Yogurt, Granola, and Strawberries
The everyday breakfast: vanilla Greek yogurt, oat and honey granola, and a few fresh strawberries cut over the top. Five minutes, one bowl, no cooking, and nothing about it works better made ahead — the granola is the whole point and it softens within the hour.
Ingredients
Instructions
- Hull the strawberries and cut them into quarters, or into slices if they're large.
- Spoon the yogurt into a bowl and spread it out level.
- Scatter the granola over the top, then the strawberries.
Notes
- Make it the morning of. Granola in yogurt goes soft fast, and an overnight version is a different dish (a good one, but not this one).
- Granola last, on top, not stirred through. Stirring it in wets every piece at once; sitting on the surface, the bottom layer softens and the top stays crisp.
- Cut the strawberries just before eating. Cut fruit weeps and thins the yogurt.
- Triple Zero is sweetened, so the bowl doesn't need honey. With a plain or unsweetened yogurt, a drizzle of honey pulls it back into line.
- Strawberries not worth eating in the winter: frozen blueberries, thawed and drained, hold up better than sad fresh berries. Banana, peach, or raspberries all work in season.
- If it needs more, a spoonful of peanut butter or a shake of cinnamon are the two additions that don't turn it into a different breakfast.
Nutrition
- Serving size
- 1 bowl
- Calories
- 290
- Protein
- 27 g
- Fat
- 4 g
- Saturated fat
- 0.5 g
- Carbohydrates
- 35 g
- Fiber
- 4 g
- Sugar
- 17 g
- Sodium
- 88 mg
- Cholesterol
- 13 mg
Estimated from the ingredient list, per serving. Not a substitute for a label.