High-Protein Greek Yogurt Bowl with Berries & Crunch
This high-protein greek yogurt bowl is one of my go-to breakfasts—quick to make, actually filling, and easy to customize with whatever you have on hand. Layered with creamy Greek yogurt, fresh berries, and a little crunch... it’s simple but so good.
Equipment
- 1 Small Bowl
- Measuring Cups & Spoons
Ingredients
- 1/2 cup Oikos Pro Greek Yogurt Vanilla
- 2/3 cup Chobani Zero Sugar Greek Yogurt Vanilla
- 1 cup Fresh Berries (blackberries, blueberries, raspberries, strawberries)
- 2 tsp Chia Seeds
- 2 tbsp Nature’s Path Pumpkin Seed + Flax Granola
- 1 tbsp Pumpkin Seeds
- 1 tsp Honey Drizzle Tupelo
Instructions
- Add the Oikos Pro Vanilla Greek Yogurt to a bowl, spreading it evenly across the bottom.
- Spoon the Chobani Zero Sugar Greek Yogurt on top. (I don’t mix them—I love getting that thicker, more tangy yogurt in the bottom bite.)
- Top with the mixed berries, spreading them evenly over the yogurt. (See notes for berry quantity)
- Sprinkle the chia seeds
- Sprinkle the chia seeds, granola, and pumpkin seeds over the berries
- Finish with a light drizzle of honey.
- Serve immediately and enjoy.
Notes
A Few Things
- Fresh berries are my preference here—they give the best texture and flavor, but frozen works too (just let them thaw a bit first). If you want a specific guide, I use about 2 large strawberries and 6–8 of each blackberry, blueberry, and raspberry.
- You can easily adjust the sweetness by adding more or less honey, depending on your preference. You can even add semi-sweet or dark chocolate chips (my son's favorite addition)
- If you prefer a thicker bowl, you can do a 1:1 ratio for the two yogurts, or just use the Oikos.
- Don’t skip the crunch (granola + seeds)—it really makes the bowl feel more balanced and satisfying.
- Layer the yogurt, add your washed berries, and cover and store it in the fridge for up to 2–3 days
- When ready to eat, just add toppings so everything stays fresh and crunchy