Greek Yogurt Breakfast Bowls

three Greek yogurt yogurt bowls with blueberries, almond butter, and granola

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5 from 2 votes

High protein yogurt bowls with fresh berries, almond butter, and homemade cinnamon cashew granola.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: breakfast meal prep with Greek yogurt, granola and yogurt bowls, Greek yogurt bowls, Greek yogurt breakfast bowls, high protein yogurt bowls, yogurt protein bowls

Servings: Yogurt Bowls

Calories: 345kcal

Author: Mason Woodruff

Ingredients

48 oz Vanilla Nonfat Greek Yogurt
36 oz Fresh Blueberries rinsed
1/3 cup 84g Almond Butter

For the Granola*

1 cup 96g Rolled Oats
1/2 cup 56g Raw Cashew Halves
1 Tablespoon 14g Butter
1/4 cup 60g Maple Syrup
1/2 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Kosher Salt
1/8 teaspoon Cayenne Pepper optional
1/4 cup Dried Cranberries

Instructions

To make the granola, preheat your oven to 325ºF and line a quarter sheet pan with parchment paper. Mix all the granola ingredients together and spread across the sheet pan. Bake for 25-30 minutes until golden brown. Let the granola cool before adding to the yogurt bowls or storing in an airtight container at room temperature.
To make 8 breakfast bowls, use 3/4 cup (6 oz) Greek yogurt, heaping 3/4 cup (4.5 oz) blueberries, 2 teaspoons (10-11g) almond butter, and 1 oz granola per bowl. For best results, store the granola on its own and add when serving.

Notes

*Feel free to substitute your choice of granola. This recipe makes about 8 oz of granola with 865 calories, 14g of protein, 119g of carbs, 8g of fiber, and 40g of fat in total.

The vanilla Greek yogurt, blueberries, and almond butter on their own have 1,890 calories, 174g of protein, 216g of carbs, 32g of fiber, and 46g of fat.

You can use powdered almond butter and less granola per yogurt bowl to reduce the calorie content.

Nutrition