Greek Yogurt Cups Recipe

Sweeten and flavor yogurt

In a medium mixing bowl, combine 4 cups plain Greek yogurt, 4 tablespoons honey, and 1 teaspoon vanilla extract. Whisk until smooth and uniformly blended. Taste and adjust sweetness with up to 2 more teaspoons honey if desired.

Stir in 1 teaspoon lemon zest to brighten the flavor. Keep chilled until assembly.

Wash and dry the berries. Hull and quarter the strawberries if using large ones. Toss berries gently to combine.

Slice the bananas just before assembly to prevent browning. If not serving immediately, squeeze a light spritz of lemon juice on slices to slow oxidation.

Toast nuts (optional): place 1/2 cup chopped walnuts or almonds in a dry skillet over medium heat. Stir constantly 2–4 minutes until fragrant and lightly browned. Remove from heat and cool.

Divide the yogurt evenly among four 16 oz cups (about 1 cup yogurt per cup). Smooth the top with the back of a spoon.

Create a layered presentation: spoon a heaping 1/4 cup mixed berries into each cup on top of the yogurt, then add 3–4 banana slices per cup arranged over the berries.

Sprinkle 1/4 cup granola over the fruit layer in each cup (reserve some granola to add just before serving if you want it crunchier).

Top each cup with about 2 tablespoons toasted nuts and 1 tablespoon chopped dried fruit.

If desired, drizzle 1 teaspoon maple syrup over each cup and dust with 1/8 teaspoon ground cinnamon for extra flavor.

Garnish each cup with 2 small mint leaves.

Seal cups with lids and refrigerate if not serving immediately. For best texture, add any remaining granola just before serving to keep it crunchy.

Refrigerate assembled cups up to 24 hours. Yogurt cups are best eaten within the same day for fresh fruit texture; banana slices may darken slightly over time.

To transport, keep chilled in a cooler. If serving buffet-style, keep on ice or in a refrigerator until ready to serve.