Mixed Berry Greek Yogurt Bowl Recipe
Chobani® Greek Yogurt topped with fresh strawberries, fresh blueberries, granola, almonds, chia seeds & honey drizzle – 26g of protein
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Ingredients
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Yogurt Base
Fresh Fruit
Crunch & Seeds
Finish & Sweetener
Method
Yogurt Base
- 1
Prepare yogurt
Spoon 1 cup of plain Greek yogurt into a medium bowl. If using, stir in 1/4 tsp vanilla extract until evenly combined to add a subtle sweetness and aroma.
Fresh Fruit
- 2
Prep strawberries
Rinse the strawberries, hull them, and quarter them. Toss the prepared strawberries with 1/2 tsp fresh lemon juice if using — this brightens their flavor and prevents browning.
- 3
Crunch & Seeds
- 4
Prepare crunchy toppings
Roughly chop 2 tablespoons of whole almonds. Measure 1/3 cup granola and 1 teaspoon chia seeds and have them ready to sprinkle. If you prefer warmer or crunchier almonds, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool.
Finish & Assembly
- 5
Assemble the bowl: Spoon the prepared yogurt into the center of a serving bowl (if not already). Arrange the quartered strawberries on one side and the blueberries on the other for a visually appealing presentation.
- 6
Sprinkle 1/3 cup granola over the yogurt, then scatter the chopped almonds and 1 teaspoon chia seeds evenly across the top.
- 7
Drizzle 1 tablespoon honey over the assembled bowl in a thin stream. Taste and add a small extra drizzle if you prefer it sweeter.
- 8
Serve immediately so granola stays crunchy. If preparing ahead, keep granola and nuts separate and add them just before serving; yogurt and fruit can be refrigerated (covered) up to 8 hours.
