Yogurt With Granola & Berries Recipe

In a medium bowl, combine the nonfat Greek yogurt with 2 tablespoons honey and 1 teaspoon vanilla extract (if using). Stir until smooth and the honey is evenly incorporated. Taste and adjust sweetness, adding up to 1 more teaspoon honey if desired.

If you prefer a slightly thinner texture, whisk in 1–2 tablespoons of cold water or milk until you reach the desired consistency.

Rinse the strawberries, blueberries, and raspberries under cold water. Drain well and gently pat dry with a clean towel or paper towel to avoid watering down the yogurt.

Hull and quarter the strawberries. Place all berries in a small bowl. If using, sprinkle 1/2 teaspoon lemon zest over the berries and gently toss to brighten their flavor.

If you prefer the berries slightly macerated, sprinkle 1 teaspoon of honey over them, toss gently, and let sit for 5 minutes.

If your sliced almonds are not toasted, warm a small dry skillet over medium heat and toast the almonds for 2–3 minutes, shaking the pan frequently, until fragrant and lightly golden. Remove from heat and let cool.

Measure out 3 ounces (about 3/4 to 1 cup depending on granola density) of granola. If you like a mix of textures, reserve 1 tablespoon of granola for sprinkling on top at the end.

Assemble bowls or jar

Divide the honey-sweetened Greek yogurt evenly between two serving bowls or jars (about 1 cup yogurt per serving).

Top each portion with the mixed berries, dividing them evenly.

Sprinkle the granola over the berries and yogurt. Add the toasted sliced almonds and chia seeds, distributing evenly between the two servings.

Drizzle each serving with about 1/2 teaspoon of the extra honey (total 1 teaspoon divided) for shine and extra sweetness. Garnish with fresh mint leaves if using.

Serve immediately to keep the granola crunchy. If you need to prepare ahead, keep granola separate and add just before serving.