Mixed Berry Greek Yogurt Bowl Recipe

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.

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. Prep blueberries

Rinse the blueberries and drain them well. Pat gently with a paper towel if they are wet to avoid watering down the bowl.

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.

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.