Coconut Yogurt Granola Bowl
A creamy, crunchy breakfast bowl layering tangy yogurt with toasted coconut granola and fresh fruit. It's a quick, nutritious start that feels indulgent but comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 cups full-fat Greek yogurt
- ¾ cup granola (store-bought or homemade)
- ⅓ cup unsweetened shredded coconut (toasted)
- ¾ cup fresh blueberries
- 1 cup fresh strawberries, hulled and halved
- ¼ cup raw almonds, roughly chopped
- 2 tablespoons raw honey
- 4 leaves fresh mint leaves
Instructions
- 1
Divide 1.5 cups of cold full-fat Greek yogurt evenly between two bowls — you want a generous base that will hold all your toppings.
- 2
Sprinkle 0.33 cup of toasted unsweetened shredded coconut directly over the yogurt in both bowls. This adds a tropical flavor and light texture.
- 3
Layer 0.375 cup of granola into each bowl, breaking up any large clumps with your fingers as you sprinkle. The granola will soften slightly from the yogurt's moisture, creating a pleasant contrast between creamy and crunchy.
- 4
Scatter 0.375 cup of fresh blueberries and 0.5 cup of fresh strawberries (hulled and halved) across each bowl — use berries that are ripe but still firm.
- 5
Sprinkle 0.125 cup of roughly chopped raw almonds over each bowl for additional crunch and protein.
- 6
Drizzle 1 tablespoon of raw honey across each bowl in a thin stream — honey adds sweetness without overpowering the yogurt's tanginess.
- 7
Tear 2 fresh mint leaves and scatter them over each bowl for a bright, aromatic finish. Serve immediately while the granola is still crispy.
Tools you’ll need
- two medium bowls
- spoon
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