Granola Yogurt Bowl
Quick answer
- Total time
- 8 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Strained Greek yogurt is thick enough to hold banana, kiwi, and blueberries on top without spreading.
Read more
Granola starts absorbing moisture the moment it touches the yogurt and goes on just before eating, while the chia seeds, given five minutes, swell into springy beads of gel.
Ingredients
Instructions
- 1
Keep the 300 g Greek yogurt cold, then divide it between two bowls, 150 g per bowl.
Smooth it with the back of a spoon and make a slight dip in the center so the fruit stays in place.
- 2
Slice 1 banana into 5 mm rounds and peel and slice 1 kiwi about 4 mm thick.
Prepare them just before assembling to reduce browning and excess juice collecting on the yogurt.
- 3
If the 80 g blueberries are wet, pat them lightly with a paper towel.
Do not add dripping fruit directly to the yogurt, because extra moisture will loosen the thick base and make the toppings slide.
- 4
Scatter the blueberries first to create an even layer, then arrange the banana and kiwi around them.
Let the slices overlap slightly for color, but avoid pressing them down or they will sink into the yogurt.
- 5
Right before eating, divide the 100 g granola between the bowls, using 50 g for each.
Keep it separate until this point, because it starts absorbing yogurt moisture quickly and loses its crunch.
- 6
Finish by dividing 1 tbsp chia seeds and 2 tsp honey evenly between the bowls.
Let the bowls stand for 5 minutes if you want the chia to gel slightly, or serve immediately for maximum granola crunch.
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