RecipesBreakfast
Breakfast
Yoghurt and Berry Breakfast Bowl
Thick Greek yoghurt topped cold with whole berries, granola and a drizzle of honey, nothing blended or softened. A five-minute bowl that still lands real protein.
- Serves
- 1
- Prep
- 5min
- Cook
- 0min
- Total
- 5min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Pressure, Cholesterol
Per serving
- Calories
- 496kcal
- Protein
- 32.9g
- Carbs
- 49.6g
- Fat
- 19.9g
- Fibre
- 7g
01
Ingredients
For 1 serving · MetricUS
- 250g2% Greek yoghurthalf a large tub
- 100gmixed berries, fresh or frozenstrawberries, blueberries, raspberries
- 30ggranolaany variety
- 1 tsphoneyto taste
- 1 tbspflaked almondsoptional
- 1 cup2% Greek yogurthalf a large tub
- 0.7 cupmixed berries, fresh or frozenstrawberries, blueberries, raspberries
- 0.3 cupgranolaany variety
- 1 tsphoneyto taste
- 1 tbspflaked almondsoptional
02
Method
Prep the berries.
If using frozen berries, tip them into a bowl and let them sit at room temperature for 10 minutes to take the worst of the chill off, or use them straight from frozen if you like the yoghurt extra cold.
Assemble the bowl.
Spoon the Greek yoghurt into a bowl and smooth the top flat.
Scatter the berries over the yoghurt, keeping them whole rather than mashing them in.
Top with the granola and flaked almonds for crunch, then drizzle with honey.
Serve.
Eat straight away while the granola is still crisp.