Greek Yogurt Breakfast Bowls with Honeycrisp & Toasted Walnuts

Serves 4 · 12 min prep · 5 min cook

Ingredients

• 3 cups plain whole-milk Greek yogurt
• 2 Honeycrisp apples
• 3/4 cup walnuts
• 1/4 cup honey
• 1 tsp ground cinnamon
• 2 Tbsp chia seeds
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 1/2 cup optional pomegranate arils

Instructions

1. 1Preheat a small dry skillet over medium heat. Add the walnuts and toast 4–5 minutes, shaking often, until fragrant and a shade darker; cool completely then roughly chop.
2. 2Core the Honeycrisp apples and dice into small bite-size cubes. Toss immediately with lemon juice and half the cinnamon to prevent browning and add brightness.
3. 3In a medium bowl stir the Greek yogurt with vanilla, remaining cinnamon, chia seeds, and sea salt until smooth and evenly speckled.
4. 4Divide the seasoned yogurt among four bowls or jars, creating a generous base layer.
5. 5Spoon the cinnamon-apple mixture over the yogurt in each bowl. Scatter the toasted walnuts evenly on top.
6. 6Drizzle each bowl with honey in a thin stream so it pools slightly into the yogurt. Add pomegranate arils if using for color and tart pop.
7. 7For make-ahead, assemble the yogurt base and apples in jars the night before, keeping walnuts and honey separate; add crunch and drizzle just before eating.
8. 8Serve chilled or at cool room temperature. Stir once at the table so every spoonful gets creamy yogurt, crisp apple, and toasted nut.