Grape & Apple Yogurt Bowl

Mediterranean breakfasts often start with cool, thick Greek yogurt as a creamy base for seasonal fruit. This no-cook bowl pairs juicy red grapes and crisp apple with honey, toasted almonds, cinnamon, and fresh mint for bright contrast.

Serves 2 · 12 min prep

Estimate for one serving

• 340 cal
• 22g protein
• 42g carbs
• 11g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups seedless red grapes
• 1 medium crisp apple
• 2 cups plain Greek yogurt
• 2 tbsp honey
• 1/4 cup toasted almonds
• 1 tbsp chia seeds
• 2 tbsp fresh mint leaves
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon
• 1 pinch pinch of sea salt

Instructions

1. 1Rinse the grapes well under cool water and pat them completely dry with a clean towel so they stay bright and firm.
2. 2Halve the larger grapes so their juicy interiors show; leave smaller ones whole for varied texture in each bite.
3. 3Core the apple and cut it into thin matchsticks or small dice, leaving the skin on for color and crunch.
4. 4Spoon the Greek yogurt into two wide bowls and swirl a light ribbon of honey through each portion so it streaks rather than fully blends.
5. 5Arrange the halved grapes and apple pieces in generous clusters over the yogurt, keeping some fruit piled high for a fresh look.
6. 6Scatter the toasted almonds and chia seeds evenly across both bowls for crunch and a gentle nutty note.
7. 7Tear the mint leaves roughly and sprinkle them over the fruit along with the lemon zest and a dusting of cinnamon.
8. 8Finish with a tiny pinch of sea salt on each bowl to sharpen the natural sweetness of the grapes and apple.
9. 9Serve immediately while the fruit is still cool and crisp, or chill five minutes if you prefer everything extra cold.