Bowl Of Yogurt With Fruit And Granola Recipe

Sweeten and flavor yogurt

In a small bowl, combine 1 cup plain Greek yogurt, 1 tablespoon honey (or maple syrup), 1/2 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest (if using). Stir with a spoon until smooth and evenly sweetened. Taste and adjust sweetness if desired.

Prep strawberries and banana

Hull and quarter enough strawberries to make 1/2 cup. Slice 1/2 a medium banana into rounds about 1/4-inch thick. Place strawberries and banana in a small bowl.

Rinse berries and slice kiwi

Rinse 1/4 cup blueberries and drain. If using kiwi, peel and slice 1/4 kiwi into thin rounds. Combine all fruit gently so juices don't mash the berries.

If you prefer fruit slightly softened, toss the sliced banana and strawberries with a light squeeze of lemon (about 1/2 tsp) and let sit 2–3 minutes; otherwise proceed.

Spoon the sweetened yogurt into a bowl and spread into an even layer covering the base.

Arrange the prepared fruit on top of the yogurt in sections or scattered as you prefer: place strawberries and banana slices first, then add blueberries and kiwi slices.

Sprinkle 1/2 cup granola evenly over the fruit and yogurt so some remains crunchy on top.

Scatter 1 tablespoon chopped mixed nuts, 1 teaspoon chia or flaxseed, and 1 teaspoon dried fruit (if using) over the granola for texture and flavor.

Drizzle the bowl with the remaining 1 teaspoon honey or maple syrup and lightly dust with 1/8 teaspoon ground cinnamon if desired.

Garnish with 2 fresh mint leaves for color and aroma. Serve immediately so granola stays crunchy.

Store any leftover components separately in airtight containers: yogurt up to 3 days refrigerated, fruit up to 24 hours, and granola up to 1 week to preserve crunch.