek Yogurt Breakfast Recipe
greek yogurt topped with fresh strawberries & blueberries, drizzled with honey & granola
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Ingredients
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Yogurt base
Fruit topping
Crunch & drizzle
Finish (optional)
Method
Yogurt base
- 1
Prepare the yogurt
Stir the Greek yogurt in a small bowl to smooth it. If using, mix in the vanilla extract and ground cinnamon until evenly combined. This adds a subtle sweetness and warmth to the base.
Fruit topping
- 2
Hull the strawberries and slice them into halves or quarters depending on size so they match the size of the blueberries. Rinse and gently pat dry the blueberries. If using, zest about 1/2 lemon and sprinkle 1/4 teaspoon over the fruit to brighten flavors, then gently toss the berries together in a small bowl.
Assembly — Crunch & drizzle
- 3
Spoon the prepared yogurt into a serving bowl or jar, spreading it to create a shallow well on top. Arrange the sliced strawberries and blueberries over the yogurt either mixed together or in separate sections, as you prefer.
- 4
Sprinkle the granola evenly over the fruit. Drizzle 1 tablespoon of honey over the granola and berries. If your honey is very thick, warm it for 5–10 seconds in the microwave to loosen before drizzling.
Finish (optional)
- 5
Scatter the toasted nuts over the top for extra texture and garnish with the mint leaves. Taste and adjust: add an extra teaspoon of honey if you prefer it sweeter.