Granola, Strawberries, & Yogurt Recipe
Make Granola, Strawberries, & Yogurt Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Fruit
Granola & Add‑ins
Garnish / Finish
Method
Base
Sweeten and prepare yogurt
In a medium bowl, stir together the Greek yogurt and 2 tablespoons honey (or maple syrup) until smooth and evenly sweetened. Taste and adjust sweetness if desired. Keep chilled until assembling.
Fruit
Macerate strawberries (optional)
Place the hulled and quartered strawberries in a bowl. Add 1 teaspoon lemon juice and 1 teaspoon sugar (if using) to bring out juices and brightness. Gently toss and let sit 5–10 minutes at room temperature so the berries release a little syrup. If berries are very ripe and sweet, you can skip the sugar.
Granola & Add‑ins
Prepare granola and mix‑ins
Measure out 1 cup granola. If using sliced almonds or other nuts, lightly toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and just golden; let cool. Combine toasted nuts and chia or flaxseed with the granola, if using.
Assembly & Serve
Divide half of the macerated strawberries over the yogurt layers.
Sprinkle half of the granola mixture evenly over the strawberries.
Repeat: add the remaining yogurt, remaining strawberries, and finish with the remaining granola on top for crunch.
Garnish each serving with a drizzle of the extra teaspoon of honey or maple (if desired) and a couple of fresh mint leaves. Serve immediately so granola stays crunchy.
If preparing ahead: assemble in layers but keep granola separate and add just before serving to maintain crunch. Prepared fruit and yogurt can be refrigerated up to 24 hours.