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Ingredients
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Base
Fruit
Crisp & Crunch
Sweeteners & Garnish
Method
Base
- 1
Prepare yogurt
Spoon 1 cup plain Greek yogurt into a medium bowl. If you prefer a slightly thinner texture, stir in 1–2 tablespoons milk or water until you reach desired consistency.
Fruit
- 2
Wash and prep berries
Rinse strawberries, blueberries, and raspberries under cold water; drain in a sieve and pat dry with paper towel. Hull and quarter the strawberries so pieces are bite-sized (about 1/2-inch).
- 3
Place the prepared berries in a small bowl. If desired, toss with 1 teaspoon lemon juice to brighten flavor and let sit 1–2 minutes.
Crisp & Crunch
- 4
Measure 3/4 cup granola and, if using, stir in 2 tablespoons chopped nuts for extra texture. Keep dry until serving to retain crunch.
Assembly & Finish
- 5
Assemble the bowl
Spoon the prepared yogurt into the serving bowl if not already in one. Arrange the quartered strawberries, blueberries, and raspberries over the yogurt in sections or scattered for a rustic look.
- 6
Sprinkle the granola and chopped nuts evenly over the top so some remains crunchy and some mixes with yogurt.
- 7
Drizzle 1 tablespoon honey or maple syrup over the bowl. If using, lightly dust with 1/4 teaspoon ground cinnamon and garnish with 2 mint sprigs.
- 8
Taste and adjust: add more sweetener if needed or a splash of milk if you want a creamier consistency. Serve immediately so granola stays crisp.