Cranberry Orange Yogurt Bowl

Greek yogurt bowls are a Mediterranean breakfast staple, here brightened with the classic tart-sweet duo of cranberry and orange. Chopped cranberries macerate with honey, zest, and cardamom before topping the creamy base with orange segments and crunchy seeds.

Serves 2 · 15 min prep

Estimate for one serving

• 395 cal
• 24g protein
• 42g carbs
• 16g fat
• 3.3g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup fresh cranberries
• 2 cups plain whole-milk Greek yogurt
• 1 large navel orange
• 1 small Honeycrisp apple
• 2 tbsp raw honey
• 1 tsp orange zest
• 1/8 tsp ground cardamom
• 2 tbsp chia seeds
• 1 tbsp hemp seeds
• 1/4 cup sliced almonds
• 8 leaves fresh mint leaves

Instructions

1. 1Rinse the cranberries and pat them dry. Finely chop half of them so they release juice; leave the rest whole for texture.
2. 2Zest the orange first, then supreme it: cut away the peel and pith, then slice out the segments over a bowl to catch the juice. Dice the apple into small cubes.
3. 3In a small bowl stir the chopped cranberries with the honey, orange zest, cardamom, and a spoonful of the reserved orange juice until glossy and lightly macerated. Let sit 5 minutes.
4. 4Spoon the Greek yogurt into two wide bowls and swirl a shallow well in the center of each.
5. 5Spoon the macerated cranberry mixture into the wells so the red juices streak through the white yogurt.
6. 6Arrange the orange segments, diced apple, and remaining whole cranberries the edges in neat clusters for color contrast.
7. 7Scatter chia seeds, hemp seeds, and sliced almonds over the top so every spoonful gets crunch.
8. 8Tear the mint leaves and sprinkle them on last. Serve immediately or chill up to 20 minutes for a colder, firmer bowl.