Granola & Greek Yogurt Breakfast Bowl

Yogurt has always been one of those foods I liked in phases. I’d go through a phase of loving yogurt and eating it regularly, then I’d go through a subsequent period of hating the very idea of it. Currently, I’m very much in love with eating yogurt, and it’s largely because of breakfast bowls like this.


The combination of the smooth yogurt, the crispy granola and the fresh fruit makes this one of the best summer breakfasts, especially when I’m not looking for something too heavy to eat.


Not only is it delicious, but this is a super healthy choice. The oats are roasted in coconut oil instead of butter, the berries have loads of antioxidants and the Greek yogurt I used is plain–that means there isn’t any added sugar. To sweeten it, I like to use honey (idea creds to my father for that).



for the granola

  • 1 cup whole oats
  • 5 tablespoons coconut oil
  • 1 tablespoon honey
  • 1 tablespoon cinnamon

for the bowl

  • ¼ cup granola
  • ⅓ -⅔  cup in season fruit
  • ½ cup plain greek yogurt
  • 1 tablespoon honey



for the granola (if you’re doing this step)

Preheat the oven to 400º F.

In a small bowl, mix together the oats, honey and cinnamon.

In a heatproof bowl, melt a spoonful of (solid) coconut oil, and mix 5 tablespoons into the granola mixture. **if your oil is already melted, just skip to the mixing**

Spread the granola on a lightly greased baking sheet (I used more coconut oil), and bake for 5-6 minutes, until golden brown and slightly crispy.

for the bowl

Scoop the yogurt into an appropriately sized bowl and stir in the honey–the honey is sort of optional. If you find plain yogurt to be sweet enough without it, feel free to leave it out.

Then, prepare and arrange the fruit. I used blueberries and strawberries, and I cut the strawberries into small cubes before arranging it on the yogurt. You can use whatever fruit you want, but in season it’s sure to taste better.

Take a small scoop of the granola (about ¼ cup) and put it in the bowl as well. Wait for the excess granola to cool, then store it in an airtight container for up to 3 weeks… though if you like this breakfast, it probably won’t last that long.


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