Honey Almond Greek Yogurt Breakfast Bowls

Thick strained yogurt has long been paired with honey and nuts across the Greek table. This no-cook bowl folds vanilla and cinnamon into creamy Greek yogurt, then crowns it with toasted almonds, berries, and a golden honey drizzle.

Serves 2 · 10 min prep · 5 min cook

Estimate for one serving

• 445 cal
• 26g protein
• 48g carbs
• 18g fat
• 7g fiber

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Ingredients

• 2 cups plain full-fat Greek yogurt
• 1/3 cup raw almonds
• 3 tbsp honey
• 1 cup, sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup granola clusters
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 pinch of flaky sea salt

Instructions

1. 1Toast the almonds in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, 4–5 minutes. Transfer to a cutting board, let cool 1 minute, then roughly chop.
2. 2In a medium bowl stir together the Greek yogurt, vanilla extract, cinnamon, and honey until smooth and lightly sweetened.
3. 3Divide the yogurt mixture evenly between two serving bowls, smoothing the tops with the back of a spoon to create a flat base.
4. 4Arrange the sliced strawberries and blueberries in neat sections or a swirl pattern over the yogurt. Sprinkle the chia seeds evenly across both bowls.
5. 5Scatter the chopped toasted almonds and granola clusters over the fruit so every bite has crunch.
6. 6Drizzle the remaining honey generously over the tops of both bowls. Finish with a tiny pinch of flaky sea salt on each to balance the sweetness.
7. 7Serve immediately for maximum crunch, or cover and refrigerate up to 2 hours if prepping ahead (add granola just before eating).
8. 8Optional: add a few extra almond slivers on top for presentation if serving for brunch guests.