Fresh Berries & Greek Yogurt Recipe

Prepare and macerate berries

Rinse all berries under cold water and drain. Hull and quarter the strawberries. Combine strawberries, blueberries, raspberries, and blackberries in a medium bowl. Add the lemon juice and honey (if using). Gently toss to coat. Let sit at room temperature for 10 minutes to macerate and release juices.

If you prefer a saucier topping, lightly mash about a quarter of the berries with the back of a spoon to release more juice; otherwise keep berries whole for texture.

In a separate bowl, stir the Greek yogurt with the vanilla extract until smooth. Taste and add maple syrup or honey if you want it sweeter; mix until combined.

If you prefer a thinner consistency, whisk in 1–2 tablespoons of milk (dairy or plant) until desired texture is reached.

Assemble bowls

Divide the yogurt evenly between 2 serving bowls (about 1 cup each). Top each bowl with half of the macerated berry mixture, spooning some of the berry juices over the yogurt.

Sprinkle granola evenly over the berries. Add toasted sliced almonds and chia seeds if using. Garnish with mint leaves.

Serve immediately so the granola stays crunchy. If making ahead, keep granola separate and add right before serving.