Berry Cup Recipe

Wash and prep berries

Rinse strawberries, blueberries and raspberries under cold water. Gently pat dry with paper towels. Hull and quarter the strawberries; leave blueberries and raspberries whole.

Place the prepared berries and sliced banana in a medium bowl. Add lemon juice and maple syrup or honey if using. Gently toss to combine so the fruit is lightly coated — this brightens flavor and prevents browning of the banana.

If you prefer softer fruit, let the tossed berries macerate for 5–10 minutes at room temperature.

In a small bowl, stir the Greek yogurt with honey and vanilla extract if using until smooth and slightly sweetened to taste.

For a lighter texture, fold in 1–2 tablespoons of milk or plant milk (optional).

Spoon half of the yogurt into the bottom of two serving cups or bowls (approximately 1/4 cup yogurt per cup if making 2 servings).

Divide half of the tossed berries evenly over the yogurt layer.

Sprinkle a layer of granola (about 1 tablespoon) and half of the chopped nuts over the berries for crunch.

Add the remaining yogurt on top of the granola, then top with the rest of the berries.

Finish with the remaining granola, the rest of the chopped nuts, and any optional toasted oats, seeds or coconut flakes.

Garnish each cup with a few mint leaves and a light sprinkle of grated lemon zest for brightness.

Serve immediately so the granola stays crunchy. If preparing ahead, keep components separate: fruit mixture refrigerated, yogurt covered, and granola/nuts stored airtight at room temperature. Assemble just before serving within 6–8 hours for best texture.

If you like chilled cups, assemble and refrigerate for up to 1 hour before serving, but add granola just before eating to avoid sogginess.