Description
Creamy, naturally sweet, and packed with protein, this Blueberry Yogurt Bowl is a 5-minute no-cook breakfast made with thick Greek yogurt, juicy blueberries, and satisfying add-ons like nut butter and chia seeds. Perfect for busy mornings, post-workout fuel, or a fast healthy snack.
Ingredients
1 cup plain Greek yogurt (240 g)
1/2 cup blueberries, fresh or frozen (75 g)
1 tbsp almond butter or peanut butter, unsweetened (16 g)
1 tbsp chia seeds or ground flaxseed (10 g)
1 tsp honey or maple syrup, optional (7 g)
2 tbsp granola, optional for crunch (20 g)
Optional toppings: sliced banana, chopped nuts, shredded coconut, cinnamon
Instructions
1. Add the Greek yogurt to a serving bowl and smooth the top with the back of a spoon.
2. Drizzle the nut butter over the yogurt, then gently swirl for a marbled look.
3. Top with blueberries. If using frozen, let them sit 2 to 3 minutes to soften slightly.
4. Sprinkle chia seeds or ground flaxseed evenly over the bowl.
5. Add granola or any other toppings you love.
6. Taste and add honey or maple syrup only if needed. Serve immediately.
Notes
Best yogurt: Use thick plain Greek yogurt for the creamiest texture and highest protein.
Frozen berry tip: Frozen blueberries create a juicy, sauce-like swirl as they thaw.
Meal prep: Prep yogurt and berries ahead, but keep granola separate until serving so it stays crunchy.
Protein boost: Stir in 1 scoop vanilla protein powder (about 25 g) if desired; add 1 to 2 tsp milk if it thickens too much.
Nut-free: Swap nut butter for sunflower seed butter.
- Prep Time: 5
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350 g)
- Calories: 320
- Sugar: 12
- Sodium: 90
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 22
- Cholesterol: 20