Berry Banana Yogurt Bowl

Ingredients

• 1 cup Greek yogurt
• 1 whole banana (peeled, sliced into coins)
• ¼ cup blueberries
• ¼ cup raspberries
• ⅓ cup granola
• 2 tbsp almonds (roughly chopped)
• 1 tbsp shredded coconut
• 1 tbsp honey

Instructions

1. 1

   Spoon the whole cup of Greek yogurt into a wide, shallow bowl. Drag the back of your spoon across the top to smooth it into an even layer. A wide bowl matters here, it gives every topping a place to land so no single bite is all one thing.

2. 2

   Take a slow taste of the plain yogurt on its own. If it feels a little sharp or sour to you, that is normal for Greek yogurt, and the fruit and honey coming next will round it out. Knowing the starting point helps you judge the sweetness at the end.

3. 3

   Peel the banana and slice it into thin coins, about the thickness of a coin, on a cutting board. Thin slices soften into the yogurt and spread the banana flavor through the whole bowl rather than clumping in one corner.

4. 4

   Gently rinse the blueberries and raspberries under cool water, then tip them onto a paper towel and pat dry. Dry berries sit neatly on top instead of bleeding pink streaks into the yogurt, and raspberries especially are delicate, so roll them rather than press.

5. 5

   Arrange the banana coins, blueberries, and raspberries over the yogurt, keeping them loosely in their own little groups. Think of it as three quiet clusters, not a mix. It looks calmer and lets you get a clean taste of each fruit.

6. 6

   Scatter the granola over the top just before you plan to eat. Add it last and it stays crisp and audible under the spoon; add it too early and the yogurt slowly softens it into something chewy.

7. 7

   Roughly chop the almonds on the board, only a few passes of the knife so you get a mix of halves and small pieces, then sprinkle them across the bowl. Uneven pieces give you both a real crunch and a softer nutty bite.

8. 8

   Sprinkle the shredded coconut over everything. A light, even dusting is all you want, enough to catch the eye and add a faint sweetness without taking over.

9. 9

   Finish with the honey, drizzled in a slow, thin thread from side to side so it just kisses the top rather than pooling in one spot. Let it fall from a little height and it lands in fine ribbons, sweet but not heavy.

10. 10

    Eat it right away while the granola and almonds are still crisp. Try to catch a bit of yogurt, one fruit, and something crunchy on the same spoon, that first cool, creamy, crackly bite is the whole point of the bowl.

Tools you’ll need

• wide shallow bowl
• spoon
• chef's knife
• cutting board
• measuring cups
• measuring spoons
• colander or small strainer
• paper towels

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