Honey Vanilla Yogurt Bowls With Granola And Berries
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 10 min · vegetarian, gluten-free, high-protein
731 cal
30g protein
83g carbs
31g fat
per serving · estimated
Ingredients
- 1 lb whole-milk Greek yogurt
- 4 1/2 oz granola
- 1/4 cup honey
- 3/4 cup blueberries
- 1/2 lb strawberries, hulled and sliced
- 1/4 cup sliced almonds
- 1 tsp each vanilla extract and cinnamon
Method (tap to check — screen stays awake)
- Toast the almonds in a dry skillet over medium 3 minutes, shaking often, until they are golden and fragrant; cool them so they stay crisp.
- Whisk the yogurt with the vanilla and two-thirds of the honey until smooth and slightly loosened.
- Toss the sliced strawberries with the remaining honey and let them sit 5 minutes, until they release a little syrup.
- Divide the yogurt among four deep bowls and hollow the center of each with the back of a spoon.
- Spoon in the macerated strawberries and blueberries, then ring the edge with granola so it stays crunchy.
- Finish with the toasted almonds and a dusting of cinnamon.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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