Yogi Bowl Recipe

Wash and prep berries

Rinse all berries under cold water in a colander and drain well. Hull and quarter the strawberries so they are bite-sized. If using larger blackberries, halve them. Pat dry gently with a clean kitchen towel or paper towel to remove excess moisture.

If you prefer slightly softened fruit, toss the prepared berries with 1 teaspoon of honey and a light pinch of lemon zest; let sit 5 minutes while you assemble the rest.

Divide the Greek yogurt between 2 bowls (about 1 cup per bowl) or keep it in one larger serving bowl. Use the back of a spoon to smooth the surface slightly, creating a shallow well in the center if desired.

Arrange the prepared strawberries, blueberries, and optional berries on top of the yogurt in even sections or scattered clusters for an attractive presentation.

Sprinkle the house granola evenly over the fruit and yogurt, dividing roughly 3/8 cup per bowl (or roughly 0.75 cups total). Add the sliced almonds or chopped walnuts on top for extra crunch if using.

Drizzle honey over each bowl (about 1 tablespoon per serving) in a thin stream. If you zested lemon earlier, sprinkle any remaining zest over the top for brightness.

Garnish with fresh mint leaves if using. Serve immediately so the granola stays crisp.

To prepare ahead: keep yogurt, fruit, and granola separate in airtight containers in the refrigerator. Store granola at room temperature. Assemble just before serving to maintain granola crunch.

Adjust honey to taste. For a vegan option, use a plant-based yogurt and maple syrup instead of honey.